Native-Nordic: Canada and Québec, have always been in an identity struggle. I think it’s our job as creatives to celebrate this mixed background. There are a lot of parallels to be drawn between design and cooking. It’s a recipe. Material, melting point, mould, finishes… Everyone can cook, but not everyone is a chef. There’s also a parallel with DIY instructions online. Noma chef René Redzepi insists on local ingredients which can seem constraining, but when transformed, the food is extraordinary. It’s about making the best with what you have, even in nordic conditions. In his latest book, René Redzepi: A Work in Progress, he describes his thought process for the new menu, and it’s surprising how very similar it is to design.