René Redzepi: A Work in Progress PDF

Redzepi was born in Copenhagen, Denmark, to an immigrant father from the Yugoslav republic of Macedonia who worked various jobs ranging from taxi driver to produce and fish seller, and a Danish mother who worked as a cleaner. When he was young, Redzepi’s family moved to Macedonia and lived in Tetovo, a predominantly ethnic Albanian area in northwestern Macedonia, until 1992 rené Redzepi: A Work in Progress PDF the start of Yugoslav wars. After the family moved back to Denmark, Redzepi spent often his summers in Yugoslavia when he was young. Redzepi has a twin brother, Kenneth Redzepi.


Författare: René Redzepi.
An unprecedented insight into the inner workings of restaurant Noma and its highly creative team of chefs


Contains a 60,000 word journal touching upon food and cooking, plus themes of more general appeal such as creativity, ambition and collaboration


Contains over 100 new recipes from the world’s best restaurant accompanied by images by acclaimed photographer, Ditte Isager


Contains never before seen behind the scenes candid imagery of René Redzepi and his team

He and his brother had multiple newspaper delivery services and worked for a local store so that they could contribute to the family’s income, as money was very tight for his family. When he was 15 years old, Redzepi left high school. He went to restaurant school with a friend. After choosing a culinary career, Redzepi trained at a local family-owned Michelin starred restaurant called Pierre André in Copenhagen, where he had an apprenticeship that lasted 4 years. When he was 19 years old, he went to work at Le Jardin des Sens in Montpellier in Southern France.

Redzepi first visited El Bulli as a guest in 1998 and subsequently worked there during the 1999 season. Back in Copenhagen, Redzepi started working at Kong Hans Kælder, which had been one of the city’s leading gourmet restaurants since the mid-1970s. In December 2002, when he was 24 years old, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse which was being turned into a cultural centre for the North Atlantic region. Redzepi sources much of his food locally and does research by foraging for food in the wild. He said that this comes from his time living in Macedonia, where food was local and fresh.

This entry was posted in Sachbücher. Bookmark the permalink.