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> You do not reshape the world on four hundred dollar lunches. > Much of the article is about the democratic food changes brought about by Claus Meyer, Noma's

> You do not reshape the world on four hundred dollar lunches. > Much of the article is about the democratic food changes brought about by Claus Meyer, Noma's original owner and the one who recruited Rene Redzepi for the original concept (and eventually sold Noma to Redzepi). What Redzepi is doing is definitely experimental and for the jet-set crowd, whereas the article details how Claus Meyer is working with Ikea and putting food in supermarkets... You're judging the efforts of the staff by the clientele they serve? Big mistake. I actually met the current creative staff at Noma when they came and dined at our restaurant, and they're super humble guys. I was expecting them to be in suits and ordering the most expensive wines, they were guests of Kimbal so it was all comp'd anyway. But instead they were in Dickies jackets and jeans and were interested in hearing about what we do/did as a farm-to-table and met our Team in BOH. The current creative director at Noma is also the same guy who worked under Ferran at El Bulli, and if you haven't realized or can appreciate what they've done for food you're either entirely oblivious or beyond help. Just the amount of attention that has been placed on food education and sustainable Ag practices, and sourcing locally and from organic farmers alone have made massive strides, MAD (Rene's conference) [1] is also a premier platform for launching these projects. Granted, more can always be done, but restaurants are poor business ventures, and the staff are overworked and underpaid. 1: https://madfeed.co/ https://madfeed.co/

Mikeb85 7y ago
I'm sure the Noma guys are humble. Noma is notorious for using free labour and underpaying and overworking everyone else. Their restaurant literally couldn't exist in most countries as they'd violate a ton of labour laws... > restaurants are poor business ventures They're actually great ventures, there's just a lot of restaurateurs who don't know how to make money. Anyhow, Noma is influential in the foodie world, but their influence on popular culture and eating habits outside Scandinavia is way overstated.
- Melting_Harps 7y ago
  > Noma is notorious for using free labour and underpaying and overworking everyone else. Their restaurant literally couldn't exist in most countries as they'd violate a ton of labour laws... That's any restaurant, you don't work at these places because its a good business proposition with good work-life balance, you do it mainly out of passion. It just so happens that Michelin awarded places have deeper talent pools to draw from. I should know, I worked at a new 'concept' headed by a 3-star chef and lasted 5 weeks before I realized what a scam it was and walked out. Just for context, I've been a Sous-chef but I'm often the highest paid BOH hourly worker in most my restaurant jobs as just a cook, making more per hour than almost all sous-chefs on a weekly basis with 1/2 the responsibilities. I can usually jump from BOH or FOH if/when needed. I also had the privilege of working with one of the rockstars from El Bulli Hotel, who pretty much said the same. > They're actually great ventures, there's just a lot of restaurateurs who don't know how to make money. What first hand experience do you have with this? I've ran kitchens before (granted, it was in Europe) and the food, maintenance, utility and labour costs are only ever really reasonable when you run lean as hell and alcohol sales are through the roof (think late Spring/Summer and holidays). Otherwise buy-outs are the only thing to be seen as a healthy ROI. > Anyhow, Noma is influential in the foodie world, but their influence on popular culture and eating habits outside Scandinavia is way overstated. Wrong again: https://www.eater.com/2018/11/8/18068596/dan-giusti-brigaid-nutritious-school-lunches-american-cafeterias-noma https://www.eater.com/2018/11/8/18068596/dan-giusti-brigaid-... I grant you a lot of it is good PR, as most high-profile 'foodie/chef' stuff typically is. but it has made a significant impact in the end consumer that wasn't there. And its trying to disrupt archaic, bloated budgets in Government run crony-capitalist systems (school lunch programs). Dan Barber's trajectory to its current notoriety is a good example of how collaborative efforts help elevate profiles: https://www.vogue.com/article/rene-redzepi-dan-barber-lela-rose https://www.vogue.com/article/rene-redzepi-dan-barber-lela-r... Now, would I personally travel to eat at Noma DK/MX, no... not really. I'm not into molecular gastronomy, I come from a Scientific background with several years working in a lab, and most of their novelty relies on HS level lab/bench work. Its interesting, and I'm glad they're successful; but unless I'm a being treated to a menu for free I'm not going, also I'm not there target demographic as I cook.

Mikeb85 7y ago

I'm sure the Noma guys are humble. Noma is notorious for using free labour and underpaying and overworking everyone else. Their restaurant literally couldn't exist in most countries as they'd violate a ton of labour laws... > restaurants are poor business ventures They're actually great ventures, there's just a lot of restaurateurs who don't know how to make money. Anyhow, Noma is influential in the foodie world, but their influence on popular culture and eating habits outside Scandinavia is way overstated.

Melting_Harps 7y ago
> Noma is notorious for using free labour and underpaying and overworking everyone else. Their restaurant literally couldn't exist in most countries as they'd violate a ton of labour laws... That's any restaurant, you don't work at these places because its a good business proposition with good work-life balance, you do it mainly out of passion. It just so happens that Michelin awarded places have deeper talent pools to draw from. I should know, I worked at a new 'concept' headed by a 3-star chef and lasted 5 weeks before I realized what a scam it was and walked out. Just for context, I've been a Sous-chef but I'm often the highest paid BOH hourly worker in most my restaurant jobs as just a cook, making more per hour than almost all sous-chefs on a weekly basis with 1/2 the responsibilities. I can usually jump from BOH or FOH if/when needed. I also had the privilege of working with one of the rockstars from El Bulli Hotel, who pretty much said the same. > They're actually great ventures, there's just a lot of restaurateurs who don't know how to make money. What first hand experience do you have with this? I've ran kitchens before (granted, it was in Europe) and the food, maintenance, utility and labour costs are only ever really reasonable when you run lean as hell and alcohol sales are through the roof (think late Spring/Summer and holidays). Otherwise buy-outs are the only thing to be seen as a healthy ROI. > Anyhow, Noma is influential in the foodie world, but their influence on popular culture and eating habits outside Scandinavia is way overstated. Wrong again: https://www.eater.com/2018/11/8/18068596/dan-giusti-brigaid-nutritious-school-lunches-american-cafeterias-noma https://www.eater.com/2018/11/8/18068596/dan-giusti-brigaid-... I grant you a lot of it is good PR, as most high-profile 'foodie/chef' stuff typically is. but it has made a significant impact in the end consumer that wasn't there. And its trying to disrupt archaic, bloated budgets in Government run crony-capitalist systems (school lunch programs). Dan Barber's trajectory to its current notoriety is a good example of how collaborative efforts help elevate profiles: https://www.vogue.com/article/rene-redzepi-dan-barber-lela-rose https://www.vogue.com/article/rene-redzepi-dan-barber-lela-r... Now, would I personally travel to eat at Noma DK/MX, no... not really. I'm not into molecular gastronomy, I come from a Scientific background with several years working in a lab, and most of their novelty relies on HS level lab/bench work. Its interesting, and I'm glad they're successful; but unless I'm a being treated to a menu for free I'm not going, also I'm not there target demographic as I cook.