Out of the Kitchen

Farm fresh and local fare are all the rage in todays culinary landscape. As the idea of seasonal dishes grow in popularity as they have done over the last several years, chefs from around the world are looking for new techniques and ways to connect with ingredients. One of the many ways in which the culinary elite are honing their abilities is, not surprisingly, by tapping into the knowledge of other chefs. A recent New York Times article reports on Cook It Raw, an annual retreat that takes place in a different out-of-the-way place each year. Chefs from all around are invited (and you must be invited, no buying tickets) to participate, based on their display of technical abilities at home. The group comes together to camp and "strip cooking to its raw elements: foraging, hunting, fishing, farming and low tech skills like butchery and cooking over fire". The idea being that a closer connection to ingredients can inspire new ideas and techniques. It also goes without saying that in a camp full of top chefs, there are a lot of people from whom you can learn. Activities include all of the above, as well as a communal dinner on the final evening, where each chef prepares their own special course from ingredients inspired by the surrounding area. Check out the source link below for the full New York Times article, and keep up the hard work in your restaurant, maybe one day your chef will make the cut. Source: New York Times