Video Productions
HIH scripted and produced multiple videos spotlighting our sustainable gastronomy events and culinary tours, featuring visiting Michelin chefs, culinary students, farmers, and artisanal producers. Most of these productions were created in-house by our talented Art Director Yazeed Malkawi, while some were produced in collaboration with our media partners.
Have a look below to see examples of our work and learn how we can enhance your culinary content.
International Year of Camelids (FAO)
Ships of the Desert, Wadi Rum, May 2024 | Organized by the National Agricultural Research Center (NARC), Camelera, and Hospitality in Health (HIH).
Sustainable Gastronomy Day
Royal Academy of Culinary Arts, Amman, June 2023 | Four local top chefs served a four course menu themed around our four core values for sustainable gastronomy.
From Farm to Fork Dinner
Manara Arts & Culture, Amman, July 2023 | Three Michelin chefs from Germany and the Netherlands, and two Jordanian chefs served a 100% local & seasonal menu.
Culinary Tour • Northern Jordan
Four-day fam trip, July 2023 | HIH and the Jordan Tourism Board hosted Michelin Chefs, and Food Writers on a trip to Umm Qais, Ajloun, Jerash, and Salt.
From Farm to Fork Dinner
Saraya Beach Club, Red Sea, May 2023 | Two Michelin chefs from the Netherlands, and three Jordanian chefs served a sustainable seafood menu.
Culinary Tour • Southern Jordan
Four-day fam trip, May 2023 | HIH and JTB hosted Michelin chefs, influencers, and travel writers on a trip to Madaba, Feynan, Petra, Wadi Rum, and Aqaba.
From Farm to Fork Dinner
Manara Arts & Culture, Amman, Nov. 2022 | A Dutch Michelin chef, Canadian Top chef, and three local chefs served an extra virgin olive oil themed menu.
Culinary Tour • Olive Season
Four-day fam trip, Nov. 2022 | HIH and Royal Jordanian hosted celebrity chefs, and travel writers on a trip to olive farms, and the National Olive Festival.
From Farm to Fork Dinner
The Space, Amman, Nov. 2021 | Five leading Levantine chefs served a five-course menu, revealing the culinary treasures of the olive season in Jordan.
Farm Visit • Ancient Olive Trees
Ajloun, Oct. 2021 | A unique farm tour to the town of Hashemiya to visit ‘Mehras’ olive trees, one of the oldest genetic olive genotypes in the Mediterranean.
Four Core Values by HIH
Amman, May 2021 | Our four core values for sustainable gastronomy: Health Cuisine, Environment, Responsible Innovation, and Socio Economic impact.
From Farm to Fork in Jordan
Amman, April 2021 | While 2021 celebrated Jordan’s centennial, it also marked the launch of From Farm to Fork in Jordan to introduce sustainable culinary tourism.
Guest chef Heinz Reitbauer***
Four-day event, Amsterdam, January 2018 | The second edition of our partnership with Horecava and Bidfood was themed ‘The Future of Farming & Gastronomy’.
Culinary Conference with 12 Michelin Chefs
Four-day event, Amsterdam, January 2017 | The first edition of our partnership with Horecava and Bidfood was themed ‘From Source to Plate in the Netherlands’.
From Farm to Fork in the Netherlands
Food Reporter, Nov. 2016 | Interview with Michelin chefs Wilco Berends* and Jonathan Zandbergen* from our book From Farm to Fork in the Netherlands.
Guest chef Massimo Bottura***
Utrecht, Nov. 2015 | The second edition of our Health Cuisine partnership with trade show Gastronomie. “The most important ingredient of the future is Culture”.
Health Cuisine • class of 2015
Cas Spijkers Culinary Academy Twente, April 2015 | Students prepared a healthy haute cuisine menu under the guidance of wellness chef René Staartjes.
Health Cuisine • class of 2014
Cas Spijkers Culinary Academy Twente, March 2014 | CSA and HIH implemented the first Health Cuisine lessons into the culinary curriculum in the Netherlands.
Get in touch!
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