The ‘how’ of all this is what Redzepi remained coy about throughout the evening. “I can’t talk about these things… I feel we are going to jinx it.” However, when pressed, the chef did reveal that a lot of his focus will be on less production, more creativity, better balance and more input for his team from far outside the restaurant industry.
“If we were to have a total transformation of the team, of how we work, have less opening days, spend more time on creativity. We would either have to raise the price a lot or do something completely different. We can’t raise the price more because people would be shocked so how can you find a different revenue stream? Like the garums,” he said, referring to a new product line launched by the restaurant a few months earlier.
“We are also planning to have a different set of skills into the organisation. Somebody that can come and see things from a different perspective and really tell us what we are doing wrong. I have a myriad of people I’ve been talking to for the last year and a half about what sort of disruption to put into a food organisation that’s part of a very old, sort of, stuck system. It’s something that needs to be addressed urgently. We need to be the best place to work, let’s be the best place for that.”