Kenji Lopez-Alt
Chef, cookbook author, and food writer known for The Food Lab and for running the restaurant Wursthall; brings firsthand kitchen experience and commentary on restaurant culture.
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Mar 20, 2026 • 47min
Noma and Redzepi: A Shocking Tale of Abuse
Bill Addison, Los Angeles Times restaurant critic with decades covering restaurants, and Kenji Lopez-Alt, cookbook author and chef behind Wursthall. They react to reporting on alleged abuse at a top restaurant. They probe why abusive kitchen cultures persist, media complicity, unpaid internships, and what real culture change might look like.
