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David Chang on the allures of the kitchen’s dark side and its battle against the light.

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Iliana Regan shares her perspective on changing kitchen culture.

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senderens redo

Examining the legacy of the pioneer who trained Passard.

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Raquel

A look at one of Paris’ most beloved, and quietest, chefs.

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The sushi master and René have a chat about hard work, becoming a master, and happiness.

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One of the French masters offers an impassioned call to action.

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Modernist chef Wylie Dufresne on what you need to make it in a kitchen.

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The Pulitzer Prize-winning critic Jonathan Gold explores whether or not there is such a thing as an authentic cuisine.

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A Japanese soba master demonstrates his craft in hypnotic, completely stunning fashion.

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A guerilla farmer from Los Angeles talks about how we need to make food and gardening sexy.

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The British restaurant critic and writer thinks chefs can’t really change the world.

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The American pioneer answers the question that inspired the fourth MAD Symposium.

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Everything tastes more delicious if you feel good about where it came from.
Hugh Fearnley-Whittingstall 

Symposiums & Talks

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MAD5

MAD5 will take place in 2016 rather than 2015. Quite simply, we want to make MAD5—or “MAD GO”—as impactful as possible. In the coming months, we will start scoping out some of the projects we hope to present, as well as more information about how (and why) to attend. Stay tuned for updates on the date, location, and program of MAD5 by signing up for our newsletter.

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.