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Redzepi opened Noma in 2003 and already earned its first Michelin star by 2005.
It also became another example of the toxic labor practices and workplace culture of certain high-end restaurants.
Furthermore, workers came forward about unreasonably long working days and sometimes working for free.
Redzepi cites the unsustainable cost of paying 100 workers fairly as a reason for closing.
We have to completely rethink the industry, he tells theTimes.
This is simply too hard, and we have to work in a different way.
So far, these include bottles of Foragers Vinaigrette, wild-rose vinegar, and smoked-mushroom garum.
There is a silver lining, though.
The most annoying food bro you know will never,everget into Noma.
