handshakes, secret whispers between strangely dressed Masons. I walk past a man, a huge stack of books, people busy scurrying around, checking lightning, drapes and point of sale promotion scrolls that hang and decorate. As I walk past the books I notice that someone, who looks very ordinary is simply signing the books, it takes a second glance and cross reference check to the point of sale, to confirm, that it is indeed René, at this point, it's panic, there is currently the most famous Chef in the world, a Chef whose restaurant is now visited by likes of Adriá and Blumenthal, who can no longer claim the crowning glory of the best in the world, and he's looking straight at me.
Gulp! I walk across introduce myself congratulate him on his success and how much I'm looking forward to watching the presentation later that evening. Like with so many Chefs that I've met recently I can't help be overwhelmed how down to earth, and simply very ordinary he is, I use the term ordinary in what I hope is a positive way, and highlights a complete absence of ego. I spend the next two hours with AlexW and Chefben, along with a selection of Alex's team, who are beavering away preparing canapés on trellised tables in the centre of large ornate room for the Danish embassy guests attending the demonstration that evening. It's not long and Renè walks in to the room, he introduce himself to us all, one by one and also members of his team, that have travelled with him to demonstrate at the evening show case event.
He talks freely and openly, and is really the perfect gentleman, his English is embarrassingly good, we are just so lazy here in the UK, but that's another debate. Renè takes up a chair, opens his laptop and begins to type; I can't help but wonder what value there would be on the information contained on that hard drive. Ah, not to steal it I hasten to add, Chefs. Just before the main event, I collect the six books which are presented in a green hessian style Phaidon dual handled bag, and quickly look for my seat, the room is full of high profile Chefs, bloggers, critics restaurateurs - all here to hear the man from the "Whale Blubber" restaurant speak. He's come to talk about food he says, and what that means, he wants to understand the concept, and the journey that not only he has been on but also his team. He introduces his team on the stage, Torsten, Ben and Ali, who's a regular and has dined at Noma nine times in under a year.
The evening begins with beautifully shot video, that takes us through the core elements of what Renè his team and the Noma/Nordic food concept is about, the harmony, with nature, it's all about the food. Next up a course by course demonstration, that details typical dishes that are, or have featured on the Noma menu, we understand the concept and journey behind "Shitty potatoes" or two year old carrots that on the outside are leather but inside Rene describes them, as better than any meat he's tasted, there is even beets that have been left on the fire for, well, far too long, really.
It is difficult not to be inspired by this man, a man that has clearly had a vision, and also shown great bravery, in pursuing and delivering his beliefs, he stuck to his guns, he's put everything he had on red, and as the ball has span and span and bounced into the black? For René and the team, it has for the moment landed on red. He's now the man in high demand, he's the face on every food based publication, website and blog, with this success, comes added pressure, it brings the "Tick in box" diners that now all want a table at the "World's Best Restaurant".
From what I've seen it is very different, and I can see that this will not be received with glowing reviews by all, cries of "The Emperor's new clothes", are, explains René, sometimes a theme in letters received at the restaurant.
What next for Noma? where does it go? They continue to look for new ideas; inspiration, they have a research and development chef, they receive on average eight CV's a day to work at Noma. René is a little less than forth-coming on how long the concept can further go, in terms of a timescale. They plan to review where they are after ten years. I can't see a Noma template that operates around the world in various countries, as other high profile chefs have achieved. Noma is a one off that is so in tune with its location it's people and nature, it being anywhere other than its current location.
So after the presentation, we are invited to ask questions, before the book signing, where at precisely this point in the evening I notice that my very heavy six books are machine cellophane wrapped, gripped vice-like around the book, like that CD that you can't wait to open and spend ten minutes trying to open. Quickly a queue is forming and it starts to twist and turn out of the room, it is at this point, I wonder why having spent almost two hours with Renè I didn't have the hindsight to get the books signed and avoid the queue and make the pub, like so many of many fellow forum members!?
But in the name of determination queue I do, and as I approach the front of the queue I can see why this process is a long one, everyone wants their photo taken, and Renè seems genuinely happy to oblige.
Six books are placed with care on the table "To the Staff Canteen" from Renè Redezepi "The Staff Canteen, I've read that." I'm sure that is just politeness on his part!
