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Rene Redzepi, owner and head chef of Noma restaurant in Copenhagen, is known for his creative reinvention of new Nordic cuisine using local and seasonal ingredients foraged from the seashore and land. The restaurant reflects the Danish landscape and culture through often-unusual dishes such as Asparagus and Spruce and the Hen and Egg, which diners cook at their table.
Noma has three times held the top spot on the World’s 50 Best Restaurants list, and Redzepi was named one of 2012’s Most Influential People in the World. He’s not, however, a chef to sit on his laurels. He committed to writing a personal journal for a year to focus on the question “How do you achieve greater creativity at the world’s best restaurants?”. The journal recounts the day-to-day trials of developing new dishes; the demands of heading a restaurant awarded two Michelin stars; Redzepi’s philosophy of food; and his interest in preserving Scandinavia’s culinary heritage. He discusses his highly personal approach to food with Joe Yonan, author and food and travel editor for the Washington Post.
Redzepi’s new book, A Work in Progress: Notes on Food, Cooking and Creativity (Phaidon), is drawn from that journal, and includes 100 new recipes. It will be available for signing.
Rene Redzepi discusses the concept and the cuisine that inspired Noma.
The Hen and the Egg is one of Noma’s signature dishes.
Watch Redzepi demonstrate how it’s made>>
IN THE NEWS:
Anthony Bourdain is headed to Copenhagen, and Chef Redzepi will be featured
in the Oct. 6 episode of Parts Unknown. Learn more>>
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