Submitted by Samantha Jennings the 2024 Spring program in Copenhagen, Denmark…
This week in the Culinary LLC we had the once in a lifetime opportunity to take a tour of one of the best restaurants in the world, Noma. Noma has three Michelin Stars and was awarded a Michelin Green Star for sustainability, it was also named the number one restaurant in the world in 2010, 2011, 2012, 2014, and 2021. It truly was an amazing experience. Our guides,
Sebastian and Caroline, have been working for Noma for eight and six years, respectively. They gave us an unforgettable behind-the-scenes experience of the restaurant. Our journey began in the greenhouses, where we learned how restaurant staff plant and garden their own herbs and vegetables to use in recipe development. Next, we walked under the archway in order to begin our experience in entering the restaurant. The facade of the restaurant is composed of six separate small buildings united by a glass roof. We entered Noma through the front door and were able to see how the tables are dressed in the dining room and lounge. Since it is the springtime, and therefore seafood season, the entire menu is structured around courses that involve seafood or maritime elements. As a result, the dining room and lounge are decorated to compliment this maritime menu. Seaweed hangs from the ceiling and the dishware includes pops of green and navy coloring. Each season of the year brings a new menu to the restaurant, along with new decor. Changing the decor to match the menu in this way adds to the fine dining experience of the restaurant. Although, despite this there are still elements of typical fine dining that are missing from the Noma experience, such as pressed tablecloths or chefs decorated in pristine white coats. Instead, Noma focuses on creating a homestyle guest experience in which guests feel welcomed and comfortable in the space. Next, we moved on to a short tour of the kitchens. We saw the display kitchen, where dishes are assembled for presentation; the prep kitchen, where more labor intensive elements of the dishes are prepared and cooked; and finally the test kitchen, where all of the recipe development takes place. It was truly a wonderful experience. Sebastian and Caroline even gave us a parting gift of a special bottle of liquid mushroom-umami seasoning to remember our tour by. I can’t wait to use it in my own recipe development at home! (Submitted on April 24,2024)