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.

From white gloves to tattoos, from handshakes to hi-fives, and from crystal glasses to handmade ceramics: the look and feel of dining and drinking out has changed. But what about the people and practice of service itself? Tickets available now.

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It’s our great pleasure to welcome a new member to the MAD team, Magnus Nilsson.

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For Carolyn Steel, the question of how we want to eat in the future is really a question of how we want to live. Using food as a lens, she takes us on a journey to understand the myriad ways in which food has shaped the cities and societies we live in.

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We’ve lost a third of the world’s fertile soil and are slated to lose another third in the next century–geologist David Montgomery tells an optimistic story about the environment.

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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.

The consciousness of the chef is as important as the ingredients and the preparations.

Michael Miller 

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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.