Noma announces 2024 closure to enter food lab field –
Noma, the Copenhagen restaurant that helped define a genre of ultra high-end, locally foraged, and culinary groundbreaking cuisine, has announced that it will close its doors in 2024.
After several announcements over the years that Noma was temporarily closing, opening up pop-up locations in Mexico, Japan, or Australia, becoming a pandemic-era burger joint or otherwise reinventing itself, the renowned restaurant has announced it is shutting down regular service.
For good this time. Once the restaurant closes its doors, Noma will host occasional pop-ups and transform into a full-time food lab, which essentially means the newest player in the world of direct-to-consumer food products (like Wild Rose Vinegar and Smoked Mushroom Garum ) is the world’s most famous restaurant.
A Noma spokesperson has said that they do not consider this a closing of the brand. “To continue being noma, we must change,” reads a statement on the restaurant’s website.
“Winter 2024 will be the last season of Noma as we know it.”
The restaurant is known for fantastical and interestingly named dishes like Moldy Egg Tart and Reindeer Heart Tartare, and garnered three Michelin stars in 2021, as well as winning first-place rankings on the World’s 50 Best Restaurants list.
Opened in 2003 by Claus Meyer and René Redzepi, Noma and its culinary team pioneered a style of cooking that came to be known as New Nordic, relying on local ingredients that often have to be painstakingly foraged and prepared. These labor-intensive processes and the punishing schedules needed to execute them simply cannot coexist with fair, equitable and humane work practices, Redzepi told The New York Times. “It’s unsustainable,” he said. “Financially and emotionally, as an employer and as a human being, it just doesn’t work.”
Noma’s announcement comes just months after the restaurant began paying its interns. In October of 2021, the restaurant announced that for the first time, its interns, known as stagiaires or stages in the industry, would accept pay.
In the world of fine dining, interns are rarely paid, and are routinely asked to maintain grueling work hours in exchange for the invaluable “experience” of working at a top restaurant. Because Noma is arguably the most prestigious kitchen in the world, these interns come from around the globe to learn from the most well-regarded chefs in the industry.
A Noma spokesperson said that after the restaurant’s transformation, the intern program will continue. “The transition into Noma 3.0 has no correlation to our paid internship program (which will continue for the next two years and onwards),” they said.
The practice of paying Noma interns has reportedly added $US50,000 in monthly operating expenses to the restaurant’s budget, according to The New York Times.
While Noma—the restaurant—is closing its doors in 2024, the culinary braintrust will be reincarnated in what Redzepi is calling “Noma 3.0.” The Noma test kitchen will develop new products and dishes to sell on an e-commerce platform and occasionally open up as a pop-up restaurant. It’s certainly not the last we’ll be hearing from Redzepi and his team, as they branch out into new-to-them territory. But as Redzepi wrote in the closing announcement, “Serving guests will still be a part of who we are, but being a restaurant will no longer define us.” Sources: Bon Apetit/ Noma/ NY Times
Te Pūkenga- Facing into the challenge of change –
By Peter Winder
Chief Executive of the New Zealand Institute of Skills and Technology, Te Pūkenga
Biography
Peter Winder was officially appointed Chief Executive of the New Zealand Institute of Skills and Technology, Te Pūkenga, in December 2022 after guiding the network through a reset and realignment as Acting Chief Executive since July of that year. Mr Winder has been involved at a governance level in the tertiary education sector for several years, including the establishment board of Te Pūkenga, and brings a wealth of experience in managing large and complex organisations.
Facing into the challenge of change
As a reader of Hospitality Business, you will know more than most about the challenges the last few years have presented; the hospitality and related service sectors have had a rough time of it. You’ll appreciate the year ahead will come with its own hurdles.
If you’ve heard of Te Pūkenga, you’ll more than likely know that it’s an organization that has also faced – and will face – significant challenges. Like you, we confront these and actively seek the opportunities and innovations needed for us to thrive. And, like you, we do so with those we serve in mind.
In bringing together the vast experience and expertise of the network of polytechnics and industry training organizations, Te Pūkenga is on track to become Aotearoa New Zealand’s premier vocational education provider.
We have already started to leverage the many areas of best practice that sit in parts of the country and make them accessible to every employer, apprentice, workplace trainee and classroom ākonga (learner). Our mahi involves collaborating with the Ringa Hora (Services) Workforce Development Council to ensure that we develop the best outcomes for the learner and their whānau, our communities, the employer and industry.
Add to this the integration and expansion of the world-class online and distance options operating successfully within our network, and the options and opportunities for you are limitless. Leveraging these properly and well will take time and effort, but Te Pūkenga is committed to investing both to get the right outcomes.
We continue to work closely with industry, including those employers who are already engaged with local campuses and our workplace training divisions, and will involve industry and business associations, iwi, communities and all relevant stakeholders.
One of the leaders of this work is someone you may know: Andrew McSweeney, who led our ServiceIQ industry training division for many years, is now in my senior leadership team as Deputy Chief Executive of Learner and Employer Experience and Attraction.
There are already benefits flowing from the creation of a national network and cross-division groups. One example is the availability, should it suit your business, of free confidential counseling for workplace trainees and apprentices anywhere in the city, helping you look after the wellbeing of your people.
Employers are set to reap more during 2023 and beyond. While ākonga is at the center of all that we do, we know that, for on-the-job training especially, the employer and operation of the workplace are key. This is also recognized by the government.
The change in funding for vocational education has redressed the balance to better support in-work training and apprenticeships, resulting in the ability to increase the support for learners and the capability of staff.
What does this mean for you?
· You will see more proven workplace best practices.
· You will start to see more and better employer-focused innovation in on-the-job training, with appropriate and effective integration of workplace, campus and online options and solutions, including the use of micro credentials and just in time training.
· You will have more support as you upskill employees, whether straight from school or seasoned in a role and ready to take their career to the next level in your business; we have the ability to deliver the training needed to support career pathways for people.
· You will discover that the former polytechnic or industry training people – our Te Pūkenga people – that you already rely on to provide help, expertise and advice, will be able to give you access to more options and solutions than ever before. For example, if you want to get training for office staff as well as kitchen staff, you now have a one-stop shop.
That’s just the start.
As noted, there will be challenges to overcome as we work to achieve our shared vision. We know what many of the challenges are. We also know that there will be some that we didn’t see coming.
In every case, we will be looking for the opportunity – for you, your people, and all those with a stake in vocational education in Aotearoa New Zealand.
Lofty as that might sound, it is grounded in doing what is right and best for all businesses and enterprises across the country – in hospitality and every other sector. After all, without strong employers, there is less demand for talented employees, with an obvious impact on vocational education.
In delivering better value for you, Te Pūkenga will succeed.
Ngā mihi nui ki a koutou katoa.
Peter Winder
Tumuaki | Chief Executive
Te Pūkenga – New Zealand Institute of Skills and Technology
House The University Of Sydney Business School
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NZ WelTec student selected for Young Chef Olympiad –
Wellingtonian Michelle Burling-Claridge, a Level 5 Diploma in Hospitality Management student at Whitireia and WelTec (Te Pūkenga), has been selected to represent New Zealand at the IIHM Young Chef Olympiad 2023 on January 29.
Following two years of hosting the International Institute of Hotel Management’s Young Chef Olympiad event online, the global culinary competition is now back to being judged in person in India.
Michelle represents New Zealand in the section of Group E heat to be held in Hyderabad, with competitors from Jordan, Sweden, Namibia, Spain, USA, South Africa, Uzbekistan and Portugal.
Young chefs from over 50 countries will fly to India to compete. Competitors will be judged on several factors: ability to cook with given ingredients within a specified time, creativity of dish and taste, and utilization of pre-selected ingredients.
Michelle, 21, with her WelTec tutor, Frank Prskawetz, will be flying over to whip up a culinary storm.
“This is really a once-in-a-lifetime opportunity as there is only one young chef selected from each of the 50 participating countries,” said Frank.
Michelle, who finished high school at Onslow College before completing WelTec programs in bakery, cookery and hospitality, is both nervous and excited about the challenge.
“It is just awesome news and it doesn’t yet feel quite real to me! I am so excited to go to India as I have only ever traveled to Australia before.
“It will be incredible to meet other upcoming chefs and the competition will be a good test of pressure. But of course so many things can go wrong when you are cooking so I’m a bit nervous about that! Frank, however, has trained me well and taught me great new techniques, so I feel confident,” said Michelle.
Frank Prskawetz, explains that in the initial round students will prepare a vegetarian dish made from a table of ingredients (like a magic box), and a lemon meringue tart for dessert. In the final round, they will make a classic French omelette, a prawn dish from a table of ingredients, and a tarte tart to finish.
“We have been practicing preparing dishes from pre-selected ingredients to help get Michelle used to this format. She is a very well rounded chef, having done both cookery and bakery through WelTec, so I’m sure she will do well,” says Frank.
Michelle is currently working at Hippopotamus restaurant at the QT Hotel Wellington, and hopes the Young Chef Olympiad will be a stepping stone to further work and travel overseas. “I would love to work and travel around the world, and that is what I am hoping to do next.”
Barely open a year, Disney’s $5,000 Star Wars hotel slashes prices
Less than a year after opening to great fanfare, Disney World’s $5,000-a-stay Star Wars hotel is slashing rates in an attempt to increase bookings.
The Galactic Starcruiser, which opened on March 1, 2022, only has 100 rooms, but has consistently struggled to sell out. Disney billed the pricey hotel as an immersive journey where guests became part of the Star Wars story, interacting with costumed actors and being sent on missions. The cheapest two-night stays were initially priced at about $5,000 per couple and closer to $6,000 for a family of four; guests are required to book exactly two nights, as the storyline of the Starcruiser spans two days.
But from the start, many guests felt the experience seemed cheap for the sky-high prices and lofty expectations set by Disney. The Starcruiser is a luxury cruise ship in space, which means guest rooms are tiny and there are no windows to the outside world; some referred to the hotel as a “windowless bunker.” Others felt full-price cocktails in the hotel’s only bar, the lack of a pool and other fitness amenities standard in luxury hotels and blocked views of the dinner show were surprising given the cost.
Now, Disney is slashing rates to drum up more interest. Back in November, the company announced that discounts of up to 30% were being made available to Disney Vacation Club members. DVC, Disney’s timeshare program, regularly gets access to exclusive deals. But 30% off is a fairly rare sight for Disney’s hotel offerings.
Character Gaya performs as the first passengers experience the Galactic Starcruiser.
Allen J. Schaben/Los Angeles Times via Getty ImagThis month, Disney also announced it’s offering its first-ever Galactic Starcruiser discount to non-DVC members. Guests with a reservation for the Starcruiser can get a discount of up to $700 if they also book accommodations before or after at another participating Disney World hotel. The biggest discounts — $350 per night — are for packaging a Starcruiser stay with additional nights at the Beach Club, Grand Floridian or Yacht Club resorts. The offer is valid for stays between February 5 and September 30, although there are some blackout dates.
Considering Disney may have found there’s a limit on how many Star Wars fans can afford to shell out many thousands of dollars for a two-night stay — not to mention the cost of flights, park tickets and incidentals — it’s not clear what will become of the Galactic Starcruiser in the years to come. Fans have long suggested Disney turn the experience into a regular hotel with fewer interactive elements but cheaper rates.
As of Sunday, only Presidents’ Day weekend is fully booked until mid-May.
A First Order loyalist takes control of the ship from captain Riyola Keevan, right center, at the ship’s bridge as the first passengers experience the two-day Walt Disney World Star Wars Galactic Starcruiser.
Allen J. Schaben/Los Angeles Times via Getty Imag
RC Show 2023 returns with Heart & Hustle to Toronto –
Canada’s leading hospitality and foodservice expo returns as the year’s most anticipated foodservice trade event.
RC Show 2023 returns to Toronto’s Energy Center at Exhibition Place, combining the best of the hospitality and food service industry – a dynamic in-person trade show, with conferences, competitions and events.
- The looming recession – From inflation significantly affecting grocery prices to supply chain costs, what can we do to mitigate these challenges?
- Labor issues & mental health – Find solutions to help support staff and the consumer experience.
- What’s Trending? Hear about the hottest new and noteworthy trends shaping how we live in 2023, as well as emerging talent and more.
- circular economy – Learn about upcycling, waste prevention and more and how to minimize their environmental impact and please changing customer desires.
- Tipping – Since the pandemic began, suggested gratuities at restaurants have continued to climb becoming a hot-button issue – what does this mean for your customers.
The show is ready to display its HEART & HUSTLE, a theme that highlights an industry that has been challenged, survived, revived itself, and is now looking ahead to the future.
Over three days, learn how to increase your bottom line, get inspired by local and global thought leaders who are changing the game, learn about the latest innovations and trends, and connect with suppliers and brands who are ready to help you grow your business.
What to expect at RC Show 2023
- World-class panels across multiple stages, immersive workshops, informative panel discussions, and fireside chats with leaders who will explore all topics that matter most to operators including mental health, new revenue generation, debt management, labor shortages and more.
- A newly designed, interactive and fully functional pop-up restaurant that will activate brands, equipment, and technologies offering new experiences while showcasing the latest culinary advancements to help generate revenue.
- The return of RC Show’s signature events including the Opening Night Reception, Breakfast With Champions and Industry Night Out.
New and returning competitions in every sector, including mixology, barista and culinary, such as the world-renowned Bocuse d’Or and the Garland Canada Culinary Competitions that will showcase up-and-coming talent from across Canada, as well as a new pastry chef and pizza competitions.
The RC Show is operated by Restaurants Canada, a national not-for-profit association representing Canada’s diverse and dynamic food service industry. All revenue generated goes back into supporting Canada’s food service and hospitality industry.
WHERE:
www.rcshow.com
Energycare Centre
100 Princes’ Blvd.
Toronto, ON
M6K 3C3
WHEN:
Monday, April 10, 2023 10:00 AM – 5:00 PM EST
Tuesday, April 11, 2023 10:00 AM – 5:00 PM EST
Wednesday, April 12, 2023 10:00 AM – 4:00 PM EST
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Largest food price rise in 32 years –
Food prices were 11.3 percent higher in December 2022 than they were in December 2021, Stats NZ has announced.
This is the biggest annual increase since April 1990, when food prices increased by 11.4 percent.
In December 2022, the annual increase was due to rises across all the broad food categories Stats NZ measures.
Compared with December 2021:
*grocery food prices increased by 11 percent
*fruit and vegetable prices increased by 23%.
*restaurant meals and ready-to-eat food increased by 7.8 percent
*meat, poultry, and fish prices increased by 11 percent
*non-alcoholic beverage prices increased by 7.3 percent.
Grocery food was the largest contributor to this movement.
“Increasing prices for cheddar cheese, barn or cage-raised eggs, and potato chips were the largest drivers within grocery food,” consumer prices manager, James Mitchell said.
The second-largest contributor to the annual movement was fruit and vegetables. Items within this group that influenced this most were kiwifruit, potatoes, and tomatoes.