EARTH AND WATER

It’s a next educational project of Wroclaw’s Food Think Tank after “Four elements”, “Between the meadow and the forest” and “Orchard and Fire” inspired by the elements. We already know that 36 people will eat an unusual dinner underground at the end of the project. And what is going to happen in the meantime? USTA supports the project and will report the news.

NOMA: FROM THE BASEMENT TO THE ROOF

Not so long ago I had the pleasure to guide my friends through Noma. I thought that if it went so well, I’ll also give you a virtual tour.

NOMA: A WEEK FOR AN APPETIZER

The first week of work for the new section is passed for A +. Of course, I am the one who evaluates myself, but I must admit, I worked hard and well. I think it paid off well, because I remain at the snacks section!

TOMATO SOUP WITH THE CINNAMON AND THE HOME-MADE HALVA

Today we will show how to turn something simple into something refined. Sounds like an ordinary tomato soup, but with a crumbled slices of a long time taken baked sweet orange, cherry tomatoes and with toast’s pieces of halva fried in butter with a bit of the cinnamon, the dish reaches a whole new level.

POPCORN FOR BREAKFAST

The popcorn is usually associated with the not very healthy snack option eaten in mass amounts in front of the screen.Mickey Rotten has some good news for us. One can transform popcorn into a nourishing vegan porridge. It tastes sensational – we confirm!

MEATBALLS FOR THE BOSS’S DAUTHERS

It was one of the most intense weeks I have experienced here so far. Five days of cooking for almost eighty hungry members of the Noma team.

MILLET WITH CAULIFLOWER, FOREST MUSHROOMS AND CIDER

Because of tomorrow’s Apple and Cider Festival we prepared a special recipe with a touch of cider taste. Due to the rainy weather we also have an abundance of mushrooms in our forest so it is time for a big mushroom picking. And finally, we can make a good use of a very healthy millet which gives a nutty fragrance to a dish when roasted.

CAREFULLY SELECTED

Slow Paczka is a set of Polish products directly from the manufacturer. Prepared with passion, love for nature and attention to quality. Perfect Christmas gift for those who appreciate the true taste of nature, aesthetics and beauty.

BREAD AND HERRING

The embassy of Herring, the Polish bakers, Agata Wajda and Aleksander Baron will visit Israel in order to participate in 2 week lasting Polish Culinary Week.

Try watching

The yoghurt production backstage, the origins of a Japanese broth, a culinary travel all over Taiwan, who is responsible for a success of the champagne and how the foodies life looks like – on the menu of this year’s Kuchnia+ Food Film Fest surely everyone will find something for oneself.

NOMA: Finally we speak about a real cooking!

From now on, it’s time for a full mobilization and concentration, eyes and ears wide opened, and zero, absolutely ZERO mistakes allowed. Otherwise there are two options – either you are rushing out upstairs or you are sacked from a section and you move back to the production department.

HERE WE ARE! USTA FOR THE THIRD TIME

We threw a party for Monika Brodka’s friends. We invited Alicia Rios, a friend of Pedro Almodóvar, to a dinner to talk her (successfully) into creating a special food sculpture inspired with Warsaw.  We explored and drew a picture of culinary side of Stockholm.

A SPECIAL TASK: FEEDING THE COOKS OF NOMA

The time flies so fast,  I already begin the fourth week of my internship. There is no boredom, all the time there appear some new tasks on the horizon. For instance, we have to prepare the meals for the team, that is, for the staff meals. Rene is very particular about that. He treats it as one of the most important of activities. Starting from today that is my task!

A STATE OF UNREST AND POLISH COMPLEXES

I’m slowly getting used to with the fact that I’m doing the internship in Noma. It took me some time because – contrary to appearances – I’m quite shy and not entirely self-confirmed about my abilities. Probably the reason might be our common Polish complexes, the fear we might turn out to be too transparent in comparison with other countries.

NOMA AND THE GIRLS

People say that cooking is a male subject, and that the best chefs are men. Each of the girls working in Noma is simply amazing and doesn’t let others push her around. Apparently we women are weaker, but it turns out we can be pretty tough.

TOM KHA PHAK THONG – A THAI STYLE PUMPKIN

Mickey Rotten already ate the entire corncob supplies and now takes a closer look on a pumpkin. We present you his first recipe with pumpkin playing first fiddle. Thai coconut soup with lemon grass, kaffir lime and with a fresh coriander – pure classic, however in this version the chicken was replaced with the pumpkin. There is no better remedy for a cloudy November day.

CORN PANCAKES WITH THE BASIL SORBET

For the last time Mickey Rotten takes corn under the loop, this time serving it in a form of pancakes with zucchini as a base and with an addition of basil sorbet and coconut milk sauce and galingale. Next week – new ingredient.

NOMA: We pillage the surroundings of NOMA

In Noma the responsible one for foraging is Michael – a wonderful person with an extensive knowledge and with Copenhagen’s topography and surroundings familiarity. It is not a secret that Rene uses self-set plants in his restaurant and as he repeated many times, foraging is like a treasure hunt. I completely agree with him.

TEAM, PLATING, FORAGING… I ACCUSTOM MYSELF!

I am more self-confident, still very calm, I rediscover myself and my possibilities, I become more open-minded. I am already anxious about the return, what next? I have a few ideas, I want to develop and learn. But I don’t plan too much. I simply try to catch every moment.

NATURAL FERMENTATION

Find out what natural wines are and learn about the difference between natural and modern wines during the first seminar in Poland of this kind.