<\/p>\n
“Financially and emotionally, as an employer and as a human being, it just doesn’t work,” Redzepi told The New York Times<\/i>on this occasion he has announced his decision to close Noma in the last months of 2024. Among the elements that have forced him to make this decision are related to the current model of haute cuisine, a scenario that he himself describes as “unsustainable”. <\/p>\n
“We have to completely rethink the industry. This is simply too difficult and we have to work in a different way,” he told the US media, rekindling the powerful discussion about how profitable this business model is.<\/p>\n
\nFinancially and emotionally, as an employer and as a human being, it just doesn’t work out.\n <\/p><\/blockquote><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
The exhausting workdays and the complication of solving the nearly 100 employees that are part of its workforce without raising the prices of its tasting menu (for which it is currently charged, it costs 470 euros without drinks, 9,666 Mexican pesos). In addition to this, they are among the reasons why the Danish chef will turn the key in Noma by 2024, although this will be partially, since Redzepi plans to reopen Noma 3.0 in 2025, once it has been converted into a restaurant in a laboratory who will develop new dishes and products for his online company that goes by the name, Noma Projects. <\/p>\n
“In this new phase we will continue to travel and find new ways to share our work. If we have to go elsewhere to continue learning, we will open a pop-up noma. And when we have accumulated enough news, we will return to Copenhagen to reopen for a season” , Redzepi has said about the future of the restaurant through an official statement.<\/p>\n
“Instead, we will spend much of our time exploring new projects and developing many more ideas and products. Our goal is to create an enduring organization dedicated to innovative work in food, but also to redefine the foundation of a restaurant team, a place where You can learn, you can take risks and you can grow…”, Redzepi explains in his letter about Noma.<\/p>\n
Although it is not the first time that Redzepi has announced that he would close Noma. For 2017, the most successful chef in Denmark lowered the blind to reopen in 2018 with a new location located on the outskirts of the Danish capital, in the town of Christiania. <\/p>\n
Although it contrasts with the moment expressed by the Danish chef with that closure and reopening, perhaps with the aim of repeating to proclaim itself as the best restaurant in the world, or, alternatively, achieving its third Michelin star, which it achieved in 2021. For this occasion it might seem that being resigned is the same format with which it established itself as an international benchmark.<\/p>\n<\/p><\/div>\n