yanking weeds out of the ground. i really didn t expect it to be as good as it was. it was delicious, it was amazingly delicious for me. niels: amazing. anthony: yes, i thought it was amazing. alessandro: it s not just about coming up with the greatest concept, it s just assembling what is out there, in a new and beautiful, authentic and delicious way. anthony: he has single-handedly transformed everybody s understanding of nordic cuisine. alessandro: where all the dishes, they tell a little bit of a story. you know, of the land, the traditions. anthony: but always delicious. always, always, always delicious first. he may be an ordinary guy, grounded, comes from a poor family, but he has big dreams and he wants to change the world. niels: yeah. and we can change it. never forget that, we can do that.
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problems as anybody, but we try to solve them in a different way. and one of the ways we try to solve the sort of challenges is by embracing people as much as we can. and trying to make space as much as we can. rene: do we have two peas ready for table four? can i go with that now? noma chefs: yes. anthony: extraordinary. i was reading something you wrote that s very un-american in its concept, which is don t be afraid to fail. rene: yeah. when we did this dish, to us it was a very big moment. because we burnt it by mistake. and then we thought, okay, it s a mistake, let s see what happens and we cooked it and then we had a new paste. an new, sort of, spice for us. anthony: that s indescribably delicious. anthony: all cookbooks, particularly american cookbooks, are written from the point of view that if you only follow this recipe, it will turn out great. rene: you re safe. this is what we try to talk about everyday in the kitchen,
awesome. hotdog man: i think that s the way, you have to make something new. anthony: but respect the classics. alessandro: this what we should transmit to the young guys, you know? the passion to present something on a plate that is delicious also makes sense of your own environment, but is not tainted, it s yours. if you don t have a clear understanding about what tradition is, how can you innovate? anthony: come to copenhagen, noma for lunch, john s for dinner. niels: and gammel dansk gammel dansk and beer! anthony: right. once there was an organism so small no one thought much of it at all. people said it just made a mess until exxonmobil scientists put it to the test. they thought someday it could become fuel and power our cars wouldn t that be cool?
look at that. rene: wow. wow, wow, wow. anthony: that egg. what an egg. you eat like this all the time? rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fresh an asparagus should be. just harvest, just cooked, just eaten. anthony: i think a place like this, in addition to being the best restaurant in the world or whatever else, offers a real possibility. there is food around, that with a little effort, or a lot of effort, you could, you could make it into something really delicious. alessandro: there is the hard thing, yeah. to change the way people think about food. not just the 35 people that can afford to come eat here at noma. soren: thank you for joining. rene: thank you chef. anthony: it s magnificent. rin helps support muscle, energy, bone, normal immune function, and vision. boost optimum.