Mark Gold
Photo: Eva
“We would spend two hours at the end of the night picking hair-like fibers from the neck of braised veal. Each night, there would be, like, four guys just picking fibers for one garnish for one of the dishes—and the dish was only an extra course for VIP tables!”—Eva chef-owner Mark Gold, recounting one of the craziest things he had to do while staging at Rene Redzepi’s Noma in Denmark. [Digest]
