Avant-Garde Culinary Laboratory. Cook It Wild is a moving Nordic-Baltic initiative exploring what happens when local food knowledge, ancestral fire, wild plants, and contemporary gastronomy intersect.
THE CONCEPT
We go directly into a landscape, learn from the people who know it, and cook together. Our ambition is to see if cooking can become a distinct tool for cultural exchange, biodiversity mapping, and regional resilience across borders
THE SAAREMAA PILOT
Our first exploration takes place at Pilguse Residency in Saaremaa, Estonia, from October 11–14, 2026. This initial hands-on test is driven entirely pro bono by an elite, cross-border network of female culinary and creative leadersTHE OPEN CALL
We are inviting exactly 10 regional Estonian chefs, mixologists, and artisan producers to join the lab. Bring the unique ingredients of your home province to experiment around the fire with our team. Apply via: fia@foodinaction.seTHE NETWORK
Cook It Wild is intentionally driven by a cross-border, interdisciplinary network of female leaders working across gastronomy, science, hospitality, and communication:
Fia Gulliksson / Food In Action (Sweden) – Culinary curator & concept driver.
Maria Tamander (Sweden/Estonia/UK) – Co-founder of Pilguse Residency, local production & hosting.
Ulrika Brydling (Sweden) – Sommelier, sustainability expert & CEO of Eldrimner (Sweden’s National Centre for Artisan Food).
Lena Flaten (Sweden/Norway) – Chef, open-fire pioneer & author of Vildplockat.
Bella Porcile (Sweden) – Master forager, author of Vilda Drinkar & botanical mixologist.
Margit Kuus (Estonia) – Botanist, gardener & specialist in Saaremaa’s wild flora.
Ina Niiniketo (Finland) – Chef, author & sustainable gastronomy expert (Canvas Canteen).
Elisabeth Passedat (France/UK) – Head chef spanning classical and contemporary fine dining.
Helen Vipper (Estonia) – Digital marketing, PR & communications strategist