These chefs, who are some of the best in the world, will discuss their involvement with Cook It Raw, an event where avant-garde chefs gather in unknown territories around the world and come up with unique dishes based on local and foraged ingredients.
Chang and the gang will also talk about the recently launched Cook It Raw cookbook which documents all of their amazing adventures.
The chat at the New York Public Library will be moderated by Time journalist Lisa Abend, whose book The Sorcerer's Apprentices, a Season in the Kitchen at Ferran Adrià's elBulli inspired the elBulli movie.
This will be an incredible opportunity to get up close and personal with chefs whose restaurants have been recognized by The World's 50 Best Restaurants Awards sponsored by S.Pellegrino and Acqua Panna. Bottura's Osteria Francescana ranks third in the World's 50 Best list while Chang has three restaurants in the top 100. Patterson's Coi ranks 58th on the list.
For more information and to purchase tickets to this grand event, visit the NYPL website.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.