Delhi chef heads to Noma
Dreams do come true, however utopian they might sound sometimes, or so says Delhi-based chef Gresham Fernandes, who’s all set to hone his skills amid the best chefs of the world at Noma — the Nordic restaurant in Copenhagen, which was adjudged the best in the world, last year.india Updated: Jan 02, 2013 02:00 IST
Dreams do come true, however utopian they might sound sometimes, or so says Delhi-based chef Gresham Fernandes, who’s all set to hone his skills amid the best chefs of the world at Noma — the Nordic restaurant in Copenhagen, which was adjudged the best in the world, last year.
“Chef René (Redzepi), co-owner of Noma, tweeted that there were opening for stagiers, so I wrote to them, and yeah... I was lucky to be the chosen one,” recollects the 32-year-old group executive chef for fine dining at Impresario Handmade Restaurants, who is now headed to work under Redzepi for three months at the two-Michelin star restaurant.
Fernandes, who’s stationed at the Smoke House Room, however admits that he never wanted to be a chef. “I always thought I would be a musician. Every Christmas and New Year, I repented being a chef... it’d be so tiring and I would never get leaves to visit my favourite music festivals,” he says, adding, “But now, I feel blessed! I mean, I knew for sure that I would go there (Noma) to have a meal, but never as a stagier.” So, what skill is he looking forward to acquire from chef René Redzepi? “I definitely want to learn how he runs such a tight team. Cooking and conceputalizing great food is one thing, but to run the best restaurant in the world is amazing! I also want to learn how he continuously creates such gastronomic wonders and runs his nordic food lab,” says the chef. about noma Started by chef René Redzepi and Claus Meyer in an old warehouse in the Christianshavn neighbourhood of central Copenhagen in 2004, Noma was named the best Restaurant in the World in 2012 by Restaurant magazine, third time in a row since 2010. The restaurant was regarded as the head of a new movement to spread new Nordic cuisine.