 Thank you Thank you. Thank you. Thank you Before I say a few words, I want to introduce to you the team that has actually made all this happen I know there was a wonderful introduction. Thank you for that, but in fact None of this would have happened without these people So this is the team that has worked in the spare time on Sundays in the early hours of the day at nighttime Whenever we had a few minutes to make this happen So could you please just make this roof lift off for these people up here? Now get the fuck out of stage it has been a very special morning for us and we I've not had this type of feeling in my stomach for years It's as if something big is going to happen. I Had it when we opened Noma eight years ago That was new to me completely new I was young 25 years old had never ever Run a restaurant nor a kitchen had been a sous chef But I remember I had this feeling of something big was about to happen That I was on the right track The same thing happened last week here It started to come that feeling again second time in my life. I've had that feeling I can tell you It's a wonderful wonderful feeling It's also a little disturbing feeling because your whole body changes from within, you know It goes out to your arms to your fingers to your nails It's in your hair. It's everywhere. It's undescribable I've actually made a point of writing down what I exactly feel doing this process because it's a special feeling I hope all of you will feel it. I hope they've already have felt it and this is how I feel about this event here When I started many years ago, I came from our education Where one of my exam question was to name software legs in several languages and I did One of them was in Macedonia. So the sensor had no idea of that. So I passed and And I I was training classic techniques do the Holland days whip the egg with the butter Then came a period where I treat I learned new technique which was Modern technique I learned to deal with a pack of jet Can people hear me Yeah well I've written somewhere that our inspiration is the glass and berry and ross keeler and by god We are having glass and berry and ross keeler festival right now. I didn't mean it mean it that literally actually I must say No, then came a period where I learned new technique technique that wasn't written in the chef books that we were taught in It was the pack of jet all these new modern techniques that aroused especially from spain And then I opened my restaurant noma And at that process I was thinking well What is an authentic cuisine? How do you make a cuisine? feel like it belongs at a specific point And then I realized that all the techniques I've learned And the residing of software legs in three languages Was not enough. There was simply something missing Because in order for us to somehow grasp our region of food We needed to understand our culture the people we are The ancient food history and how we have become the people we are today A whole new range of questions started occurring to me And I started reading books that I've never read before about ancient food about hunter-gatherers about the agrarian period I read about agriculture I found out people Then in the past decade an astonishing 90 percent of our crop variety has disappeared This is an attack on our industry people. That's how I see it Don't we want many ingredients to cook with? Don't we want that we have different ingredients throughout the world? Or do we want that we all cook the same things? Because it's going in the wrong direction We're cooking the same food that have been made with the same seed This is a problem We need to take actions we the chefs and the farmers I had never before as a professional chef had any relationship with farmers Never Not until no more There I started searching out for these people It was difficult in the beginning But we managed There were several we found one of them has been a huge inspiration We inspired each other tremendously. He's a close friend today our children know each other It's just beyond work When we started with him he had a large part of his field as monoculture carrots For the supermarkets he saved only a small part of it for himself To keep himself in touch with the soil and his trade I was at that point starting to read about varieties all ancient varieties We were in contact with Nordic gene banks and new seeds and we started the discussion a debate about how to do this With time he now has a hundred percent polyculture He's has an astonishing range of ingredients With him our cuisine became better With him you the guests had better food. We had more ingredients to put onto the plate We could make more dishes Eight years ago. I had two types of cabbages to choose from now. Sometimes he has 12 Just to name a few I'm saying this because I believe that these small interactions Even though they're quite small and they might maybe pride private in a way is very very important Very important not only for the inspiration, but in a small way they can actually They can actually create real change This leads me to my point. I think that if we are together if we create a community Of people that are mindful about what we do together. I'm not saying that we should Cook the same thing or have the same philosophy around the food all of us you Use wild herbs and put wild pea flowers onto raw fish I'm just saying we need to know more about the food that we eat the planet We live on and we need to create better relationship with all the people that's out there This is very very very important Here today 300 of you I actually wrote a list of all the people that's here Denmark, Sweden, Norway, America, England, Ireland, France, Spain, Germany, Romania, Turkey, Australia, Canada, Japan China, Switzerland, South Africa, Peru. Have I forgotten anybody? Brazil, Mexico Scotland New Zealand You see we're here from all over the world And imagining this in our part of the world Just five years ago would be impossible Just impossible I have I've seen a lot of your tweets I follow them as people are coming here You know people are saying I can't believe I'm putting myself on a plane to go to Denmark for food And I can't believe it either. You know, I can't believe that you all came here remember Remember that we grew up believing that our food is not good enough everything south of the border is better We grew up believing that the variety we have of ingredients is not big enough to base a cuisine around What we discovered is that we have a huge amazing variety of products And we have a culture we have brains we have people if there's a message from this place Copenhagen and all the brilliant chef that's out there right now is that food can happen anywhere Great food can happen anywhere Five years ago. Nobody believed it 10 years ago. We didn't believe it. I didn't believe it I never thought it would come to this place here It has been a journey that is unbelievable We set this up in our spare time as I told you We've been working on this for two years Finding money here and there scraping a bit here a bit there So please excuse us if the toilets gets overcrowded or if they even stop breaking It's nature. You are very welcome to use it But excuse us for these things. We know we're not going to be perfect year one But we feel that we must try We have to try and this is the spirit of this place It's new thoughts and believing that everything is possible because it is And at least if it isn't we should try and that's why we're here. Thank you. Thank you very much