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COOK IT RAW | "Shoku-do / The Path to Food" A Four-Day Adventure with Naturalist Chefs (Part 2) Gallery

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COOK IT RAW | "Shoku-do / The Path to Food" A Four-Day Adventure with Naturalist Chefs (Part 2) Gallery

<strong>COOK IT RAW</strong> Left: Lively market chatter at the early morning Notojima fishing port. Right: Impeccable knife skills, not a wasted movement.

<strong>COOK IT RAW</strong> The sky and sea, as if specially prepared for this day.

<strong>COOK IT RAW</strong> The art of Sakamori hunting, engaging all five senses and challenging the wild.

<strong>COOK IT RAW</strong> Waiting patiently for the precise moment the ducks take flight.

<strong>COOK IT RAW</strong> Music always creates a universal sense of emotion.

<strong>COOK IT RAW</strong> Though marked with what looks like rough graffiti, these are the top chefs' business notes!!

<strong>COOK IT RAW</strong> Works by René Redzepi (top left), Alex Atala (top right), Albert Adrià (bottom left), and Yoshihiro Narisawa (bottom right).

<strong>COOK IT RAW</strong> Mark Best's creation on the left, and Narisawa's "Inori" on the right.

<strong>COOK IT RAW</strong> Journalists invited from around the world and event collaborators gathered for the final dinner.

<strong>COOK IT RAW</strong> The beautiful sunset at Amandine Villa heightened everyone's anticipation.

<strong>COOK IT RAW</strong> Everyone simultaneously worked on each chef's creation.

<strong>COOK IT RAW</strong> The chefs themselves handled the cleaning and preparation of vegetables.

<strong>COOK IT RAW</strong> All the chefs worked with surprising diligence.

<strong>COOK IT RAW</strong> Unexpected kitchen challenges were instantly resolved by this collective of brilliant minds.

<strong>COOK IT RAW</strong> The COOK IT RAW Brothers, filled with a sense of accomplishment after the dinner.

<strong>NESPRESSO</strong> Professional Grand Cru. The professional capsules are pre-tamped into a pot shape.

<strong>NESPRESSO</strong>

<strong>NESPRESSO</strong> The "AGUILA" handles espresso, lungo (European coffee), and milk-based drinks like cappuccino and latte macchiato. It's a plumbed-in, built-in model.

<strong>NESPRESSO</strong> "AGUILA"

<strong>NESPRESSO</strong> The "ZENIUS" is a mobile machine with a water tank, offering espresso and lungo.

<strong>NESPRESSO</strong> Nespresso Grand Cru for professional machines. Each serving is pre-tamped into a disc-shaped pod.

COOK IT RAW: A Four-Day Culinary Adventure with Naturalist Chefs (Part 2) Gallery

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