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#Intsgram Viewer Reel by @furqanmeerza - I've been approached this week by journalists, media, friends and family asking for my perspective on the recent Noma allegations. Like many people w
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@furqanmeerza
I’ve been approached this week by journalists, media, friends and family asking for my perspective on the recent Noma allegations. Like many people who worked there, I felt it was worth sharing a few thoughts. #ChefLife #nomaabuse #noma #nomarestaurant #nomacph
#Intsgram Viewer Reel by @joinrepertoire - The confusing finances of Noma #chefs #restaurants #foodindustry #michelin
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@joinrepertoire
The confusing finances of Noma #chefs #restaurants #foodindustry #michelin
#Intsgram Viewer Reel by @yes.chef2000 - The most influential chef of all time reacts to Noma hitting and abusing its workers. Ferran Adrià - the culinary revolutionary who transformed gast
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@yes.chef2000
The most influential chef of all time reacts to Noma hitting and abusing its workers. Ferran Adrià — the culinary revolutionary who transformed gastronomy forever. 🇪🇸✨ Former head chef of elBulli ⭐️⭐️⭐️, pioneer of molecular gastronomy, and the mind who really questions what cooking is, has reacted to allegations of abuse behind the walls of Noma, the worlds best restaurant for 5 years. #noma #finedining #michelin #kitchenculture
#Intsgram Viewer Reel by @joinrepertoire - How fine dining pushes people away #chefs #restaurants #foodindustry #michelin
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@joinrepertoire
How fine dining pushes people away #chefs #restaurants #foodindustry #michelin
#Intsgram Viewer Reel by @potluckfoodtalks - 🎙️ EP174 - We talk about the abuse allegations surrounding Noma, what we've heard from chefs who worked there, why this story is more complicated tha
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@potluckfoodtalks
🎙️ EP174 — We talk about the abuse allegations surrounding Noma, what we’ve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage. #cheflife #kitchenculture #restaurantindustry #foodpodcast #noma 🎧 Listen to the Episode ⬆️ Link in Bio
#Intsgram Viewer Reel by @chrifrapug (verified account) - Admittedly, it is true. - A sidenote: It has been pointed out to me that giving an honest and transparent account of what it meant for me to work a
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@chrifrapug
Admittedly, it is true. — A sidenote: It has been pointed out to me that giving an honest and transparent account of what it meant for me to work at @nomacph as a souschef 17 years ago can be a well needed contribution to the debate. I am working on a youtube video and a substack piece (blog) where I will explain in detail what my experience working there was. I will give you the details you would want as I believe that full transparency and an honest debate about what the kitchen life was, has been and now has become is essential for outsiders to make any sense of the current discussions about our industry. All discussions for bettering the lives of anyone are more than welcome and no one should feel that they story does not deserve to see the light of day. I have seen leaps of change in the 25 years I have been in this industry and I credit it entirely to the countless men and women working hard every day to make the restaurants they work in, they own or they dream about, a little better than their past experience. Change is endured, it is very rarely enjoyed. Change is not sexy, not fast and rarely paid much attention too when it happens but it is incredibly empowering to those who live it in real life. No change brought about is as satisfying as when it is the fruit of your labor. __ Follow my free substack or subscribe to my youtube channel if you want to be updated when the piece is ready.
#Intsgram Viewer Reel by @edifycollective_ - Anthony Bourdain knew it well: the people in the kitchen, on the floor, behind the counter, they're not just staff. They're the backbone of the entire
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@edifycollective_
Anthony Bourdain knew it well: the people in the kitchen, on the floor, behind the counter, they’re not just staff. They’re the backbone of the entire restaurant. They carry the long hours, the pressure, the chaos, and keep everything running. Behind every great experience, there’s a frontline team making it happen, often without recognition. Supporting them isn’t optional. It’s how performance, loyalty, and excellence are built. 🙌🏼 #FrontlineExcellence #WorkforceStrategy #FutureOfWork #OperationalPerformance #EdifyCollective
#Intsgram Viewer Reel by @potluckfoodtalks - 🎧 Listen to the Episode ⬆️ Link in Bio 🎙️ EP174 - We talk about the abuse allegations surrounding Noma, what we've heard from chefs who worked th
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@potluckfoodtalks
🎧 Listen to the Episode ⬆️ Link in Bio 🎙️ EP174 — We talk about the abuse allegations surrounding Noma, what we’ve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage. #cheflife #kitchenculture #restaurantindustry #foodpodcast #noma
#Intsgram Viewer Reel by @flavornews.tw - #飲食新訊 Noma 被揭發「黑暗面」的事件愈演愈烈，吹哨者 @microbes_vibes 透過線上與線下組織串連，呼籲長期被壓迫的人團結起來，才有機會改變餐飲圈的陋習與有毒文化。此舉也引發持不同觀點的聲音，以及攻訐、抹黑。近日，「分子料理之父」、曾多次拿下世界50 餐廳之冠與米其林三星的西班牙
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@flavornews.tw
#飲食新訊 Noma 被揭發「黑暗面」的事件愈演愈烈，吹哨者 @microbes_vibes 透過線上與線下組織串連，呼籲長期被壓迫的人團結起來，才有機會改變餐飲圈的陋習與有毒文化。此舉也引發持不同觀點的聲音，以及攻訐、抹黑。近日，「分子料理之父」、曾多次拿下世界50 餐廳之冠與米其林三星的西班牙El Bulli 名廚Ferran Adrià 接受訪問，發表個人意見。 今年六十三歲的 Ferran Adrià 說自己二十歲時也曾經被主廚揍過，但他馬上還手，接著表示不懂如果霸凌真的很嚴重，為什麼依然有一堆人在 Noma 工作，幹嘛不離開？主持人顯然不認同這個邏輯，並駁斥Adrià 「面對暴力，不是每個人都反應得過來，更不一定有能力還擊。」 訪談中 Adrià 也反諷那些質疑 Noma 洛杉磯快閃憑什麼賣那麼貴（一餐1,500美金，約合47,000台幣）的人，「你們是沒吃過 Noma？」「Noma 整個團隊移師到洛杉磯欸！」 「別造謠生事」。 身為一個握有絕對話語權的世界級資深名廚，Ferran Adrià 輕率且缺乏同理心的發言，令人深感遺憾。
#Intsgram Viewer Reel by @thenomadchef.official - Most people confuse concepts with decoration. I've spent 20+ years in kitchens, Michelin-starred and my own. I learned the hard way: clarity is everyt
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@thenomadchef.official
Most people confuse concepts with decoration. I’ve spent 20+ years in kitchens, Michelin-starred and my own. I learned the hard way: clarity is everything. A concept is a philosophy you live and breathe, not a menu you post. Follow along if you’re ready to rethink hospitality the right way. #NomadChefOfficial #HospitalityPhilosophy #ChefLeverage #ReplaceabilityTrap #ClearThinking
#Intsgram Viewer Reel by @yeschefmarco (verified account) - There is some objective measure of what constitutes a truly elegant and exceptional meal, and as self-aware animals, we are instinctually adept at see
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@yeschefmarco
There is some objective measure of what constitutes a truly elegant and exceptional meal, and as self-aware animals, we are instinctually adept at seeing it and feeling it. There is something wholly authentic, primal, and natural about the act of eating, and almost as important as the plate in front of you is the context in which you consume it, the world that surrounds you, framing your experience while you participate in the most ritualistic of human acts. I've seen it played out a thousand times from behind the pass. At the end of the day, being a chef isn't about stars, award ceremonies, or vinyl plaques you can bolt on the wall. A chef's raison d'être is the brutal act of being of service to and feeding people, feeding people both in physical nourishment and in cerebral, meaningful moments that allow people to glean past reality and into the metaphysical spiritual realm. Being the stewards of the language of flavors, techniques, and taste memory and almost like a composer of a symphony we create new taste memories for the guests sitting in our restaurants. Award systems are often riddled with inequality and corruption. They manufacture “god-status” restaurants with zero metrics for how workers are actually treated. Those same places then receive thousands of applications a of applications a year for the "privilege" of staging or working for free. Critics who've never worked a day in a kitchen hand out scores and shape careers. A lot of it is performative. Much of it is detached from reality. Just as a chef has the responsibility to create exceptional experiences for their guests, the chef also has a larger responsibility to feed their team, to inspire, to lead, to regulate emotions, and to guide them to success in life. When the attainment of success becomes a high-stakes blood sport about existential validation, dishes are no longer expressions of joy, rebellion, or love. Cooking becomes a calculated bid for recognition from faceless and nameless individuals who are not there to enjoy your food, but who only exist to be consumers looking for the next best thing. #chef #jamesbeard #michelinstar #finedining #50bestrestaurants

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