As lead producer of the Abundance Dinner, presented by artist Arne Hendricks and Chef Thorwald Voss, I ensured their project worked in partnership with the guidelines set forth by the artistic program. This work included leading the team through the artistic process, managing budgets, and end-to-end production.

About the Abundance Dinner

Growth and shrinking

When it comes to food, we often crave for more. However, when you reach a state of affluence, it is not always easy to truly celebrate abundance. How can you still be happy with something that you have plenty of? For artist Arne Hendriks, this year's cabbage surplus raises one clear question: how to deal with abundance?

Surplus, Value and waste

It was a good year for white cabbage. In fact, the affluent cabbage harvest was too much for farmers to process for a fair price. Our current economic system has turned this perfectly eatable and nourishing foods into worthless surplus. The costs to harvest cabbage cannot compete with the low prices demanded by the market. Is it also possible to add value in a different way? During this dinner we celebrate 'worthless' white cabbage and re-instate and determine its value together.