The F&B team created this concept on basing all menu dishes on famous art pieces. This has been decided because the culture sector has been one of the sectors that has been one of the biggest victims due the effect of all the COVID 19 regulations (Ministry of General Affairs, 2020). The dishes chosen are based on the artist Vincent van Gogh, Piet Mondriaan, Banksy, Claude Monet, and Damien Hirst. Each dish will reflect important elements of the art pieces. Fine dining restaurants and haute-cuisine chefs use art pieces as an inspiration for their dishes and especially the plating (van Ooijen, 2017). The 3-star awarded chef Grant Achetz plates and paints his famous desserts directly on the table and uses the abstract expressionist Jackson Pollock as source of inspiration (ibid).  

It has been found that an unique and personalized experience for the guest is becoming more important each year, because guests are looking for an experience to remember rather than a traditional haute-cuisine restaurant (Koninklijke Horeca Nederland, 2020). It is therefore suggested to interact more with the guest during service, for example by letting them paint their own dish (ibid). The sky at van Gogh´s Starry night is painted with dark blue brushstrokes. Serving the dessert plated with a brush and the blueberry coulis to be painted by the guest increases the interaction and makes the guest become part of the menu creation. In addition, these dishes will bring more awareness to the guests on the culture sector and will develop the technical cooking skills of the PE since they have to recreate a famous art piece. The dishes will require skills on getting vibrant colours out of natural food. The techniques to prepare and plate art influenced dishes require advanced techniques and solutions to bring food items into a texture that allows to paint with. The PE´s will therefore learn how to prepare and plate coulis, gels, and foams.