Inside the Nordic Food Lab: Michael Bom Frøst on the New Nordic Manifesto, Early Noma Days & Edible Insects
Pot Luck Food Talks: Kitchen Stories From Behind the Pass · Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
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Show Notes
Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It’s not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael’s behind-the-scenes tales bring the lab’s daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.
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