René Redzepi, the all-the-rage chef of Noma in Copenhagen was featured this week in the New York Times. "Mr. Redzepi, who is originally from Copenhagen, previously cooked at El Bulli. What that famously experimental restaurant taught him, he said, was that rules could be tossed out the window. 'I didn't come back to Denmark thinking: I'm going to put a gel of a gel of a gel on my monkfish liver while I whip my guests with burning rosemary,' he said. 'I just came back with a sense of freedom.'"
Love this guy.