What makes a cuisine? What does it mean to taste a culture's culinary environment? As the head Chef of NOMA in Copenhagen, Rene Redzepi has been credited with reinventing Nordic food with his passion, philosophy, sourcing of ingredients, and experimentation. His fascination with serving a real taste of the region extends to presenting dishes on pebbles found in the same fields as his produce.
David Chang, executive chef and owner of Momofuku Noodle Bar in New York and Ruth Reichl, writer and editor, will discuss with Redzepi about the identity of place. Reichl will moderate a discussion with these two about what cultural identity means for chefs, their menus and the experiences of diners who sit down at their table.
David Chang is a noted Korean-American chef. He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku SsÃ¤m Bar in New York City. Chang attended Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI).
Rene Redzepi is the chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavors.
Ruth Reichl is the editor-in-chief of Gourmet magazine, the author of Comfort Me with Apples, Tender at the Bone, and Garlic & Sapphires, and the editor of the comprehensive Gourmet Cookbook.
She has been the restaurant critic of The New York Times and the food editor and restaurant critic of the Los Angeles Times.