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Eating at a MeetingAuthor: Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more. The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold: Help individuals and organizations understand how F&B impacts employee, customer and guest experience, the planet and the bottom line. Help those growing, producing, preparing, and serving F&B understand the duty of care they hold in food safety and inclusion as well as the opportunity they have to create experiences that are safe and inclusive. Support those with dietary needs by gathering their insight on eating at a meeting with dietary needs, helping them better advocate for themselves and educating them on the processes found on the other side of the kitchen door. Language: en Genres: Business, Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events
Episode 342
Monday, 15 December, 2025
What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house? This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate. For more than 30 years, Rientz and his Basement Chefs have been feeding millions — literally — while championing regional sourcing, food circularity, and plant-based creativity. From transforming nearly-expired bananas into banana bread for the staff café, to launching a fully plant-based restaurant at GreenTech that wowed international guests, their kitchen has become a model for what responsible event dining looks like in action. We'll chat about: 🥗 Why hybrid and plant-based menus are the new standard for inclusivity and sustainability ♻️ How RAI's "Heartwarming Amsterdam" concept connects guests to the region and reduces CO₂ emissions 👨🍳 The power of collaboration — between chefs, planners, and local producers — to create memorable, meaningful food experiences Rientz's motto says it all: "Only the unthinkable is impossible—just do it!" Join us to hear how one convention center's underground kitchen is inspiring the future of food for meetings and events — proving that what's made below the house can lift the whole industry up.
