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.

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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In this important discussion, Lisa Donovan, Wade Davis, and Kim Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it.

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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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When meditating, you’re resting two to five times more than when you sleep. Michael Miller teaches regularly all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today’s world.

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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.

We as chefs are maternal. We feed people, our nature is to take care of people.

Roy Choi 

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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.