Béarnaise

While at Noma, I did a small cooking class with Pablo Soto, the new head chef. While I managed to cook a delicious sauce, what I really took away was his management philosophy rooted in creating a team of empathetic generalists. In particular, I found it interesting how he runs his kitchen on a "mob" system - he gave the example of cleaning hundreds of shrimp for dinner service and shared that Noma has the entire kitchen do it all together for 30 minutes, instead of having one person do it all day - promoting knowledge sharing and making the days more dynamic.

• Camera: Leica M11-P
• Lens: Summicron-M 35 f/2 ASPH.
• Focal length: 35 mm
• f/2.4
• Exposure time: 1/160 s
• ISO 500