clock menu more-arrow no yes

Filed under:

Rene Redzepi Wire

rene-redzepi-food-repub-175.jpgIn an interview with Food Republic, René Redzepi talks about oh so many things: his experimentations with yeast, how to get a job at Noma (talk up your food philosophy in your cover letter, not the big-name places you've worked), how "accolades are a spice or sprinkle of something that is not really necessary on the dish that is my life." [Food Republic]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day