Stephanie Brageau

Earlier this month, there was a

years-long report from the New York Times from reporter Julia Moskin, who had spoken to, over the course of years, 35 former NOMA staff.

And at this point, those are some of the most raw and visceral and detailed allegations of abuse that we've ever heard coming out of NOMA.

So all of this sort of escalated, and Jason Ignacio-White, the former fermentation lead who was posting to Instagram, decided to stage protests...

He's joined up with a worker advocacy nonprofit, and they have been out there pretty much every day of this pop-up.

So Rene Redzepi specifically, he's being accused of a lot of things ranging from physical abuse to psychological torment.

In the New York Times article, he is reported to have marched his workers outside into the cold and punched them in the ribs.

At one point, someone said that he crouched under a table in the kitchen and was jabbing staff in the legs with a barbecue fork when diners wouldn't be able to see it.

He was threatening deportation at one point, alleged body shaming, just general psychological torment.

Beneath the glamour and stars, workers being pushed beyond their limits, workers being punched and choked, workers being humiliated, and dreams being broken.

And I should say that these allegations in the New York Times article are called from reports from, you know, 2009 to 2017.

So that is also another layer of this is that a lot of these allegations stem from years ago.

And, you know, there are a number of NOMA apologists and sympathizers who say, well, this happened years ago and they've since changed their ways.

Rene Redzepi himself has been open about his anger issues.

He wrote an essay about it for a food magazine called Lucky Peach in 2015.

But there was also, you know, a 2008 documentary called...

called Noma at Boiling Point, that really discusses his anger in the kitchen.

It shows him berating his staff.

You know, these are things that have been discussed.

And I think right now there's a big question of reforming the restaurant industry and can a person change?