Curiosity as a sustainable driver
Curiosity continues to be a hallmark of one of the world’s most celebrated restaurants, which in recent years has devoted more time to the work-life balance and overall well-being of its staff. Training and development are central parts of the kitchen at Noma, while the working week now consists of four days. Noma’s time as a three-month pop-up in Kyoto opened the team’s eyes to green rice and soybeans, and other exotic elements continue to make their way into an otherwise locally sourced menu. It’s the season that best defines the quality of an ingredient, and Noma’s final seasons, before closing their restaurant operations permanently, reflects three themes: vegetable, forest, and ocean.
Photo: Ditte Isager
• Four working days a week, allowing more time off for staff
• All staff are offered management coaching
• An atmosphere of education and experimentation
• A conscious respect for surrounding nature