How Jim Christiansen Went from the Fry Station at McDonalds to an Internship at Noma

Photo © John Kernick
By Kate Krader Posted June 16, 2015

Jim Christiansen is that rare cook who has both McDonald’s and Noma on his résumé. As a teenager, he worked the fry station at the fast-food chain; later, he made elegant French food at La Belle Vie in Minneapolis, and interned at Noma in Copenhagen.

All week, F&W is introducing the 2015 Best New Chefs. See their genius recipes here.

Jim Christiansen; Heyday, Minneapolis

Jim Christiansen is that rare cook who has both McDonald’s and Noma on his résumé. As a teenager, he worked the fry station at the fast-food chain; later, he made elegant French food at La Belle Vie in Minneapolis. But the dishes at Heyday most strongly evoke the Scandinavian restaurant where he interned: Noma in Copenhagen. Christiansen, a Minnesota native, prepares hyperseasonal recipes such as lamb tartare with pickled elderberry-flower buds, or vegetable bagna cauda, a combination of pickled, sautéed and grilled vegetables with dill oil.

Recipes from Jim Christiansen:
Grilled Pork Chops with Malt and Burnt Onion Glaze
Vegetable Bagna Cauda with Dill Oil

Slideshow: See All the Recipes from F&W's 2015 Best New Chefs

Related: Year's Best: Best New Chefs Recipes
10 Dishes from Hall of Fame Best New Chefs
Hall of Fame Best New Chefs: Visionaries

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