In an evening inspired by the release of the book Cook it Raw, Momofuku's David Chang welcomes fellow chefs Massimo Bottura and Daniel Patterson for a conversation with Cook It Raw founder Alessandro Porcelli and moderated by journalist Lisa Abend.
David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto, and a bestselling cookbook by the same name. His quarterly print journal with Peter Meehan and McSweeney’s called Lucky Peach launched in the summer of 2011; Chang also hosts the PBS television show, “The Mind of a Chef.” Since opening Noodle Bar in 2004, Chang has been honored with awards by Food & Wine Magazine and Bon Appétit and profiled in the New Yorker and Gourmet. He was named a Time 100, a GQ “Man of the Year,” one of “the most influential people of the 21st century” by Esquire, and one of Fortune’s “40 Under 40.” He is also the recipient of three James Beard Foundation Awards.
Daniel Patterson is the chef/owner of Coi, a two-Michelin star restaurant in San Francisco. He was named Food & Wine Magazine's “Best New Chef” in 1997 and San Francisco Magazine's “Chef of the Year” in 2007, and has been nominated for four James Beard awards, including “Best Chef: West” in 2013. Coi is currently #58 on the San Pellegrino World’s 50 Best Restaurants list. In addition to his accomplishments as a chef, Patterson is also known for his food writing, which has been published in The New York Times, The New York Times Magazine, Food & Wine, Financial Times, Bon Appétit, San Francisco Magazine and Lucky Peach. His new book Coi: Stories and Recipes will be published in October 2013.
“Chef’s Choice” at the 2011 World’s 50 Best Restaurants awards in London, Massimo Bottura is highly revered by colleagues and critics alike for his vanguard approach to Italian cuisine. In 1986, Bottura began his culinary journey with the renovation of a roadside trattoria on the outskirts of Modena. At Trattoria del Campazzo he worked alongside the rezdora Lidia Cristoni and served as an apprentice to chef Georges Coigny. Bottura opened Osteria Francescana in 1995, juxtaposing tradition and innovation with contemporary art and design in Modena’s Medieval city centre. Sixteen years later, Bottura achieved a lifelong ambition when Osteria Francescana was awarded its third star by The Michelin Guide. The same year, he received the “Grand Prix de l’Art” from the International Culinary Academy in Paris; opened his second restaurant in Modena, Franceschetta58; and was later awarded a medal of honor for his contribution to Culture and the Arts by the city of Modena.
Alessandro Porcelli is the founder of Cook It Raw, an influential chef collective that he started with Andrea Petrini in 2009. At each Cook It Raw event (there have been five, in Japan, Italy, Denmark, Finland and Poland), many of the best chefs in the world come together to experiment, share ideas and even fail amongst their peers, in a challenge to create a unique dinner inspired by their surroundings in an unfamiliar environment. He is the author of the new book Cook It Raw (Phaidon). Porcelli lives in Copenhagen where he is also the director of Nordic Gourmet Tour, a food events company.
Lisa Abend writes frequently about food for The New York Times, Bon Appetit, Food and Wine, and AFAR, and is TIME magazine's correspondent in Spain. She is the author of The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli.
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