Ve v\u011bku 25 let Ren\u00e9 Redzepi otev\u0159el Nomu, restauraci v Kodani, kter\u00e1 m\u011bla revolucionalizovat severskou kuchyni. B\u011bhem n\u011bkolika let byla Noma zvolena nejlep\u0161\u00ed restaurac\u00ed na sv\u011bt\u011b, co\u017e byl titul, kter\u00fd si dr\u017eela po n\u011bkolik let. Redzepiho inovativn\u00ed menu, kter\u00e9 obsahovalo m\u00edstn\u00ed a divoce sb\u00edran\u00e9 ingredience, zpochybnilo tradi\u010dn\u00ed p\u0159edstavy o fine diningu.<\/p>\n\n
Redzepi v\u011b\u0159\u00ed, \u017ee kreativita je z\u00e1sadn\u00ed pro kulin\u00e1\u0159skou inovaci. Povzbuzuje sv\u016fj t\u00fdm, aby experimentoval a podstupoval rizika, a neust\u00e1le hled\u00e1 nov\u00e9 zp\u016fsoby, jak posouvat hranice gastronomie. Redzepiho den\u00edk, kter\u00fd si vedl po dobu jednoho roku, mu poskytl cenn\u00e9 poznatky o tv\u016fr\u010d\u00edm procesu.<\/p>\n\n
Redzepi zd\u016fraz\u0148uje d\u016fle\u017eitost t\u00fdmov\u00e9 pr\u00e1ce v kuchyni. Vzdal se tradi\u010dn\u00edho autokratick\u00e9ho stylu \u0159\u00edzen\u00ed a nyn\u00ed se ve v\u0161em spol\u00e9h\u00e1 na sv\u016fj t\u00fdm. Tento spolupracuj\u00edc\u00ed p\u0159\u00edstup podpo\u0159il kreativn\u00ed a vst\u0159\u00edcn\u00e9 prost\u0159ed\u00ed v Nom\u011b.<\/p>\n\n
Redzepi je siln\u00fdm zast\u00e1ncem rozmanitosti v kuchyni. V\u011b\u0159\u00ed, \u017ee \u017eeny a lid\u00e9 z r\u016fzn\u00fdch prost\u0159ed\u00ed p\u0159in\u00e1\u0161ej\u00ed do kucha\u0159sk\u00e9ho \u0159emesla jedine\u010dn\u00e9 perspektivy a dovednosti. Redzepi se v\u011bdom\u011b sna\u017eil najmout lidi, kte\u0159\u00ed m\u011bn\u00ed kari\u00e9ru, v\u010detn\u011b b\u00fdval\u00e9ho bank\u00e9\u0159e a propadl\u00edka Hollywoodu.<\/p>\n\n
Redzepi je nad\u0161en\u00fd budoucnost\u00ed j\u00eddla. V\u011b\u0159\u00ed, \u017ee fermentace je slibnou oblast\u00ed pr\u016fzkumu a p\u0159edpov\u00edd\u00e1, \u017ee se stane ned\u00edln\u011bj\u0161\u00ed sou\u010d\u00e1st\u00ed kuchyn\u00ed po cel\u00e9m sv\u011bt\u011b. Redzepi se tak\u00e9 velmi zaj\u00edm\u00e1 o udr\u017eitelnost a zem\u011bd\u011blstv\u00ed a v\u011b\u0159\u00ed, \u017ee potravin\u00e1\u0159sk\u00fd pr\u016fmysl m\u00e1 odpov\u011bdnost \u0159e\u0161it tyto kritick\u00e9 ot\u00e1zky.<\/p>\n\n
V posledn\u00edch letech se objevilo rostouc\u00ed hnut\u00ed usiluj\u00edc\u00ed o uzn\u00e1n\u00ed a oslavu \u017een kucha\u0159ek. Redzepi je hlasit\u00fdm zast\u00e1ncem tohoto hnut\u00ed a v\u011b\u0159\u00ed, \u017ee existuje mnoho talentovan\u00fdch \u017een kucha\u0159ek, kter\u00e9 si zaslou\u017e\u00ed v\u011bt\u0161\u00ed pozornost. Redzepiho obzvl\u00e1\u0161t\u011b zaujala Alice Watersov\u00e1, zakladatelka Chez Panisse, a Rosio Sanchezov\u00e1, jeho cukr\u00e1\u0159ka v Nom\u011b.<\/p>\n\n
V roce 2012 \u010dasopis Time za\u0159adil Redzepiho mezi 100 nejvlivn\u011bj\u0161\u00edch lid\u00ed na sv\u011bt\u011b. \u010cl\u00e1nek v\u0161ak vyvolal tak\u00e9 kontroverze, proto\u017ee obsahoval pouze \u010dty\u0159i \u017eeny, z nich\u017e \u017e\u00e1dn\u00e1 nebyla kucha\u0159kou. Redzepi si kritiku neuv\u011bdomoval, dokud nebyl \u010dl\u00e1nek zve\u0159ejn\u011bn, a vyj\u00e1d\u0159il sv\u00e9 zklam\u00e1n\u00ed z toho, \u017ee nebylo zahrnuto v\u00edce \u017een kucha\u0159ek.<\/p>\n\n
Ren\u00e9 Redzepi je jedn\u00edm z nejvlivn\u011bj\u0161\u00edch kucha\u0159\u016f na sv\u011bt\u011b. Jeho inovativn\u00ed kulin\u00e1\u0159sk\u00e9 techniky a jeho odhodl\u00e1n\u00ed k rozmanitosti a udr\u017eitelnosti inspirovaly kucha\u0159e a milovn\u00edky j\u00eddla po cel\u00e9m sv\u011bt\u011b. Redzepi je skute\u010dn\u00fdm pr\u016fkopn\u00edkem v kulin\u00e1\u0159sk\u00e9m sv\u011bt\u011b a jeho d\u011bdictv\u00ed bude i nad\u00e1le formovat zp\u016fsob, jak\u00fdm p\u0159em\u00fd\u0161l\u00edme o j\u00eddle, po mnoho dal\u0161\u00edch let.<\/p>","protected":false},"excerpt":{"rendered":"
Ren\u00e9 Redzepi: Kulin\u00e1\u0159sk\u00fd inov\u00e1tor a zast\u00e1nce \u017een kucha\u0159ek Vzestup Nomy Ve v\u011bku 25 let Ren\u00e9 Redzepi otev\u0159el Nomu, restauraci v Kodani, kter\u00e1 m\u011bla revolucionalizovat severskou kuchyni. B\u011bhem n\u011bkolika let byla…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[1319,1321,622,702,1323,1322,1320],"class_list":["post-524","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","tag-diversity-in-food","tag-female-chefs","tag-fermentation","tag-culinary-innovation","tag-noma","tag-rene-redzepi","tag-food-sustainability"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=524"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/524\/revisions"}],"predecessor-version":[{"id":525,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/524\/revisions\/525"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}