In a video for the Culinary Institute of America, Rene Redzepi shows off that bright, airy, non-kitchen kitchen of his at Noma. Surprisingly, he doesn’t have a traditional kitchen brigade (saucier, poissonier, chef de partie, etc), but works within a fluid kitchen that doesn’t come with a huge set of rules.
“The ingredients that we work with, it doesn’t make sense,” he explains. “We would rather have an herb section, or a vegetable section,” because those are the things he works with. Those ingredients keep changing, however — and so why devote a person’s job to fish, if fish might not even be on the menu in three months?
Watch the rest of the video below:
[h/t Grub Street]
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