The dinner took place late last year, as part of the Experimental Gastronomy project by the Dutch Steinbeisser collective – a project we've written about before. The idea is to bring chefs and artists together to ceate a truly unique experience that forces everyone, including diners, out of their comfort zones: chefs must create an entirely vegan menu using locally sourced, biodynamic or organic produce, which is then consumed using the artists' unconventional eating tools. From there it's hoped new ideas and conversations will flourish.
As you can see from the video, the food looks delicious, and is served in some very interesting ways, including what looks like from a four way spoon.
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.