Jacques opened MAD5 with stories from the French kitchens of the 50’s.Watch Video
Watch the short documentary from Alex Atala’s team from MAD4 in 2014.Read More
I like being called ballsy, but it’s not about that, we can all be reckless. The challenge is to combine the guts, your feelings, your instinct and make it personal, authentic and go for what you want.
This year, we ask ourselves: What do we hope our kitchens will be like in the future? And what can we do today to make those dreams a reality? Like past MAD Symposiums, there will be keynote speakers and presentations, but MAD5 will be even more collaborative and engaging than before.
MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.