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.

Ever watched soba noodles crafted in complete silence? What was the journey behind Clare Smyth and the opening of Core? And what happens when Jiro Ono and René Redzepi share a pot of tea?

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We proudly present our very first book series!

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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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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.

Right now, the move is to start having conversations that are uncomfortable.

Lisa Donovan 

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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.