From his new restaurant Ilis in Greenpoint, Brooklyn in New York City, Michelin-starred Danish chef MADS REFSLUND talks about the central role of the root cellar and the rethinking of the front of house and back of house model where the chefs are also the ones talking with diners about the food. Mads, a co-founder of Copenhagen's world renowned Noma, additionally shares memories about his start in New York and the influence of his parents and his grandparents in paving his path with food.Mads selects a work by Poul Anker Bech from the SMK collection.https://open.smk.dk/en/artwork/image/KMS8283(Photographer: Evan Sung)----------We invite you to subscribe to Danish Originals for weekly episodes. You can also find us at:website: https://danishoriginals.com/email: [email protected] we invite you to donate to the American Friends of Statens Museum for Kunst and become a patron: https://donorbox.org/american-friends-of-statens-museum-for-kunst

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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