@reneredzepinoma - Twitter Profile Analysis

Berries are in season

The creativity is slowly returning - radish pie

I will never be able to understand how life must be as a POC, but I do know on which side I stand. In solidarity with the Black community, my partners and I are personally donating the equivalent of one full day of revenue at @nomacph to @blklivesmatter on behalf of our team.

Copenhagen is opening again

Hello food people: the @themadfeed has been building a new type of school for food professionals. We want to make a change in our industry and with this new initiative we’re heading in the right direction. Apply here: https://t.co/REE6uSuyO2

Here is very exciting news for me to share, a DREAM come true: We’re thrilled to share that today Magnus @Faviken joins @TheMADFeed as the first academy Director, where he’ll oversee development of the Academy’s programming and share his experience and insights. Welcome Magnus.

A stack of just baked tortillas. What a beautiful thing.

Fungal love

A classic Barbecue model: #nomamexico

Sautéed mushrooms and fresh cracked black pepper is a match from heaven. It’s very important though, that the pepper is just roughly broken up in a mortar. A quarter teaspoon per person, added last minute. I promise you won’t regret.

Cooking a piece of meat over fire is one of the most very basic of cooking skills, like baking, where mastery only comes after hundred of hours of practice. The cooks really have to take care of where the ducks sit, how hot the coals are, even what the weather’s like that day.

A new type of duck confit

All natural vegan meat! Of anything in the plant kingdom (they’re really in their own kingdom: fungi) I’d say beefsteak mushroom actually tastes the most like meat. That umami satisfaction and richness of flavor—here sliced thin, and dipped in a little pickle brine for extra funk

Reservations for next year’s seafood season (January - June) will be released today, October 22nd, at 4PM (CEST - local Copenhagen time), via our online booking system. Hope to see you here next year!

Deep fried duck brain

Friends! During the lockdown we’ve been working on projects to stay focused & creative. With our opening on the horizon, the test kitchen is diving full speed into developing the new menu. To stay updated on release of bookings, sign up for our newsletter: https://t.co/iV867tMwBn

Friends! We’ve just opened bookings for the first part of our Game & Forest season via our website. Please note that most availability is for tables of 4 and larger. If you travel from outside of DK, note that we expect continued travel restrictions: https://t.co/Swugv63Fnq

Exciting news! Thursday May 21 at 1pm we will be opening an outdoor wine bar, with some of our favorite wines and noma burgers! We will need some extra time to prepare for the official reopening of noma, the restaurant as we know it. Full update: https://t.co/maHNOaTzr5

Friends! Bookings for the upcoming vegetable season (July 7 - September 20, 2020) will be released today, Tuesday, at 4PM (CET - Copenhagen time) via our website: https://t.co/Swugv63Fnq

Friends! Due to a cancellation, we now have a table for 4 people available for dinner on Tuesday January 28. The table can be booked via our website: https://t.co/x1gGC6ONhI

Happy New Year to everyone out there from the entire noma team. Thank you to all of our friends, guests, farmers and fishermen, foragers and suppliers for your continuous support and smiles. We can’t wait for what 2020 has to bring!

We’re still searching for one more partner district to deploy our training-based model, which gets schools cooking again! Click the link in our profile to fill out a brief survey to start… https://t.co/jiMCYuto4M

“We want to make it a place to learn all the things we don’t seem to learn when we are becoming cooks.” @reneredzepinoma. Big day for @themadfeed today: The Danish government has announced that they will help MAD fund a new kind of culinary academy. See: https://t.co/HgiWoDu9kd

Beautiful sea urchins from the Faroe Islands - we feel like the luckiest people on earth being able to work with such great produce (we use them in a serving lightly marinated in cured egg yolk, served on grilled and moulded barley)

On a new episode of the #DaveChangShow, @davidchang is joined by longtime friend @ReneRedzepiNoma to discuss how Noma flourished with its extraordinary dedication to reinventing Nordic cuisine https://t.co/236zfLTKop

The chefs @ReneRedzepiNoma and David Zilber teach @hels how to ferment blueberries: https://t.co/PvLrjV7Qo5

RT Pls. #ParabereForum announces the launch of the first App in the world featuring hospitality businesses owned and led by women. 📲 Download it! Android: https://t.co/YoZzv2TgEf and iPhone: https://t.co/GcbPym7pnB Discover and support female talent at your next destination! https://t.co/hXbCljFABp

The Journey Continues. Join our team at @PartsUnknownCNN as they continue to expand the world Bourdain helped create. https://t.co/vxSXtkFOsk

MAD is launching its first ever book series: MAD Dispatches. The first issue explores immigration, and the many ways the movement of ingredients, food, and people makes the world better. The book hits shelves on October 2. Pre-order now: https://t.co/jpXMA1z2js https://t.co/9efjO8M3rU

Spoiler alert. ⁦@AndersHusa⁩ journeys to the plant kingdom. #noma #redux https://t.co/4P2MZNDkEr

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