https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”
https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”
https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”