For those who aren’t lucky enough to see a live performance of the Berlin-based, touring “post theatre” group, which performs alongside a sushi-sustainable Nekkko dinner, and those who aren’t able to enjoy their eco-minded menu, can still order their special recipe and marine biology text book online.
It’s priced at 25 euro, and can be ordered from their site by sending an email to [email protected]. Each one is unique and personalized by hand by the authors themselves (chefs and members of the theatre group) and printed on three kinds of rare paper, autographed and hand-bound and rich with illustrations. It also proposes the home-made alternatives to the restaurant’s signature dishes, which have been simplified for the domestic cook: from trout nigiri with radish, dashi and lemon, to maki with carrot mousse, fresh cream, saffron, ginger and honey.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.