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.

When Chef Daniel Patterson wrote this piece for MAD about mental health, we were deeply struck by his honesty and courage. While it speaks specifically to those in the restaurant industry, we feel it’s every bit as relevant today to anyone who struggles with depression or mental illness.

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The MAD community extends beyond the big red tent. Together we are making sustainable changes in our food system. Will you join us?

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At the sixth MAD Symposium, Rosio points out the gap which exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person.

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Chef and owner of the year-old restaurant, Core, Clare Smyth is one of the industries most awarded chefs. Watch her talk from the sixth MAD Symposium here!

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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.

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

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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.