CLEAN : At Noma, fine dining also invents its afterlife

The speaker reflects on their return to the kitchen after a long break, expressing nervousness and excitement. They discuss changes in their menu and business operations due to the pandemic, noting a shift towards serving local guests and a slower reservation pace. The speaker shares creative solutions implemented during winter, such as a barbecue menu, and expresses skepticism about a potential ecological revolution. Overall, the transcript highlights personal growth, business adaptation, and future outlook in the culinary field.

What emotion does the speaker primarily express about returning to the kitchen after a long absence?

• Indifference

• Excitement

• Disappointment

• Fear

How does the speaker describe the current approach to their menu compared to before?

• Less creative

• More fluid and effortless

• Less organized

• More complicated

What change in guest reservations does the speaker note post-pandemic?

• There are no reservations

• Reservations take longer to fill

• Reservations are only for international guests

• Reservations are sold out faster

What type of menu did the speaker create during the winter?

• A barbecue menu

• A dessert menu

• A seafood menu

• A vegan menu

What is the speaker's outlook on a potential ecological revolution?

• They are skeptical it will occur

• They believe it is inevitable

• They are hopeful it will happen

• They are actively working towards it