Noma

Apple TV+ has announced the premiere date of the highly anticipated new documentary series “Omnivore” and provided a first look at the series, which is set to debut globally on July 19, 2024. Created and narrated by René Redzepi, the esteemed chef and co-owner of world-renowned restaurant Noma, “Omnivore” takes viewers on an immersive journey into the world of food, exploring the profound beauty and intricate complexities of the human experience through the lens of the key ingredients that connect us all. "Omnivore is a decade-long dream finally brought to life" Redzepi told Stacey Leasca, "and I couldn't be prouder of this extraordinary team. This show is a testament to what makes food truly remarkable—the ingredients, the people, the stories, the sheer magic of cooking. Omnivore isn't just a food show; it's a journey into the soul of food culture and its vibrant community. Through the lens of eight unique ingredients, we traverse our delicious planet and meet the diverse people who inhabit it. We've trekked across five continents, unearthing countless stories along the way. This journey has reinforced one undeniable truth: food is everything. You can tell any story worth telling through what we cook and how we eat. Because food is never just food; it's a window into our lives, our history, and our world." The series takes viewers to destinations around the world, including Denmark, Serbia, Thailand, Spain, Japan, Djibouti, Peru, South Korea, France, Colombia, India, Bali, Rwanda and Mexico, as well as locations throughout the United States. “Omnivore” is produced for Apple TV+ by FIFTH SEASON and Film 45 with executive producers Redzepi, Matt Goulding, Chris Rice, Ben Liebmann, Michael Antinoro, Max Wagner, Collin Orcutt and Mateo Willis. Cary Joji Fukunaga developed “Omnivore” for television.

Dear friends, we are on the search for a new colleague to join our garden and greenhouse team as Head Gardener. Plants play a crucial role in our dishes and in our creative decorations. Our new Head Gardener will not only care for our beautiful garden and greenhouses, but also work closely with noma’s kitchen team and interior designer. We have quite the diverse care and production of both edible and ornamental plants, annuals, and perennials, and as such, experience in various areas of gardening is welcome. Skills and knowledge about propagation, soil health, production, perennial gardens, and biological control are beneficial. Having prior experience in the restaurant industry or working on small farms can also be advantageous. We are looking for someone who is passionate, creative, self-motivated, and highly organized. Equally important, you will have strong communication and interpersonal skills in leading our gardening team and collaborating with the many stakeholders in our community (i.e. test kitchen, chefs, waiters, farmers, and suppliers). Read more and apply for the position here: https://noma.dk/careers/

We are so excited to return to Kyoto for another residency this autumn.

Kyoto is calling.   This fall, noma will return to the city where we staged a residency that ranks among the most fulfilling and creatively electric periods in our team’s history. From October 8th to December 18th 2024, we will once again return to Ace Hotel Kyoto for a ten-week pop-up.    Reservations for Noma Kyoto 2024 will be released via our newsletter only on May 14th. Sign up before May 7th to receive information on how to book a table at Noma Kyoto. Additionally, accommodation packages with reservations will be available with our friends at acehotel.com/noma.   When we return to Copenhagen in the spring of 2025, we will open for Ocean Season, the last of the three-season yearly format we have followed since 2018. We’re beginning a new chapter for our restaurant—a time for us to take even bolder creative leaps, share even more widely, and follow our curiosity wherever it may lead us.     We cannot wait to share more with you. https://noma.dk/kyoto/

We are looking for an Assistant Restaurant Manager! Will you be part of the noma leadership team as we move into the future? Here at noma we work with a very big group of people – international, vibrant, and curious. Our service kitchen is built to be the heart of our restaurant and as a team we flow through the restaurant, a union of chefs and servers that come together and create the most wonderful dining experiences for our guests.  To keep on our toes, we organize weekly sessions with the waiters to learn more about all aspects of the place: from field trips like a sake brewery visit to in house training on teamwork, to sessions with knife makers, architects, and hunters - you name it!  As an Assistant Restaurant Manager, you will be part of our management team, helping all team members to be the best they can be and leading by example. At the same time, you make sure everything runs smoothly, both on and off the floor. We need you to be charismatic, positive, unpretentious, and confident, and able to represent the restaurant wherever you go. The job comes with a four-day work week (Saturday Sunday Monday off!), private health care, pension, and a cute puppy walking through our hallways.  As of now, we are currently planning more travel and future pop-ups (we just cannot help ourselves; adventure is in our DNA...) as well as many other projects yet to be announced that would involve service and creative leadership. We would love to find someone who feels just as excited as we are about what is to come. We can promise you that it is going to be fun, you’ll learn a lot, and you will be part of what we consider to be one of the best teams on the planet.  So - how about joining us on our journey as we explore the world?
 Click the link below to apply; kindly note that we only accept applications via our job portal. https://noma.dk/careers/

Announcing Vegetable Season 2024: ⁠ ⁠ From June 18th to September 6th, noma will open for Vegetable Season. Reservations will be released via our newsletter on Monday, January 29th, at 3 PM CET (local Copenhagen time). ⁠ We look forward to welcoming you this summer and are excited to share what we’ve been working on, as we embark on noma’s next chapter. Sign up to our mailing list (via link below) by January 25th to access reservations when they are released. ⁠ https://lnkd.in/dquzCfU3

We're excited to announce that our Noma in Kyoto journal is now available for purchase! This in-depth journal tells the story of when noma relocated to Kyoto at the height of Sakura season. With our entire team of 103 extraordinarily curious individuals, we embarked on a completely new adventure to the mythical city of Kyoto. Noma in Kyoto offers readers—from food enthusiasts to anyone curious about Japan—insight into noma's travels and learnings, and a guide to the remarkable city we got to call home for an entire spring. It's a loving glimpse into our experience, the dishes we created, the people we met and the journeys we undertook. https://lnkd.in/dN-RAntZ

Twenty years! Starting with a team of just under ten people, to this incredible group! Today, we surprised René on the 20th anniversary of noma. “Not to sound like a broken record, but it’s really all about the people. This is a place where a person can not only do something special, but become something special.” We want to send our most heartfelt thanks to every single one of you; friends, guests and team, who has walked through these doors and been part of our journey to date. We're just getting started.

We couldn’t be more excited to announce the latest product from Noma Projects: Corn Yuzu Hot Sauce. Created in noma’s test kitchen as part of a challenge to the five-person team. Each member was tasked to develop two unique and creative hot sauces over two days. Out of several strong contenders of varying viscosities, heat levels and compositions, this recipe for Corn Yuzu Hot Sauce was the favorite. To date, noma has yet to use it in a menu at the restaurant, so this is our first product to come straight out of the test kitchen. Already a staff favorite, this blend of roasted habanero, sweet corn, and Japanese citrus is milled together into a bright and textured hot sauce is delicious on just about everything! Explore Corn Yuzu Hot Sauce and more here: https://nomaprojects.com/

We are beyond excited to announce Noma In Kyoto, a limited edition magazine. Noma in Kyoto tells the stories of our time in Japan told through the eyes of the noma team members and friends. Three years of research to create a three-month pop-up, Noma in Kyoto is the detailed and exhaustive guide to everything our team saw, learned, loved, and accomplished. The results of our adventures are the beating heart of this magazine, and the foundation for this guide to Kyoto and beyond.   Before the kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle of Japanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor, collectively driven by our hunger for discovery. And always, we ate and ate and ate.   At a minimum, these pages will help you find deliciousness when you visit. But the greater hope is that they will inspire a few readers who are new to the subject to build a sustained relationship with Japan.   Let us be your guide.   Preorder your copy today! https://lnkd.in/ekpgN6KW