D.I.N.E

Ideally, the activity is set in a professional kitchen and facilitated by a professional of the culinary arts. It can also happen in any other kitchen large enough for the group. Groups of more than seven participants should be split in teams of 4-5 members.

1. Introduction and familiarisation with the space: The participants are given a few minutes to introduce themselves to each. Afterwards the facilitator shows the group around the space and demonstrates the use of equipment.
2. Team building: Teams are exchanging traditions and cultural references that exist in their childhood cities, regarding food. Each participant is invited to mention their personal preferences and list ingredients that are not to their liking or are restricted in their culture or religion.
3. Presentation of ingredients: The facilitator will present the ingredients (see list below) and describe their use in both traditional and modern recipes common to the region where the activity is held.
4. Assuming roles: The task is to create a “dish” as an artwort, using the ingredients present in the kitchen. To do that, each team member is going to assume a specific role according to their preference and characteristics: one member can be responsible for selecting ingredients, another one for decorating the plate, one can be spokesperson for the team, and so on. Ideally these roles will develop through conversation and getting to know each other. Alternatively, the facilitator can assist in appointing roles which relate to each team member’s qualities.
5. Choosing ingredients: Now teams can choose the ingredients to create their dish. Now the senses are activated: The smell, colours and textures help participants to pick the most suitable ingredients for their dish presentation.
6. Creating the dish: Participants are invited to open up and express themselves: Which stories would they like to share and how do they relate to the ingredients? This relation doesn’t have to be litteral, it can also use shapes and sounds. For example, a broccoli can be a bush, lentils can be pebbles on the beach, a carrot can be a rocket, and so on. The “cooking” is now the artistic process of arranging of ingredients on the plate i.e. the canvas.
7. Presentation: All teams present their dish to the whole group and explain why they chose the ingredients and what different elements on the plate stands for. There should be ample time for questions and dialog.
8. Sharing a meal: Would participants now like to actually cook with the ingredients? Go ahead and enjoy the meal.