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Superkoch René Redzepi: Star kitchen is no longer portable!
The world -famous top chef René Redzepi, who works in the Noma Restaurant and is known to close in 2024, recently explained that star kitchen was no longer wearable for him. He could neither afford it financially nor emotionally, neither as an employer nor as a person. This clear statement by a renowned cook, who claimed for a long time to run the best restaurant in the world, asks the question of whether the immense effort in the star kitchen is worthwhile. As is well known, the world of star kitchen is extremely demanding and hard. While stardirigents have resting phases between their performances, chefs and their teams in the top gastronomy week ...
Superkoch René Redzepi: Star kitchen is no longer portable!
The world -famous top chef René Redzepi, who works in the Noma restaurant and is known to close in 2024, recently stated that star kitchen was no longer portable for him. He could neither afford it financially nor emotionally, neither as an employer nor as a person. This clear statement by a renowned cook, who claimed for a long time to run the best restaurant in the world, asks the question of whether the immense effort in the star kitchen is worthwhile.
The world of star kitchen is known to be extremely demanding and hard. While stubborn leaders have resting phases between their performances, chefs and their teams in the top gastronomy have to deliver top performances week after week and evening. Only a few closing days offer you the opportunity to relax. It always amazes me that people expose themselves to this enormous pressure.
René Redzepi is not the first top chef to publicly critically commented on the stress of the star kitchen. In the past, renowned chefs have already expressed their dissatisfaction with this system. The hard work, the constant urge to perfection and the immense stress leave both financial and emotional traces.
The question that arises is whether star kitchen is actually still worth striving for for those involved. Is it possible that even someone like René Redzepi, who has been one of the best in his industry for years and inspired the gourmet world with its creative dishes, reaches its limits?
it seems as if the star kitchen is in a certain change. More and more people are relying on more regional, down -to -earth cuisine that offers less perfection, but more authenticity and enjoyment. The star kitchen may still have social recognition and a certain prestige value, but for some the price seems too high.
Ultimately, every cook, every cook, has to decide for herself whether the immense effort and the requirements of the star cuisine meet their personal goals and values. It remains to be hoped that those who choose this path can continue to work with passion and dedication on their art without neglecting their own health and satisfaction.