{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events","description":"What if the most innovative ideas in event catering weren\u2019t happening in the boardroom \u2014 but below the house? This week on Eating at a Meeting Podcast LIVE, I\u2019m 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 \u2014 literally \u2014 while championing regional sourcing, food circularity, and plant-based creativity. From transforming nearly-expired bananas into banana bread for the staff caf\u00e9, 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\u2019ll chat about: \ud83e\udd57 Why hybrid and plant-based menus are the new standard for inclusivity and sustainability \u267b\ufe0f How RAI\u2019s \u201cHeartwarming Amsterdam\u201d concept connects guests to the region and reduces CO\u2082 emissions \ud83d\udc68\u200d\ud83c\udf73 The power of collaboration \u2014 between chefs, planners, and local producers \u2014 to create memorable, meaningful food experiences Rientz\u2019s motto says it all: \u201cOnly the unthinkable is impossible\u2014just do it!\u201d Join us to hear how one convention center\u2019s underground kitchen is inspiring the future of food for meetings and events \u2014 proving that what\u2019s made below the house can lift the whole industry up. ","author_name":"Eating at a Meeting","author_url":"https:\/\/www.eatingatameeting.com\/","html":"