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As a chef, when do you know you’ve arrived? Is it when you win a James Beard Award? Or when your new restaurant lands the cover of Bon Appetit? Or Artisan signs you to a cookbook contract? Or how about when the New Yorker publishes a 10,000-word story on your passionate pursuit of heirloom seed preservation? While those might be the pinnacle for pretty much any chef striving to make a mark, for Sean Brock, cooking in Japan at Cook It Raw with an exclusive group of chefs from around the world might just be the biggest moment of his professional life.

He left for Japan today to join up with a collection of international, avant-garde chefs that includes Rene Redzepi, David Chang, Dan Patterson, Albert Adria, and Magnus Nilsson.

The website describes the event’s import: “Since its birth in Copenhagen, Cook it Raw has grown to become an amalgamation of the greatest contemporary thinkers in the world of gastronomy.”

After Copenhagen, Cook It Raw was held in Collio, Italy and Levi, Finland. This year, it’s being held in Ishikawa, Japan. The chefs will learn about the Japanese “way of food,” relax, meditate, forage, and then apply what they’ve learned by preparing a dish for the final feast. Check out the video for insight into what Brock’s got in store for himself this week. Try not to be jealous.

THE ROAD TO RAW – RYOKAN from COOK IT RAW on Vimeo.


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