Rod vacuumed a whole beef for Betty Bossi
To help Betty Bossi discuss the sous-vide cooking method, Rod Kommunikation chose an unconventional approach. Artist Sandra Knecht vacuum-sealed an entire organic Galloway cow and staged it as a vanitas still life.
The beef was served nose-to-tail on Thursday evening at Kaufleuten in front of a large audience and media representatives. This means that all edible parts of the beef were artfully prepared and served by Sandra Knecht, the Betty Bossi chefs and top chef Moritz Stiefel. Beforehand, the last half of the beef was boned live on site by butchers. Most of the meat was cooked using the sous vide method. The whole action was much discussed in the media beforehand.
The elaborate work for the extraordinary key visuals was coherently traced in a film. The film served as an explanatory piece on social media and as a teaser for the event.
