The Danish chef Rene Redzepi has been chosen as one of Time Magazine's 100 Most Influential People in 2012.
The chef famous for his local approach to cooking and for spending his time and resources discovering and presenting Danish ingredients to the world at his Noma restaurant in Copenhagen became one of the first chefs ever to appear on the cover of the magazine in March.
The magazine has published a lovely foreword from the Spanish chef Ferran Adrià, who Rene worked under at the world famous elBulli restaurant. Ferran, who was placed on the most influential list in 2007, talks about Rene and how the chef has established a new way forward for other chefs.
He talks about how Rene has personalized his style through combining his spirit with his philosophy and approach to life. Ferran goes on to say that Rene is already a big influence on other chefs. There is no denying that the chef is now a superstar and that the work he is doing at Noma and within his new Noma Lab (an open source research facility) is seriously influential to the world gastronomy scene.
The interesting development to watch for now is that with so much popularity will the chef harness this new found stardom and push his influence into the home? Into the kitchens of the world and into the every day routines of the millions of home cooks around the globe. If so his unique approach to foraging, highlighting and respecting new ingredients has the potential to change the way we all look at the food on our plate.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.