René Redzepi and Lars Williams on Deliciousness

René Redzepi and Lars Williams of Noma and Nordic Food Lab finally made it to UCLA! We had quite an adventure leading up to their lecture, which involved mole crabs, sand fleas, live crickets, lost luggage, liquid-nitrogen-seaweed ice cream, and much more. René Redzepi spoke about the pursuit of ‘deliciousness’: "It's not about creating dishes, but understanding deliciousness...to provide knowledge and scientific concepts for chefs." René's ideology was born when he had a eureka-moment while grating and preparing horseradish. "Some days the horseradish was sweet, some days it was acidic, some days, spicy to the point where I had to walk away. Sometimes the shape was short, sometimes long. How is it that we'd be able to create a consistent menu, with such variable changes week by week, season by season?” He voiced what he thought was the answer. “A chef's intuition, combined with scientific know-how.” Hence, the birth of ...