CLEAN : At Noma, fine dining also invents its afterlife

The speaker reflects on their return to the kitchen after a long break, expressing nervousness and excitement. They discuss changes in their menu and business operations due to the pandemic, noting a shift towards serving local guests and a slower reservation pace. The speaker shares creative solutions implemented during winter, such as a barbecue menu, and expresses skepticism about a potential ecological revolution. Overall, the transcript highlights personal growth, business adaptation, and future outlook in the culinary field.

What does the speaker mean by saying things are more fluid this time around?

What does the speaker think about the possibility of an ecological revolution?