I walked through Nomas doors on February 14th. I was nervous, excited, anxious...my expectations were through the roof. I was extremely curious to see what is it that makes a restaurant the best in the world. I felt extremely lucky and grateful for being there since day 1.
The establishment is truly beautiful. It is not like any restaurant I've ever seen. The architecture is mesmerising and truly original.
I think the best way of explaining my time here would be to walk you through a day at Noma.
Service kitchen prep is more precise and consists of smaller tasks that require more attention and precision. examples of these would include: prepping of seafood, smoking, sauces, grilling, etc.
As part of the internship programme, you're moved around the kitchen every 2 weeks and get to see all the different sections and dishes. according to your capabilities, motivation and self determination, you will be moved more or less often. You really have to show that you want to learn and that you're determined, if not....theres always cod mousse that needs to be passed :).
Noma is doing seafood season right now.meaning that every single thing on the menu revolves around the sea. Even the salt that they use to season is made in-house using kelp! Its delicious!!
Heres an example of one of the dishes that I have been working on recently: oyster eclair.
Breakfast is served at 11, lunch at 3. Service begins at 5. And the clock moves extremely quick.