They've cooked up roadkill, they've concocted ways to serve the only fish species likely to survive in our perilous, polluted oceans by 2050; they've foraged, and fished and "fucked about with beets"; crucially, they've also inspired each other to strive for ever-greater gastronomic achievements, while reflecting on the social, cultural and environmental connotations of how we harvest, cook and eat.
Next week, on 22 May at 7pm, in honour of our great new book, Cook It Raw, the international culinary collective, will touch down at the Stephen A. Schwarzman Building in Manhattan's New York Public Library for an evening of inspired gastronomic conversation, argument and debate.
Cook It Raw chef member and James Beard Foundation Outstanding Chef of 2013, David Chang, will take to the stage, alongside San Franciscan chef, Daniel Patterson of CIO, Alessandro Porcelli, Cook it Raw's founder and director, and journalist Lisa Abend.
Don't expect any cookery or food on hand, though you can count on plenty of culinary tales and inspiration. Tickets are $25 ($15 concessions). For an impression of next week's event, take a look at this video (above), shot at a previous NYPL event where Chang and Cook It Raw's co-founder Rene Redzepi both spoke.
For more on these great chefs and the whole Cook it Raw initiative, get the book; you can also pre-order our Coi book, and read about Mr Chang in our Coco book, wherein 10 world-leading masters choose 100 contemporary chefs, and even pre-order our amazing new Rene Redzepi book that's due out later this year.
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