The new show throws chefs into the wilderness, asking them to source enough wild ingredients to create a fine dining meal
Right now, cooking competition shows feel like they’re in the midst of an arms race of absurdity. Each new show attempts to make the process of cooking even more challenging in its own unique way, like the switcheroo kitchens in Gordon Ramsay’sChefs vs. Wild
ups the ante significantly, challenging its contestants to hunt, fish, forage, and cook, all in the middle of nowhere., produced by David Chang in conjunction with Vox Media Studios, two contestants will be helicoptered into remote locations where they’ll be tasked with sourcing enough wild ingredients to create a fine dining meal.
Once they’ve sourced all their ingredients, the chefs will then head to a “wilderness kitchen,” where they’ll be tasked with preparing a meal for host Kiran Jethwa, a chef and adventurer in his own right, and wild foods expert Valerie Segrest. The judges then pick a winner, who takes home bragging rights and presumably all of their extremities after braving the elements.
The show’s contestants are all trained chefs, most of whom already have a strong interest in foraging, butchery, and other techniques that might be helpful in a competition like this. There’s Katie Coss, a Tulsa, Oklahoma native who formerly served as the executive chef at Sean Brock’s Husk in Nashville, and James Beard Award winner and author Alan Bergo, who spends his time foraging for plants and mushrooms in rural Wisconsin.The freshest news from the food world every dayOops.
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