Only on the "CBS This Morning" podcast, the head chef and co-owner of Noma Rene Redzepi talks with CBS News producer Erin Lyall about the beauty of fermentation, opening their new restaurant and the pressure of being one of the top restaurants in the world. Redzepi is encouraging people to try fermentation at home with his new cookbook, "The Noma Guide to Fermentation." He also discusses the seasonality of the Copenhagen restaurant, how social media has effected the restaurant business and his next project.
Rene Redzepi, Danish chef, is interviewed by Kirsty Young for Desert Island Discs.
His restaurant, Noma, in Copenhagen has been named 'best in the world' for a fourth time, and holds two Michelin stars. His cooking captures not just the essence of his homeland - using ingredients like reindeer tongue, sea buckthorn or fish scales - but also a strong flavour of 'now'. He believes traditional notions of luxury are outdated. A sense of 'time and place' are his kitchen's guiding principles.
His childhood was split between Denmark and Macedonia, where he spent his summers foraging in the woods. He as good as stumbled into catering, because he couldn't think of anything better to do, but pretty quickly realised that cooking allowed him to dream.
He says, "The day when there is no more to do is the day when you're burned out. There are endless possibilities - it's just whether you can see them or not ... and right now I see plenty.".