Innovation in cooking leads to exciting Culi-Air experience |
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Angelique Schmeinck, Dutch Master Chef, is a great example of innovative, out of the box thinking. Imagine cooking on 1500m height, with an hot air balloon as oven: the pure thought to use existing resources and transform these into an innovative concept.
Yesterday evening I was invited to make a flight and have a one star michelin dinner with 9 other flying guests. Now why was this an experience for me? First of all there is a great amount of the unexpected and the unknown. I had never flown in a hot air balloon. Second the pure sensation of being above land being close to it and high above is pure magic (all senses stimulated). I lost the sense of time, was emotionally involved (safety, risk and excitement). It is doing and undergoing. Contact with the raw stuff and on top of that the combination of the flight and the enjoyment of a good meal. And I would love to do it again with my family and friends.
THE STORY
In 2003 Angelique Schmeinck got the idea to prepare high class dinners with the hot air of a hot air balloon. Should the balloon be hot enough to cook? Angelique started to experiment with this concept and yes indeed in certain parts of the balloon temperatures of 100 degrees Celcius are normal. Angelique now organizes flights regularly in several places in The Netherlands.
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