René Redzepi, the chef at the “world’s best restaurant,” is coming to Toronto
After scoring the coveted number one ranking in San Pellegrino’s prestigious list of the world’s 50 best restaurants for his Copenhagen mainstay Noma (overtaking the four-year reign held by his former colleague Ferran Adrià at El Bulli in Spain), René Redzepi is making his first visit to Toronto to promote his new cookbook, Noma: Time and Place in Nordic Cuisine. The Cookbook Store will be hosting an onstage interview, Q&A and book signing with the celebrity chef on October 9 at the Isabel Bader Theatre, where star-struck gourmands can grill Redzepi about his pioneering sustainable cuisine and just maybe convince him to open an outlet on this side of the Atlantic. Tickets $65 (includes the book), available only from the Cookbook Store, 850 Yonge St., 416-920-2665, cooking@ican.net.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/rene-redzepi-the-chef-at-the-worlds-best-restaurant-is-coming-to-toronto/&title=René Redzepi, the chef at the “world’s best restaurant,” is coming to Toronto&picture=https://torontolife.com/wp-content/uploads/2010/08/Noma.jpg&description=[caption id="attachment_36590" align="alignleft" width="262" caption="Northern lights: René Redzepi and the cookbook he'll be promoting in Toronto "][/caption]
After scoring the coveted number one ranking in San Pellegrino's prestigious list of the world's 50 best restaurants for his Copenhagen mainstay Noma (overtaking the four-year reign held by his former colleague Ferran Adrià at El Bulli in Spain), René Redzepi is making his first visit to Toronto to promote his new cookbook, Noma: Time and Place in Nordic Cuisine. The Cookbook Store will be hosting an onstage interview, Q&A and book signing with the celebrity chef on October 9 at the Isabel Bader Theatre, where star-struck gourmands can grill Redzepi about his pioneering sustainable cuisine and just maybe convince him to open an outlet on this side of the Atlantic. Tickets $65 (includes the book), available only from the Cookbook Store, 850 Yonge St., 416-920-2665, cooking@ican.net.){kind=link}
I don’t know if it’s being Asian, or just being punk, but I used to shun at the experience of opncectual cooking. But there’s a heartiness and foundation to the local garden and forest ingredients that just makes so much sense in the NOMA kitchen that makes me excited to smell what they are making. And yes, it seems like a delicate experience in rooting the food in their origin that makes it so interesting and educational. Again, I normally don’t like the cook it at your table style when I go out, as I think it should be served, but watching the egg fry up in the hay in the video above seemed like such a communal dining experience. Not just one for novelty sake at the table, but acknowledging the egg and its surroundings, natural habitat as a communing with nature. thanks! Our next issue for First Person is themed around the idea of Radical Foods and I am continually inspired by the passion of food as a vehicle of both sustainability, politics and ultimate enjoyment when knowledge is shared about food’s transport and economy.