342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events

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.

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