Rasmus Munk wants to elevate gastronomy to the level of art at The Alchemist

The "New Nordic Cuisine" movement had a major influence on gastronomy, but Munk belongs to a different generation. When he started, foraging in the forest was already commonplace for him, and he wanted to take it a step further with a holistic approach. He hopes that in the future, more designers in the restaurant industry, both professional and industrial, will ask themselves: "How do we serve food, and what sensations does it evoke?"

For Munk, the food is the main attraction. The restaurant sources its finest ingredients from over 100 small farms, a common practice, though not its primary objective: "We want to convey an emotion, something social." According to the chef, Denmark is beginning to recognize food as an art form: "We need to elevate gastronomy to the same level as art."

The restaurant calls its management philosophy the "Rule of Love." Munk acknowledges that discipline is necessary, but insists he doesn't yell at anyone: "I was bullied at school and I detest aggression." For him, the myth of intimidating others in the kitchen belongs to another era. "If someone isn't performing, we talk. If we don't mesh, we part ways, but without any kind of physical or psychological abuse."

Financially, Munk explains that they are currently profitable, but recouping their investment is difficult. He believes that, in ten years, El Alquimista might be more of a platform that only operates for a few months and receives support from foundations or the government. "For me, personally, it's not sustainable in the long run. I work 100 hours a week, I'm here every night. I can't keep this up for another 15 years."

If he hadn't become a chef, Munk would have liked to be a Disney animator, although he didn't have the connections. Nowadays, he says, he'd probably be an architect or an industrial designer.