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Redzepi’s recipes for NOMA’s win again By Nguyen Truong Giang

March 8th , 2013 

Having beaten well-known eateries from all over the world, including those of Spain , USAand the Gourmet country of France, Danish restaurant NOMA was awarded the World No.

1 restaurant for the third time in a row last Sunday , April 29, 2012. Rene Redzepi, the

restaurant founder and main chef, was delighted to have , again, proven his philosophy in

cooking, which is to utilise locally sourced products. 

When is was first established, NOMA was not a success. The unconventional dishes were

ridiculed by critics. However, after 2 years running, NOMA won the Best Restaurant in the

world for the first time. Redzepi claimed that despite its abnormal and ever-changing

menu, the idea of having musk ox was no difference from having a dish of beef steak; and

after a while, customers would fall in love with the taste, regardless of what they are

having for dinner.

Rene Redzepi’s approach for dishes is fresh and innovating. He would conduct 

experiments on different sources of food, from musk ox to wood, in order to create the

most delicious dish. With years of experimenting, Redzepi has gained himself a huge loads

of recipes. His aim is to create the most tasty dish with only local products. In his point of 

view, food that is the closest to you, is the best.

Born 16 December 1977 into a poor immigrant family in Denmark, Rene did not have

much chance to study. After his basic study, he went on to Hotel and Restaurant school. He

became passionate about food after a few encounters. The first one was with his uncle.

They were having an outing, and came his uncle with a chicken. Without any complicated

preparation, the chicken was covered in mud and cooked in the camp fire. Rene himself 

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claimed that it was the best chicken he’s ever had. Later encounters were during his time

at Restaurant schools, with grass in the school backyard to tree leaves and fruits.

With such philosophy of focusing on the taste, Rene was winning any cooking competitionin school. At the age of 25, he was invited as head chef for a 3-star ( out of 3 Michelin star)

restaurant in Barcelona, where he worked passionately from 7 in the morning to 2 a.m the

next day. After being hired by different restaurants, he was attracted by the idea of 

starting his own restaurant from scratch. In 2010, he hired the place, which is now NOMA.

Redzepi’s passion was that of original Norlanders, forage food. Nordic food is seasonal and

bases on the people’s need. They would have pork and chicken in summer, but fish and

musk ox for winter. Redzepi’s NOMA did the same. Wit h his constant search for new

ingredients, a simple Nordic dish such as “foie gras” could be a delicacy with different 

flavourings.

After 3 years of success, Rene is looking forward to a good 2013 for NOMA. He is now head

of the “New-Nordic food movement ” with all of his experiments, recipes and results

posted on Nordicfoodlab.org. If you want to try something new, get to the site, it is

promised to be the most ‘“resourceful cooking website” on the Internet.

Bibliography  

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PETER, M. (2012, January). The creative life of chefs rené redzepi and daniel patterson.

Retrieved from http://www.foodandwine.com/articles/the-creative-life-of-chefs-rene-

redzepi-and-daniel-patterson 

. N.p.. Web. Rene Redzepi. Retrieved 08 Mar 2013. <http://denmark.dk/en/meet-the-

danes/great-danes/others/rene-redzepi/>. 

Simon , Falush. "Denmark's Noma wins World's Best Restaurant third time." . Reuters,

30 Apr 2012. Web. 08 Mar 2013. <http://www.reuters.com/article/2012/04/30/us-food-

restaurants-awards-idUSBRE83T15Z20120430>. 

Stephen, Sackur, perf. BBC HARDtalk - René Redzepi - Head chef, Noma restaurant .

2012. Web. 08 Mar 2013. <http://www.youtube.com/watch?v=Ty5BVM_ObEQ>.