Cook It Raw Alberta: The Shaping of A Culinary Frontier is the eighth edition of the well-known international gathering of culinary luminaries that explores possibilities of cuisine through four principles: tradition, creativity, collaboration and sustainability.
Taking place over six months, this year’s edition features two gatherings, the first of which occurred in May in Lac La Biche, Alberta. Fourteen of the regions top chefs decamped to Cucumber Island to focus on the discovery and collaborative shaping of the culinary identity of Alberta - a corner of the world with a burgeoning gastronomic scene, ready for global exposure. The chefs tented and cooked on the island, hunted, foraged, fished and participated in two powerful First Nations traditions - the Sweat Lodge and the breakdown of the sacred bison for a shared final meal with the people of Beaver Lake Cree Nation. It was an extraordinary 4 days - this is their story.