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Kat Kinsman on what she believes is killing the restaurant industry.

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A peek into what happened at MAD5.

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I was standing in a bar, talking with a chef friend. It was late. We were drinking. And talking about depression.

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Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses.

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“Keeping Up With the Guys: Working With the Family”

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René Redzepi closing speech at MAD5 about “Tomorrow’s Kitchen”.

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Jacques opened MAD5 with stories from the French kitchens of the 50’s.

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Watch the short documentary from Alex Atala’s team from MAD4 in 2014.

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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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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.

When most people think of pork these days, they probably imagine a piece of meat wrapped in cellophane. We need to be more conscious carnivores.

Dario Cecchini 

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.