Cook it Raw

It’s not important what you cook or how you cook it, it’s the intention behind it

This is the first time I have ever heard about Cook It Raw, which is not a raw food festival despite how the name sounds, but rather, in their own words:

Cook it Raw brings together avant-garde chefs and traditional food producers to explore the possibilities of cuisine. By providing an arena for true exchange, the gathering not only encourages innovation on the plate, but addresses environmental, social, and cultural issues as well. By creating an opportunity for participants to share and develop their skills and knowledge, Cook it Raw leaves its creative mark on both the chefs who travel and the cultural life of the host country. And by sparking new personal and creative connections, Cook it Raw not only helps preserve foodways in danger of extinction but influences the ideas and techniques of some of the most innovative chefs in the world, advancing, in other words, the very future of cuisine.


About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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2 Responses to Cook it Raw

  1. cbcreates says:

    OK. Totally daydreaming of taking off to Charleston for the weekend. It’s only a 3-hour drive! Asheville folks have a strong connection to Charleston, and visa-versa, going way, way back. Charleston is where Asheville goes to the beach, and Asheville is where Charleston goes to the mountains. Not so much lumber-for-rice trade anymore, now we trade chefs back and forth. We need to include a road trip to the low country in your itinerary when you come.

    • urbanfoodguy says:

      Count me in! Only I don’t drive….so someone else will have to do the driving 😉 I love the idea of seeing both Charleston and Asheville – a mini-tour of the south – it’s a date!

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