"…Cook It Raw has nothing to do with raw food. Its guiding idea is to strip cooking to its raw elements: foraging, hunting, fishing, farming and low-tech skills like butchery and cooking over fire. A taste of the wild — hunting deer, gathering mushrooms, pulling wasabi from creek beds — is part of each carefully orchestrated and extensively documented program. (The first gathering, in Denmark, included 11 chefs and about 20 journalists.)
Also, the chefs themselves are stripped raw: airlifted out of their restaurant kitchens and planted far away from their families and customers, their sous-chefs and sous-vide machines, for a week.…"