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. (more…)

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. (more…)

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. (more…)

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. (more…)

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! (more…)

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. (more…)

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! (more…)

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. (more…)

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. (more…)

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. (more…)

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. (more…)

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! (more…)