'The Financial Times has reported that, in its last year of operations before the pandemic, the restaurant typically had 34 paid cooks—and about 30 unpaid interns. Only in October, after nearly two decades in business, did Noma start paying the people who painstakingly prep and stage its food for presentation to customers.'

https://www.theatlantic.com/ideas/archive/2023/01/noma-copenhagen-fine-dining-unsustainable/672738/