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A Work in Progress: A Journal
31,54 €
Few in stock
About the book
A Work in Progress: A Journal is René Redzepi’s personal and honest account of a year in the life of the world-famous noma. The book serves as a creative diary in which Redzepi shares his thoughts, doubts, ideas, and experiences from an entire year in the restaurant’s intense and innovative environment.
After a month’s vacation, Redzepi decided to keep a diary for a year – with a focus on creativity, well-being, and development in the noma kitchen. The result is a rare and humorous insight into everyday life behind a restaurant that has repeatedly been named the best in the world.
Language: English
The book provides insight into:
- The creative processes behind the development of new dishes
- The challenges and reflections that come with perfection and innovation
- The relationship between creative freedom, structure, and leadership
- The personal balance between work, family, and mental bandwidth
The book is originally part of the acclaimed work A Work in Progress from 2013 and is, in its own right, an intimate and human portrayal of Redzepi’s thoughts, written in a direct and unsentimental tone.
With small diary notes, humor, and honest observations, A Work in Progress: A Journal offers a unique picture of how one of the world’s most creative chefs works – not only with food, but with himself, his team, and his vision for gastronomy.
About the author
René Redzepi is the founder and head chef of noma in Copenhagen, which he established in 2003. He is regarded as one of the world’s most influential and innovative chefs, known for his uncompromising approach to ingredients, nature, and creativity.
Background and work:
- Noma has been named the world’s best restaurant four times on The World’s 50 Best Restaurants
- Redzepi has been on Time Magazine’s 100 Most Influential People list
- Has led noma residencies in Tokyo (2015), Sydney (2016), and Tulum (2017)
- Reopened noma in 2018 in new surroundings on Refshaleøen, Copenhagen
- Founder of FOOD WASTE Symposium, a non-profit organization for knowledge sharing and sustainable development in gastronomy
René Redzepi is known for challenging, inspiring, and rethinking the role of food in society. A Work in Progress: A Journal shows him from a rarely vulnerable and human side – as a leader, thinker, and creator.
About the book
René Redzepi is known for challenging, inspiring, and rethinking the role of food in society. A Work in Progress: A Journal shows him from a rarely vulnerable and human side – as a leader, thinker, and creator.
A Work in Progress: A Journal is René Redzepi’s personal and honest account of a year in the life of the world-famous noma. The book serves as a creative diary in which Redzepi shares his thoughts, doubts, ideas, and experiences from an entire year in the restaurant’s intense and innovative environment.
After a month’s vacation, Redzepi decided to keep a diary for a year – with a focus on creativity, well-being, and development in the noma kitchen. The result is a rare and humorous insight into everyday life behind a restaurant that has repeatedly been named the best in the world.
Language: English
The book provides insight into:
- The creative processes behind the development of new dishes
- The challenges and reflections that come with perfection and innovation
- The relationship between creative freedom, structure, and leadership
- The personal balance between work, family, and mental bandwidth
The book is originally part of the acclaimed work A Work in Progress from 2013 and is, in its own right, an intimate and human portrayal of Redzepi’s thoughts, written in a direct and unsentimental tone.
With small diary notes, humor, and honest observations, A Work in Progress: A Journal offers a unique picture of how one of the world’s most creative chefs works – not only with food, but with himself, his team, and his vision for gastronomy.
About the author
René Redzepi is the founder and head chef of noma in Copenhagen, which he established in 2003. He is regarded as one of the world’s most influential and innovative chefs, known for his uncompromising approach to ingredients, nature, and creativity.
Background and work:
- Noma has been named the world’s best restaurant four times on The World’s 50 Best Restaurants
- Redzepi has been on Time Magazine’s 100 Most Influential People list
- Has led noma residencies in Tokyo (2015), Sydney (2016), and Tulum (2017)
- Reopened noma in 2018 in new surroundings on Refshaleøen, Copenhagen
- Founder of FOOD WASTE Symposium, a non-profit organization for knowledge sharing and sustainable development in gastronomy
SKU: 10105856
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