José Andrés is a chef and owner of ThinkFoodGroup, author, television host, and humanitarian. Named one of Time magazine’s “100 Most Influential People”. Pioneer of Spanish tapas in the United States.

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Kat Kinsman on what she believes is killing the restaurant industry.

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A peek into what happened at MAD5.

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Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses.

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“Keeping Up With the Guys: Working With the Family”

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René Redzepi closing speech at MAD5 about “Tomorrow’s Kitchen”.

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Jacques opened MAD5 with stories from the French kitchens of the 50’s.

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Watch the short documentary from Alex Atala’s team from MAD4 in 2014.

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Beloved Sydney restaurateur Kylie Kwong on celebrating both heritage and native ingredients in cooking.

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Zimbabwean activist Chido Govera shares her vision of tomorrow’s meal as a key to unlocking great potential.

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The maestro behind three-star Osteria Francescana talks about how cooking has inspired him to take action.

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At the first-ever MAD SYD, David Chang and René Redzepi discuss tomorrow’s meal and the role of the chef in making it.

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A new conversation about kitchen culture, asking the question of whether and how it could or should be changed.

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

The MAD Lab explores unthought-of questions at the interface of food and science.

A print collection of fifteen essays that explore the question, 'What is cooking?'

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

A concept that aims to unleash the potential of cooking to engage communities through creativity and craft.

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.

The moment when humans learned to produce and dominate fire – to cook – was an authentic revolution.

Stefano Mancuso 

Symposiums & Talks

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noma, Copenhagen

MAD Monday: The Ocean

On February 6 2017, Thomas Harttung and MAD hosted an evening that brought the Copenhagen cooking community to the ocean. In an era of rapid climate change and shifting ocean ecosystems, and given the restaurant

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.