Who /noma/ here? I love watching this shit, it's my dream to sell incredibly overpriced food to rich snobs.
>tfw nordic chef at pretentious as fuck restaurant
>tfw rich people pretend I'm the shit because my reputation says I am
>tfw I make them cook their own fucking eggs
>tfw I put a damn rock on a plate with frozen seawater and raw shrimp
>tfw I spiral cut some fucking potato chips
>tfw I sell this to them at 500% markup
delete this.
>tfw I just found some old carrots outside
>they're all black and shit
>tfw I can sell this for maximum profit because they cost me nothing
>tfw food snobs defend this.
>tfw some branches fell down because it was windy
>tfw I go pick them up and tie them to some asparagus I stole from my neighbors garden
>tfw I just grill the whole fucking thing
>tfw my signature dish is an asparagus tied to a branch
That guy is considered to be one of the best chefs in the world. You do understand that at a certain level the concept counts as much as the food. Like with Ferran Adria or even Dan Barber. Their food is not only great but it resets your expectations about what dining out is supposed to be. If you don't dine out often you might not appreciate that. Because you don't have a context for it. And context is everything at this level of dining.
Think about it like this: John Coltrane didn't play pretty music all that much. Some of his stuff was downright difficult to listen to. But in context his music was a breakthrough in the jazz form. Someone not familiar with that form might not "get it" at all. Picasso didn't paint pretty pictures. Some of his work is difficult as well. But in context you can see what a genius he was. Noma is kind of like that for fine dining.
No you're just a fag. Nice trips though.
Picasso was a hack. He didn't paint 'pretty' pictures because wasn't able to.
go back to your McChicken threads you dumbass losers
I think you simply don't value the creative process. Anyone can learn French technique, classic recipes and with a little work and access to good ingredients can turn out amazingly delicious food. Anyone can learn Italian grandma cooking and do pretty much the same, again if they have access to good ingredients. But that's not what this guy is doing. His thought process really kinda is like and which is a crazy starting point for a high end restaurant. Being able to make delicious food from that approach requires not just skill, but inspiration - on top of being a chef the guy the guy is being an artist. And for most people getting too much of an artistic approach in the kitchen does not benefit the food. This guy can totally think like an artist and turn out great food.
Not all that many people like that out there.
>because wasn't able to.
In fact his early works are really 'classic', he was a good painter, but he decide to go against the mainstream and the classical techniques