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Beloved Sydney restaurateur Kylie Kwong on celebrating both heritage and native ingredients in cooking.

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Zimbabwean activist Chido Govera shares her vision of tomorrow’s meal as a key to unlocking great potential.

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The maestro behind three-star Osteria Francescana talks about how cooking has inspired him to take action.

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At the first-ever MAD SYD, David Chang and René Redzepi discuss tomorrow’s meal and the role of the chef in making it.

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Stressing out your plants can make them more delicious. Our Dr. Flavor is finding out how.

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Our Head of Research Arielle Johnson and noma Head of R&D Lars Williams break down their quest for flavors at WIRED2015.

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Serving up invasive species as a way to combat the problem, and creating something delicious in the process.

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Diletta Parente recounts her journey to becoming a food activist, and gives an insight into her work in fighting food waste.

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René asked, “How do we change the culture of our kitchens?” Here are your responses.

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Learning about sadza, a local staple food eaten in Zimbabwe.

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The oyster mushroom, is one of the biological powerhouses behind Chido Govera’s Future of Hope Foundation

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Lars Williams, Noma head of R&D, foraging Masokosiyana berries with some of Chido Govera's girls

MAD is working with Chido Govera to bring new ideas about cooking and collaboration to life

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A new conversation about kitchen culture, asking the question of whether and how it could or should be changed.

Yale and MAD have joined forces to lead a new discourse for chefs.

The MAD Lab explores unthought-of questions at the interface of food and science.

A print collection of fifteen essays that explore the question, 'What is cooking?'

VILD MAD (or “Wild Food” in English) is a resource for learning about, tasting, and exploring wild food.

A concept that aims to unleash the potential of cooking to engage communities through creativity and craft.

An evening of discussions and presentations that delve into current issues in food and cooking.

Our symposium brings people of all disciplines from all over the world together for two days of intense discussion of the past, present and future of food.

Cuisine has never been static, and authenticity is a moving target.
Jonathan Gold 

Symposiums & Talks

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Refshaleøen, Copenhagen

MAD5 / Tomorrow’s Kitchen *SOLD OUT*

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.

About MAD

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.