Noma And The Future Of Fine Dining With Julia Moskin Of The New York Times
Radio Cherry Bombe
00:00
The Stégier Program at Noma
The Stégier program was part of Noma from the very beginning and at first it was all Danish I think teenage boys mostly because you can start your culinary education in Denmark when you're still in high school. The ritual of being young and working 18 hours a day was not only a hazing element of the restaurant business but really also that very intensive head down there's absolutely nothing else that you're thinking about. A lot of people learned an enormous amount during their Stages at Noma especially when this style of cooking was still newyou really had to go there to see what he was doing. As a Stagier you report to a chef de Bartie which is the most
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