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Rene Redzepi

  |   Chef, Interview   |   No comment

In A Work in Progress (Phaidon, $60), visionary chef René Redzepi, of Copenhagen’s lauded restaurant Noma, goes beyond the expected coffee-table cookbook of a modernist chef, with a three-volume set that includes a recipe book, a pocket-size photo book, and his personal journal.

“I think when a lot of people see it, they will say, ‘Oh it’s just another cookbook,'” says Redzepi. “If people read it I think they will get it.”

Redzepi chronicles a year of his personal and professional life in the Journal, including facing the restaurant’s tremendous financial troubles, conceptualizing the first MAD Symposium (an annual food conference that’s like the TEDx of food), meeting his idol French chef Michel Bras, winning the S. Pellegrino Best Restaurant in the World award for the second year in a row, and preparing for the birth of his second child.

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