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.

Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United

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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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For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human. Guided by Munchies

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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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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.

I like being called ballsy, but it’s not about that, we can all be reckless. The challenge is to combine the guts, your feelings, your instinct and make it personal, authentic and go for what you want.

Barbara Lynch 

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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.