THE TEAM
As part of our school program, our team decided to organise an external event to raise awareness and educate individuals about the positive impact of opening up to a new eating pattern.
After attending a field trip in the Hague, at the 'New Farm', we decided to take our project to a whole new level by creating a unique one night pop-up restaurant event. We organised the event from scratch and are now proud to invite you to share this experience with us.
Our team consists of five students in phase 2 of Hotelschool the Hague, Amsterdam Campus in the Netherlands.
Joost de Vos - CHEF AND ENTREPRENEUR
Mr. de Vos is a talented chef who has a deep passion for food and culinary experiences. A man with a large network and a contagious ambition to grasp opportunities. Joost became a true inspiration and motivator for our project. He is always accessible and willing to make ideas become actual projects that can have a bigger impact. With his skills and knowledge, we worked together to create the perfect menu and ambiance for our guests to be submerged by this experience. A big thank you to Mr. de Vos who truly makes things happen and is a real inspiration to all.
In collaboration with Bugzz
Patrick Hurd and Marie-Anne are two enthusiastic entrepreneurs who launched Bugzz, their own company where they host festivals, catering events, workshops amongst other services. We as a group decided to collaborate with Bugzz who will be sponsoring most of the event. The insects from all the dishes served are delivered from Buggz's suppliers. We hope that this inspiring community will help us raise awareness and introduce this new food trend to the Netherlands.
In collaboration with Jimini's
Evelien Donkers is the National Manager of Jimini's, in the Netherlands. Jimmis' already boasts 150 shops where a variety of insect-based products are sold. Evelien aims for the worldwide population to eat insects at least once per week, in five years time. We got the opportunity to collaborate with Jimini's , who is providing us with one of their products as the base of one of the main courses of our dinner menu.
