The fifth edition of Cook it Raw took place in the Suwalki region of Poland. It is a landscape of exceptional purity whose lakes and hills were shaped by glaciers in prehistoric times. Suwalki is an ethnic mosaic of Poles, Lithuanians, Germans, Tatars, Jews, and Russian Old Believers – the perfect setting in which to explore the concept of culture as a permanent flow of influence. Program Raw Ingredients Final Dinner Participating...
At the first Cook It Raw, held in Copenhagen in late May 2009, eleven of the world’s most talented young chefs were brought together to explore a new concept of cuisine that was in tune with nature and that encouraged experimentation with energy-saving techniques. Their aim was to rethink the role of energy in cooking, to produce cutting-edge food with minimum-energy impact whilst making the most of the native and wild foods that the season and...
At Cook It Raw! Winter Was Hard, the focus sharpened and the full meaning of the term ‘raw’ — ‘uncooked’, but also ‘strong, wild and primitive’ — were tested. In the frigid month of January, the chefs were taken deep into the Collio hills, in the top corner of Italy’s north-eastern Friuli Venezia Giulia region, on the border with Slovenia. In this social melting-pot, Cook It Raw! Winter Was Hard explored the links between...
‘Into the Wild’, the third Cook it Raw, took place in September 2010 and offered full immersion in Lappish wilderness. Nature was as an open workshop and Lapland was ‘a laptop’ – an instrument for mutual, cultural sharing whose message each participant, each member of this community, could bring back to the world. The chefs, having researched the countryside with their own fingers, having foraged, fished and hunted for their raw materials,...
In a land of incredible ritual and custom, the chefs were able to witness the survival of ancient traditions in today’s modern times. Respect for ingredients, for materials, for craftsmanship infused through the entire experience. Each chef partnered a local artisan from the area’s most-respected crafts school to design the plate upon which their finished dish was served. Everyone used a different material and each artist had his or her own...
Exploring the world through food...
