The last few months I've noticed how many people at the top of their respective professions put artificial and somewhat arbitrary limitations on themselves which seems to help creativity flourish.
Rene Redzepi as seen here does a geographic restriction and also was only vegetarian, though I believe will be adding meat to the menu in the future.
Another chef is Magnus Nillson at Faviken, which is more geographically isolated and uses much more local items.
In a recent interview I learned that Steven Spielberg used to (maybe still does) try to artificially restrict the budgets of movies he directed so every possible thing was not at his disposal.
What is the basis for your assertion that standing out is their motivation, as opposed to wanting to offer their guests a fantastic culinary experience?
TLDR: Award-winning Danish high-end restaurant specialises in locally sourced highly-seasonal food, including ingredients which are foraged rather than farmed; has attached "Food lab" to find and promote innovative ways to use Scandinavian ingredients, including tasks such as finding out why wood ants taste like lemongrass and perfecting fermentation techniques.
If reading about high end food preparation makes you salivate it's interesting enough (and really not that long), but certainly doesn't justify the ludicrously hyperbolic headline.
It's wrong to think that asking for a summary before you decide to read a lengthy article is low class, or ADD, or whatever. Most articles are garbage, and there's nothing impressive about wasting your time. In academia, the tl;dr at the top is called an abstract, and it's crucial for allowing readers to navigate the literature.
Those dishes undergo scrutiny far beyond what would allow a hair to slip in. They literally inspect every leaf. If a hair falls unnoticed into the food they are completely failing at their job.
[+] [-] stevesearer|10 years ago|reply
Rene Redzepi as seen here does a geographic restriction and also was only vegetarian, though I believe will be adding meat to the menu in the future.
Another chef is Magnus Nillson at Faviken, which is more geographically isolated and uses much more local items.
In a recent interview I learned that Steven Spielberg used to (maybe still does) try to artificially restrict the budgets of movies he directed so every possible thing was not at his disposal.
[+] [-] macmac|10 years ago|reply
[+] [-] unknown|10 years ago|reply
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[+] [-] rglover|10 years ago|reply
[+] [-] skybrian|10 years ago|reply
[+] [-] macmac|10 years ago|reply
[+] [-] seivan|10 years ago|reply
[+] [-] glossyscr|10 years ago|reply
This post looks great offering awesome pics and an interesting topic but I am too ADD to read it (and wondering if it's worth the time).
[+] [-] notahacker|10 years ago|reply
If reading about high end food preparation makes you salivate it's interesting enough (and really not that long), but certainly doesn't justify the ludicrously hyperbolic headline.
Edit: corrected country
[+] [-] jessriedel|10 years ago|reply
[+] [-] jvandonsel|10 years ago|reply
[+] [-] erikpukinskis|10 years ago|reply