"Anyway, Redzepi had an idea. It seemed innocuous. It seemed impossible, too, or at least unlikely to lead to anything real. The years to come would teach me that Redzepi was always dreaming up ideas. These ideas usually came across as impossible, and their very impossibility fueled him."
Imagine the opportunity to follow Rene Redzepi off road in Mexico in search of the perfect taco, nibble on scury grass and sorrel on on Copenhagen's wind swept beaches, forage for sea rocket and sandpaper figs in suburban parks in Sydney and start all over again back again in the ground breaking kitchens of Noma in Copenhagen.
Part journal, part travelogue, it's a close up account of a "brilliant chef who sets out to risk it all" and what Redzepi got up to when Noma shut for four years before re-inventing itself.
When the very fabric of Jeff Gordonier's personal life was falling apart Redzepi became the unexpected "yes" man combined with unbridled enthusiasm to give the writer a new perspective on life, which culminates in this gripping behind the scenes introduction to budding cooks, chefs or simply those looking for some life inspiration!
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.