Being named "best in the world" is an exhilarating achievement. But the challenge is dealing with that fame – both physically, mentally, emotionally and creatively.
Rene Redzepi's two Michelin star Copenhagen restaurant Noma was named the world's best restaurant three years running and now sits at number two on the San Pellegrino-sponsored list.
The accolades and his approach to foraged and indigenous ingredients have made him a world culinary leader. But the success has also come at a price. In his journal, part of his much-anticipated second book Rene Redzepi: A Work in Progress, Redzepi explores the themes of success, grappling with the pressure of creating new and interesting dishes, leading a growing team, dealing with journalists and the trappings of fame, and coping with the temperamental and often soul-destroying effects of the long Nordic winter, when fresh produce is at a minimum and the kitchen is forced to find more new ways of working with the same ingredients.
Redzepi is in town for Good Food Month, holding events in both Sydney and Melbourne, including Sunday night's Great Australian Dinner. He was online for an hour over lunch to answer reader questions (below).