Noma Chef Ren Redzepi & Matt Goulding on Omnivore and Anthony Bourdain

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  • On Omnivore’s Gorgeous Cinematography & Style
  • Food of the World
  • René Redzepi on Going From Chef to TV Producer
  • On the Most Painful Experience of Shooting Omnivore

As someone who has had the privilege of working with culinary legends like Anthony Bourdain and René Redzepi, I can’t help but be in awe of their impact on the modern culinary world. Their fearless approach to exploring food, culture, and social issues has left an indelible mark on how we perceive and appreciate the art of cooking.

René Redzepi, a leading figure in contemporary gastronomy, has revolutionized the use of natural, foraged ingredients through his three-Michelin star restaurant Noma. Now, Redzepi is expanding this fascination with the relationship between food and the environment to a prominent streaming platform. In collaboration with experienced culinary TV producer Matt Goulding, Redzepi has co-created “Omnivore,” a compelling seven-part docuseries. This series invites viewers on a global journey through captivating cinematography as Redzepi shares the stories of the individuals responsible for growing, transporting, selling, cooking, and sharing their connection to seven widely consumed ingredients.

In a pre-release interview on July 19, we had the privilege of speaking with René Redzepi and Matt Goulding about their new project, “Omnivore.” Throughout our conversation, Redzepi shared his apprehensions about transitioning from chef to producer. They also explained why they chose the seven featured ingredients and spoke highly of the documentary’s captivating cinematography. For those less formally acquainted with Redzepi, he recently appeared in Netflix’s The Bear, which he commends. Additionally, Matt Goulding reflected on his late collaborator, Anthony Bourdain, and the profound impact he left on their industry.

On Omnivore’s Gorgeous Cinematography & Style

In MovieWeb’s opinion, the documentary is visually stunning. Unlike many food shows and travel documentaries that opt for a muted, natural color scheme to emphasize the food, this production chose an artistic approach with vibrant and stylized visuals. What led to this unique creative choice?

Matt Goulding: You know, I think from the beginning, one of the big pieces of inspiration for us was Planet Earth, and some of the great, ambitious, big-scoped nature documentaries that had the ability to capture the wonder of the world through animals — in the case of nature documentaries. In our case, it’s through ingredients. But we felt like it’s two sides of the same coin. And so that was at least one of our big sources of inspiration.

“For each episode, we collaborated with our directors to establish its unique character instead of adhering to a rigid format. Consequently, we aimed for the content and storytelling to correspond with the distinct forms of each installment.”

Matt Goulding proposed making the “Chili” episode lively and filled with action, full of sweat and adventure. In contrast, for “Pigs,” he suggested a more leisurely approach, setting it in a Spanish village to establish an intimate connection with the pigs that are essential to our being. Our intention was to give each episode its unique feel, pace, and beat, yet they all underscore the significant role of food in every aspect of our lives. Food is not just what we eat; it’s fundamental to who we are.

Food of the World

In every episode, we explore a distinct ingredient. For this season, we delve into salt, rice, bananas, pigs, chili, coffee, tuna, and corn. The reason behind choosing these elements? Were there alternatives under consideration during the brainstorming phase that didn’t make the final cut?

Matt Goulding: Approximately 100s. We eliminated around a hundred, without a doubt. René and I, along with numerous other project collaborators, spent countless months deliberating. There’s quite a few of us. It’s fascinating to envision the backstories of each ingredient we chose to exclude. However, our aim was to achieve a balance, featuring a select number of societal cornerstones. In this instance, rice and corn were our picks.

When you include wheat and potatoes in a dish, it may become monotonous in flavor and theme. To add excitement and uniqueness, consider incorporating unexpected ingredients like chili or coffee. These ingredients aren’t necessary for survival but enhance our enjoyment of life. Furthermore, we aimed to explore diverse geographic areas, traveling to 16 countries and five continents, to gain various perspectives and emphasize that food connects us in unforeseen ways across the vastness of Earth.

René Redzepi on Going From Chef to TV Producer

Rene, after spending many years in the fast-paced world of professional kitchens, you’re used to dealing with pressure. Yet, did you find it anxiety-inducing at all to shift your role from being featured in food documentaries and programs to becoming their co-creator?

René Redzepi: Yes, indeed. The most anxiety-inducing period for us currently is this one. We’ve invested around four years of our time and energy into this project, with countless late-night texts and calls, early morning wake-ups, travels, experiments, research, and even facing challenges like canceled visas and COVID-19. It’s quite a departure from managing a kitchen. Now, it’s finally being unveiled to the public.

When you first began working on the show, you believed that audiences would have it in their hands within around four months due to your newness to TV production. Since then, what has undergone the most transformation in the docuseries since its original concept?

René Redzepi: I believe in us more now. Initially, I had doubts and wasn’t sure if Matt shared my concerns when making decisions or expressing disagreements. I felt like an apprentice, disregarding my food expertise at times. Working with a film crew can be challenging since they may not fully understand the nuances of food. Building that confidence came gradually as we navigated through production processes, learned to communicate effectively with directors, and gained a deeper understanding of post-production. Matt handled these aspects more frequently, but I also contributed. Our confidence level rose over time.

René Redzepi: Near the end of our editing phase, making adjustments proved invaluable. We fine-tuned details such as word choices and tone. Originally scheduled two years ago, this project now required my immediate input: ‘Could you please revisit the editing room and alter this section?’ The sense of trust I felt during those requests was exhilarating.

Matt Goulding: I think, the big question in my mind was the storytelling mechanics. Like, we had this vision in our heads, and, of course, making television or making film, you’re always trying to get some percentage close to the vision you have in your head. It’s never gonna be 100%. Right? Is it gonna be 80? Is it gonna be 60? Is it gonna be 72? But in our case, we didn’t have a host, and we didn’t have talking heads. And so we were already kinda trying to tell a story in a nontraditional way, especially within the food space.

How will this methodology ensure we convey the most compelling story while keeping viewers engaged, cinematic, immersive, and entertained? Our goal is to leave a lasting impact with meaning, but also provide enjoyment. After witnessing the progression of episodes, confidence grows as we feel the puzzle pieces fitting perfectly.

On Anthony Bourdain’s Cultural Legacy

Matt, with your experience in producing culinary shows, it’s clear that you’ve had the privilege of collaborating with the legendary Anthony Bourdain. And, René, your involvement was instrumental in leading him to Denmark several years ago. Could the two of you please share some insights on how Anthony’s influence and legacy have shaped the contemporary culinary scene?

René Redzepi: Oh, yeah. Most definitely. You can feel that in Omnivore.

Matt Goulding: Anthony Bourdain’s influence was instrumental in our ability to create Omnivore. His perspective on food being more than just sustenance resonates with us, a belief we share and express through the series. He brought food into the spotlight of politics, culture, and social issues, emphasizing its significance in ways that continue to inspire us.

When René invited me to create TV together, we pondered, “What’s our next adventure in storytelling? Where can we challenge the norms?” I often wonder what Uncle Tony would make of Omnivore. He never focused on audience desires but instead asked, “What do I want to express?” By keeping his wisdom close, we can continue to push boundaries and honor his mastery of this craft.

On the Most Painful Experience of Shooting Omnivore

Let’s discuss the Bhut Jolokia Copenhagen from the chili episode now. René, please share your experience of tasting it in a few words. And Matt, have you ever tried this exceptionally hot chili?

Matt Goulding: [No]. He led the charge.

René Redzepi: Have you ever experienced an unexpected loss of reason for just a moment? This happens to you if you’ve tasted an extremely hot pepper. You’re only familiar with this sensation if you’ve encountered one. The heat takes over, leaving you powerless and disoriented. Panic sets in as you believe the intense burning will never subside. But the pepper continues to scorch, spreading its fiery tendrils. When your entire team is going through it together, it’s an entirely different experience. And after observing our guests endure the same ordeal, I must admit, there’s a thrill to it.

So is
Omnivore
, which is now streaming on Apple TV+ here.

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2024-07-23 19:32