The Noma chef has been in New York for the past week in conjunction with the release of his three-volume Phaidon opus, and on Wednesday, René Redzepi took to the 92nd Street Y stage to discuss his evolution as a chef, the process of working with unusual ingredients in Copenhagen, and the joy that comes from magical bowls of porridge. If your only frame of reference for Redzepi is "that guy who cooks with fermented bugs," here's a great introduction to his food.
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