"Chefs have a new opportunity – and perhaps even an obligation – to inform the public about what is good to eat, and why. But we ourselves need to learn much more about issues that are critical to our world: culinary history, native flora, the relationship between food and food supply systems, sustainability and the social significance of how we eat. There is no conflict between a better meal and a better world.”
- Rene Redzepi
Our Passions
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