{"id":3908,"date":"2013-10-17T12:35:23","date_gmt":"2013-10-17T10:35:23","guid":{"rendered":"https:\/\/www.horecatrends.com\/a-work-in-progress-by-rene-redzepi\/"},"modified":"2013-10-17T12:35:23","modified_gmt":"2013-10-17T10:35:23","slug":"a-work-in-progress-by-rene-redzepi","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/a-work-in-progress-by-rene-redzepi\/","title":{"rendered":"A work in Progress by Rene Redzepi"},"content":{"rendered":"

During the opening of the Restaurant week Leiden on November 7, top chef Ren\u00e9 Redzepi will present his new book ‘A work in Progress<\/a>‘. Ren\u00e9 Redzepi wrote down all the occurrences of his restaurant NOMA which resulted in the book ‘A work in Progress’: Notes of Food, Cooking and Creativity. The book consists of three parts: a diary, a recipe book and a photo book. The book contains never before seen photos taken by Ren\u00e9 Redzepi and his team. It will give readers a peek behind the scenes of the restaurant. During the meeting on November 7, various restaurants in Leiden will serve culinary delights and guests will receive a copy of the new book. You can be present for \u20ac 100,=, this includes a signed copy of the book. Check the website of Leidslekkers<\/a> for the program.<\/p>\n","protected":false},"excerpt":{"rendered":"

During the opening of the Restaurant week Leiden on November 7, top chef Ren\u00e9 Redzepi will present his new book ‘A work in Progress‘. Ren\u00e9 read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,110,113,133,1,123,122],"tags":[],"class_list":["post-3908","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-eating","category-hospitality","category-retail-sector-2","category-uncategorized","category-promotion","category-people"],"acf":[],"yoast_head":"\nA work in Progress by Rene Redzepi | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/a-work-in-progress-by-rene-redzepi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A work in Progress by Rene Redzepi | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"During the opening of the Restaurant week Leiden on November 7, top chef Ren\u00e9 Redzepi will present his new book ‘A work in Progress‘. 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