The science behind plant-based burgers – Ariette Matser – FMS21
Are pulses able to replace meat for humans? Animal-derived protein foods have a large impact on the environment –...
Mould aged meat – Manuel Kälin – FMS21
Meat aged under controlled conditions in Switzerland for 12 weeks using the patented improved fungus. Can mould-covered meat be...
Dutch Gastronomy – Area Talks 2021
“We took something from everywhere, but we have respect for our own region”. Dutch gastronomy - is it really...
Khichdi – Himanshu Saini – FMS21
An Indian dish for health and sickness. Cooked for people who cannot afford to eat. It can be found...
Nice to Meat – Rüdiger Brümmer and Mikel Pouw – FMS21
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special?...
Fulani Kitchen – Fatmata Binta – FMS21
Fatmata Binta was a guest at this year’s edition of the Food Meets Science 2021 conference in Amsterdam.
Kitchen in space – Bernd Breiter and Matthias Maurer – FMS21
“For as long as people have looked up at the night sky, they have asked themselves: ‘How did the...
The Future of Fine Dining – Area Talks 2021
“Fine Dining is like high fashion for clothing and F1 for cars, it’s something that will always exist.” It’s...
#DUTCHMISSION EPISODE 7 – Chef Robert Poel, Restaurant Voltaire, Leersum
THE MOST IMPORTANT THING IN MY LIFE IS THE TEAM by Chef Thomas Diepersloot, Restaurant Voltaire, Leersum, The Netherlands.
#DUTCHMISSION EPISODE 6 – Chef Thomas Diepersloot, Restaurant Voltaire, Leersum
GOOD FOOD IS GOOD LIFE by Chef Thomas Diepersloot, Restaurant Voltaire, Leersum, The Netherlands.
#DUTCHMISSION EPISODE 5 – Chef Tim Golsteijn, Restaurant Bougainville, Amsterdam
THIS IS MY JOB by Chef Tim Golsteijn, Restaurant Bougainville, Amsterdam, The Netherlands.
#CHEFSSECRET – Fred Mustert, Restaurant Fred, Rotterdam
Relaxed, elegant gastronomy with a touch of gold – you’ve come to the right place at Restaurant Fred in...
#CHEFSSECRET – Erik and Juliën van Loo, Parkheuvel, Rotterdam
Located on the waterfront near the Rotterdam Euromast, Parkheuvel restaurant has been an icon in the Dutch gastronomy landscape...
#DUTCHMISSION EPISODE 4 – Chefs Marleen & Jeroen Brouwer, Restaurant De Loohoeve, Schoonloo
SIMPLICITY IS THE KEY by Chef Marleen & Jeroen Brouwer, Restaurant De Loohoeve...
#CHEFSSECRET – Viki Geunes, Zilte, Antwerp
“A pure gastronomic experience at a breathtaking height, with the skyline of Antwerp as a culinary backdrop”, that’s how...
#CHEFSSECRET – Vladimir Mukhin, The White Rabbit, Moscow
At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant.
#CHEFSSECRET – Dennis Kuipers & Jurgen Van der Zalm, Vinkeles, Amsterdam
In the heart of Amsterdam, tucked away behind a historical façade right on the canals, you can find the...
#CHEFSSECRET – Joris Bijdendijk, Rijks, Amsterdam
Having dinner at a restaurant located in an extraordinary location, is something that’s sought-after more and more in recent...