Cooking

The why behind the cooking we believe in.

Chasing Incredibly High Quality Fish with Mathias Silberbauer Mathias Silberbauer’s story from being a student at Relæ Community to his first Michelin star.
A Decade with Manfreds Manfreds founder, Christian F. Puglisi, reflects on how to stay relevant after 10 years of Manfreds.
How the sourdough croissants are made at Mirabelle Bakery Ever wondered how the buttery, flaky pastries are made at Mirabelle Bakery?
The Beginning of BÆST and Mirabelle Speaking to Politiken during construction on Guldbergsgade 29, Puglisi broke down the identities of each restaurant: “Relæ is vegetable-based, Manfreds ...
Summing Up the 2019 Season at Farm of Ideas Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and ...
How the Relæ Community Works Together to Reduce Food Waste Relæ and Manfreds have always worked closely, from sharing kitchen space to ingredients. In this zero-waste video series, we see ...
Magnus Nilsson and Christian F. Puglisi Make Pork Chop With Strawbe-bushi Produced by the late, great Anthony Bourdain, The Mind of a Chef takes a deep dive into a chef’s beliefs ...
Phil Rosenthal: “If we could get vegetables prepared like this, we’d eat a lot more vegetables” What could you possibly serve to the creator of Everybody Loves Raymond? Something else everybody loves of course – Manfreds ...
Økologisk Spisemærke Turns 10 According to the Danish Veterinary and Food Administration, the “Økologisk Spisemærke is a state guaranteed label indicating that a kitchen ...
In Pictures: The Art of Natural Cheesemaking Recently we welcomed The Black Sheep School of Cheesemaking founder, David Asher, to the farm for a 5-day intensive course ...
Christian F. Puglisi: “We’re trying to create a model where we take all the risks” https://www.youtube.com/watch?v=G2bXb9rX6ho Curious as to why chef Christian F. Puglisi’s began to farm? Watch him speak on the philosophy behind the Farm ...
David Asher: “I made my cheese like I did my sourdough bread” The “guerrilla cheesemaker” explains his practice and why natural is best.
Relæ Community Alumni Continue in Puglisi’s Footsteps After working for the Relæ Community, Carol Choi and Francesco Scarrone started their own relationship, not just with each other, ...
Gastronomy as a Vehicle for Food Diversity Watch this talk by Christian F. Puglisi to learn how he believes gastronomy can help enhance food diversity. Given ...
Our Friendship with Coffee Collective “We had been open for a couple of years on Jægersborggade, when one day a guy walks in and introduces ...
How Sustainable Seafood Finds its Way to Manfreds The community-focused online blog, The Obama Foundation, did a ‘A Day in the Life’ photo essay following Nima Tisdall, ...
How the Mozzarella Cheese is Made at BÆST Step inside the small dairy at the copenhagen based restaurant BÆST! Every day, the talented cheese-makers hand-stretch fresh mozzarella, made ...
What Is Good Service? Watch the video to learn about Relæ Community entrepreneur, Christian F. Puglisi and business partner Alessandro Perricone’s thoughts on the ...