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The last few months I've noticed how many people at the top of their respective professions put artificial and somewhat arbitrary limitations on themselves whic
by stevesearer 11y ago
The last few months I've noticed how many people at the top of their respective professions put artificial and somewhat arbitrary limitations on themselves which seems to help creativity flourish.
Rene Redzepi as seen here does a geographic restriction and also was only vegetarian, though I believe will be adding meat to the menu in the future.
Another chef is Magnus Nillson at Faviken, which is more geographically isolated and uses much more local items.
In a recent interview I learned that Steven Spielberg used to (maybe still does) try to artificially restrict the budgets of movies he directed so every possible thing was not at his disposal.
- macmac 11y agoNoma was never vegetarian, but now appears to go in that direction: http://www.eater.com/2015/9/14/9324311/rene-redzepi-closes-noma-urban-garden http://www.eater.com/2015/9/14/9324311/rene-redzepi-closes-n...
- stevesearer 11y agoOnly seasonally in the future though: "At the new Noma Redzepi plans to eschew the "predictable progression" of a tasting menu in favor of a "reverent adherence to seasonality." In the fall, the menu will focus only on dishes made from wild game and "foraged autumnal ingredients." In the winter, Noma will transform into a seafood restaurant. And in the spring and summer where "the world turns green," Redzepi says that Noma will "become fully vegetarian," with most of the produce coming from the restaurant's farm."
- deleted 11y ago[deleted]