Stephanie Brageau

But then at the end, he says... For me, I'm going into planning the next phase.

So there's a lot of, you know, curiosity and confusion as to what that next phase also means.

You know, there are a lot of chefs that I've spoken to who, you know, of course condemn this, but they feel torn because they knew him personally, or maybe they've worked with Noma.

They've traveled to Copenhagen in the last few years.

One chef told me that, you know, he's trying to square what he saw in the kitchen there, which he felt was a very welcoming and nurturing atmosphere with, of course, these allegations of, you know, apparently what

The kitchen culture there was like, you know, years ago.

So and then, of course, there are chefs who are outright, you know, outcry and saying this is never acceptable.

We should never have, you know, put any chef on a pedestal.

But it is bigger than just Rene Redzepi as well.

This is not just Redzepi and Noma.

This is addressing an entire kitchen culture that for years has been, you know, rife with stress and high tempers.

cramped situations, and sometimes it can become a powder keg.

But there are a number of voices who have, you know, tried to change that culture over the last few years, especially as conversations like this have been coming to light.

You very much cannot.

So...

I know.

It's really heartbreaking, but it's... I guess I'll have to keep my $1,500.

I know.

Put it into anything else at this point.

I, you know... I spoke with Pablo Soto, the head chef of Noma, and he said they're fully booked up for the 16-week runs.