Page 48 - Rye Bread News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> they're waiting. >> yes, chef. >> now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they don't even know how to make a tortilla. they don't know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> it's good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you don't see it as an inspiration for your future endeavors as a cook. the next thing we serve you is flat bread. ve...

>> that's great. >> isn't it just awesome? >> great traditional flavors. >> there's all these old school restaurants that have been here for hundreds of years. herring, rye bread, smoked fish, traditional stuff, you know? there we go. thank you, my good man. welcome to the happiest place on earth. >> on earth. there we go. >> no ice. smoked eel. pickled herring. these tiny little shrimps, it's one of the few seasonal offerings that danes look forward to. our eating traditions are not that big here. historically we've eaten for survival. >> lutherans were not exactly the most fun bunch. it was ...

>> now i travel a lot. and these chefs say i want to be number one in the world. i was in mexico, yucatan. they don't even know how to make a tortilla, what a tortilla is made of. they kind of lose touch with traditionals. >> it's good for you to try this. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> oh, yeah. >> because when you grew up as a cook here, you think of this as old-fashioned. you don't see it as an inspiration for your future endeavors as a cook. the next thing we serve you is a flat bread. very traditional here. we spice ours with shoots of spr...

>> yes, chef. >> now i travel a lot. you know, i want to be number one in the world. i was in mexico, the yucatan. they don't even know how to make a tortilla. they lose touch with what tradition is. >> that looks good. >> it's good for you to try this, the herring, the rye bread, the traditional stuff. when you grow up as a cook here, you don't see it as an inspiration for your future endeavors. the next thing we serve you is flat bread. very traditional here. we spice ours with chutes of spruce and oak tree. >> this is amazing. amazing. >> sophistication. something that is so down to earth f...

Let's start dressing. they're waiting. >> yes, chef. >> now i travel a lot. you know, i want to be number one in the world. i was in mexico, the yucatan. they don't even know how to make a tortilla. they lose touch with what tradition is. >> that looks good. >> it's good for you to try this, the herring, the rye bread, the traditional stuff. when you grow up as a cook here, you don't see it as an inspiration for your future endeavors. the next thing we serve you is flat bread. very traditional here. we spice ours with chutes of spruce and oak tree. >> this is amazing. amazing. >> sophisticatio...