René Redzepi releases second book A Work in Progress

Innovative chef René Redzepi has today released his second book, A Work in Progress, giving readers an insight into the workings of his world-renowned Copenhagen restaurant Noma.

As well as featuring over 100 recipes and 200 photos, this new book trilogy also includes a 60,000 word journal written by René himself detailing the successes, trials and tribulations he faces in maintaining his Michelin-starred restaurant.

The release of the book coincides with Noma’s tenth anniversary, a point at which René had said he would re-evaluate the position of the restaurant. He revealed to The Staff Canteen that he now plans to carry out a similar process every five years. 

Speaking exclusively to The Staff Canteen about the book launch, René said: “I needed to do something to get into that rhythm again and get out of that funk, you might say, that I was in. The idea was to use the journal to help people to understand more about creativity and also use it as a kind of gateway to the recipe book.”

René does not hold back in his journal giving some brutal honesty such on topics such as the 50 Best List, the idea of “creativity as trash”, and also still running the restaurant whilst coping with the birth of his second child and his wife’s pneumonia.

Recalling how he became dedicated to writing a journal for an entire year, René said: “It was a very painful experience to write it because first of all, coming home at night and thinking like that instead of just drinking the obligatory beer and then crashing on the sofa, it just took so much discipline.”

The 35-year-old Dane’s second book follows the 2010 publication NOMA: Time and Place in Nordic Cuisine. A Work in Progress is available now in hardback, priced at £39.95.  

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Read our extended interview with René Redzepi here