René Redzepi - Noma Controversy, the $1,500 LA Pop-Up, and What Happens Next?!
3/16/202624 min
This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss:
The $1500 Noma pop-up in Los Angeles
Abuse in restaurants and why the new generation of chefs aren’t putting up with it
Noma and René Redzepi’s impact on the fine dining industry
How diners vote with their dollars
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Transcript preview
First 90 secondsAdrienne Cheatham· Host0:00
[gentle music] This week on The Chef's Cut, we're talking about René Redzepi stepping down from Noma amid allegations of past abuse. What happens to the $1,500 a seat Noma LA pop-up, and what does this mean for fine dining guests and workers? [gentle music] I know we are only one episode into our three-part hospitality series. We're gonna have to get back to that next week, because this week there's something that came up, Joe, that we have to talk about. There's no way that we can not talk about this, this topic that's all over the news right now, and that is Noma. The number one restaurant in the world is being canceled, and that's not even the biggest part of the story. The biggest part is that René Redzepi, the executive chef of Noma, has stepped away from the restaurant. And in this episode, we're going to talk about what happened, what led up to this point, and more importantly, what this means for chefs, for diners, and for our industry at large.
Joe Flamm· Co-host1:09
You know, I think him stepping away is one of the loudest things that's happened in our industry in a really, really long time. And, you know, like, all this comes out, the New York Times article that hit a couple days ago alleging all these allegations against, you know, René himself and the culture there at Noma, and, you know, the abuses