Food conferences can be rather sterile and boring, sometimes leaving attendees hungry without ever giving them a taste of the topics! On this week’s episode of Taste Matters, Mitchell Davis is joined by Alessandro Porcelli, the man behind Cook it Raw. Cook it Raw brings together avant-garde chefs and traditional food producers to explore the possibilities of cuisine. By providing an arena for true exchange, the gathering not only encourages innovation on the plate, but addresses environmental, social, and cultural issues as well. By creating an opportunity for participants to share and develop their skills and knowledge, Cook it Raw leaves its creative mark on both the chefs who travel and the cultural life of the host country. And by sparking new personal and creative connections, Cook it Raw not only helps preserve foodways in danger of extinction but influences the ideas and techniques of some of the most innovative chefs in the world, advancing, in other words, the very future of cuisine.This program was sponsored by The International Culinary Center.

“You go to food conferences and you don’t taste food! You only see it through a screen! With Cook it Raw, I wanted to bring what I saw behind the scenes at food conferences [to the forefront.]” [06:00]

“It would be great to create a platform for open discussion about what’s happening in the South.” [25:00]

–Alessandro Porcelli on Taste Matters