The Danish Food Miracle

"You can damn well always become a chef!" people used to say - it was nothing special. But that's no longer the case - chefs have gone from being invisible craftsmen to being stars who take part in the cultural ballet of the royals. At the same time, Danish chefs like Rasmus Kofoed, Kenneth Toft-Hansen, and Rasmus Munk have been named the best in the world. But what does it cost to reach the top? Behind the success, there is often stress, anxiety, and a pressured working environment - but is that also starting to change?

The culinary miracle is spreading from Copenhagen's top restaurants to the whole country, where Michelin restaurants, sourdough bakers, and delicious takeaway are popping up everywhere. Danes' view of food has changed - but by how much? Rye bread meals are, after all, still the most eaten dinner at Danes' homes. And can Danish gastronomy even keep up the momentum in the future?