Cook it Raw
September 2010
“‘Raw’ means uncooked, but it also means wild, savage, and
something unfinished, a work in progress,” says Andrea Petrini, who
teamed up last year with Alessandro Porcelli to found Cook It Raw, an
organization that will bring 16 of the world’s most celebrated chefs to
Lapland, the northernmost region of Finland, (September 3 to 6). There,
they will forage, fish, and hunt, and then create meals more instinctive
and candid than what they might do back in their Michelin-starred
kitchens. “We are asking the chefs to cook like this is a music project
and they are instant composers,” says Petrini. The inspiration is David
Sylvian’s Manafon, the genre-busting 2009 album that layers sounds from
seemingly unconnected musicians. It may seem like a gimmick, but for the
participating chefs it’s a chance to push the boundaries of their
cooking in front of an audience that’s as tough as it is sympathetic:
other chefs. This will be the third Cook It Raw, and Petrini and
Porcelli will ask the chefs to form groups of two or three to
collaborate and improvise. René Redzepi—whose restaurant, Noma, was
recently named the best in the world—hunting and cooking above the
Arctic Circle with Pascal Barbot (of l’Astrance, the most impossible
reservation in Paris) and David Chang (the petulant genius behind
Momofuku Ko)? Sounds wild and savage indeed. Go to cookitraw.org.
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