Each chef spent over a day preparing a course for the celebratory dinner held on the last night. For Ana Ros, pictured here, the experience was initially nerve-wracking. “I’m the first woman to participate, and the first chef from Slovenia,” she said, “so you could say I’ve felt a bit of stress.” Her dish, which combined beets and pine-smoked apples with a smoked vendace (a local freshwater fish) foam, was one of the hits of the night.
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?