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COOK IT RAW | 'Shoku-do: The Path to Food' - A Four-Day Adventure with Naturalist Chefs (Part 1) - Gallery

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COOK IT RAW | 'Shoku-do: The Path to Food' - A Four-Day Adventure with Naturalist Chefs (Part 1) - Gallery

<strong>COOK IT RAW</strong> Meeting in the kitchen to discuss the flow of the course. The chefs' meetings are always handled with smart efficiency.

<strong>COOK IT RAW</strong> The ever-stylish and unique organizers, Alessandro Porcelli (left) and Andrea Petrini (right).

<strong>COOK IT RAW</strong> The chefs, with the keen eyes of small animals, discover one treasure after another.

<strong>COOK IT RAW</strong> Terraced rice fields overlooking the sea from the satoyama, as if watching over Ishikawa Prefecture's bounty.

<strong>COOK IT RAW</strong> The powerful characters of "Shoku-do," encouraging the revival of Japanese cuisine.

<strong>COOK IT RAW</strong> The chefs gathered in the ballroom of the Four Seasons Hotel Chinzanso Tokyo, in surprisingly casual style.

<strong>COOK IT RAW</strong> The satoyama, set up at "NARISAWA." Conversations continued until late at night, like a reunion.

<strong>COOK IT RAW</strong> Beautiful, original Japanese landscapes stretch out against the backdrop of the majestic Mt. Hakusan.

<strong>COOK IT RAW</strong> The elegant autumn hues viewed from the terrace of Amandan Villa.

<strong>COOK IT RAW</strong> Magnus and Rene immediately began exploring the fields. Local cooperation brought together a collection of Ishikawa Prefecture ingredients.

<strong>COOK IT RAW</strong> Chefs and designers encounter works imbued with each other's intentions.

<strong>COOK IT RAW</strong> A full breakfast course enjoyed at Araya Totoan.

<strong>COOK IT RAW</strong> With sharp eyes and a keen nose, they tasted everything that seemed edible, one after another.

<strong>COOK IT RAW</strong> Questions arose one after another about the bounty of the Japanese satoyama.

<strong>COOK IT RAW</strong> A barbecue lunch, welcomed by cosmos flowers.

COOK IT RAW | "Shoku-do / The Path to Food" - A Four-Day Adventure with Naturalist Chefs (Part 1) Gallery

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