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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Jeannette Ehlers is a Danish-Trinidadian multidisciplinary visual artist who aims to disrupt the dominating narratives and replace them with ones that acknowledge the aspects of history that have thus far been ignored. In her talk ‘Rewriting History’, Ehlers discusses how it is possible to reframe history so that it is inclusive to all.

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In a captivating dialogue led by Lisa Abend, Ben Shewry delves deep into how the harrowing stories of his early career galvanized him as he and his team at Attica strived to a create an equal, safe and fun work environment.

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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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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.