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When Rene Redzepi won the top spot on the 2012 World's 50 Best Restaurants awards for the third year in a row, he stunned the world by stepping back from the limelight and allowing his dishwasher Ali to give the acceptance speech. His ''I'm one of the guys'' philosophy is a huge part of the success behind his restaurant Noma.
Rene, along with other stellar chefs like Thomas Keller, believes in open lines of communication with his staff. This two-way process of listening and being heard has led to the inspiration for dishes that propelled Noma to be the world's best restaurant. In a recent interview with Fine Dining Lovers, Rene spoke about his culinary philosophy and inspiration. What sets Rene apart from other chefs is the transparency of his inspirational process and the use of social media to communicate with fans. The chef commonly tweets new ideas from the Noma Food Lab and pictures of dishes or oddities he finds in nature.
As part of that transparenacy, Rene shared details of Noma's legendary Saturday Night Projects, in which his international staff gathers to share ideas, personal recipes and constructive criticism long after guests have gone home. On an interview shared by Eater, Rene talked about the educational and refreshing process of Saturday Night Projects, which gained a following thanks to his tweets.
