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.

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