MAD is transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, in their communities, and across the world.
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Kamilla Seidler, has led kitchens the world over, and has won widespread recognition for her work as head chef of Gustu, a built from scratch culinary academy and fine dining restaurant in La Paz, Bolivia. Despite the accolades, she, like a lot of us, constantly questions whether she is good enough.

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3D COVER. Dispatches

We proudly present our very first book series!

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Jay Fai, with her signature oversized goggles that protect her from grease, opened the stage of the sixth MAD Symposium, demonstrating live how to make her famous crab omelet.

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Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food.

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

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

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 

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About MAD

MAD (taken from the Danish word for “food”) is a nonprofit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change.