What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there? That’s the premise of Cook It Raw, a near-annual gathering that includes such cutting-edge luminaries as René Redzepi, of Copenhagen’s Noma (ranked best in the world for the past three years); Albert Adrià of Barcelona’s Tickets; Daniel Patterson of San Francisco’s Coi; and Pascal Barbot of Paris’ L’Astrance.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?