Time off

Well its been about two and a half months since i started at noma and allthough it is not that log of a time i am so happy to have some time off now as the restaurant is closed for three week for summer holidays.

The time ive spent there so far has been amazing, hard, long, sometimes utterly frustrating but most of all super rewarding iv learnt so much in the short time ive been here and and can feel that with every little bit of new information i learn i am becoming a better cook for it, and i am very grateful for that.

Over the next three weeks expect to see a few more photos  and posts as i explore the city and surroundings a little more, also ive got a week stage at restaurant A.O.C which is a one michelin star here in copenhagen which will hopefully set me up with a paid job if im lucky as the copenhagen has defiantly left my pennyless at this point. Check the restaurant out here http://www.restaurantaoc.dk/

As for Noma posts heres a little something from last weeks projects the last of the season. For those of you who dont know projects are a creative session that happens every saturday nite after dinner service and pack down (usualy between 1 and 3 in the morning) which gives any of the chefs and stagiers a chance to make a dish with anything the want and have everyone taste it and give there opinion and ideas for improvement, It is very rewarding to be a part of this and hear such experienced chefs talk about food and ideas the way that they do, so enjoy.

My friend James was very brave and presented three very delicious types of cherry tomatoes which he had grown from seed in his apartment balcony less than 1km from the restaurant therefore making something which is not normaly considerd as danish produce very much danish.

 Here Oliver creates chanterelles in there environment with moss and beach nuts. And in the process without knowing taking my idea which i had set aside for my project, back to the drawing board i guess.

 Ryan a stagier from canada makes peach textures with verbena ice cream and chilli granita, very nice and pretty aswell

 Carol the pastry chef di partie made Goats milk mousse with cherrys  and louvage.

This one was amazing and had Rene calling it a masterpiece

 And finaly another stagier Giles with a interpretation of his smell memory from a farm he used to work at.

Fermentated apples with buckwheat beignets and served with fresh milk he brang with him from the uk.

Very nice dish

Well thats it for now hopefully soon i will get the balls up top do my project in front of everyone. I will be working on it over the break thats for sure.