Culture of the Kitchen



In August, René Redzepi issued a conversation starter in the form of this op-ed piece he wrote to Lucky Peach’s editors on kitchen culture.

Since then MAD (and Lucky Peach) have opened the conversation to a wider audience, calling for contributions from chefs the world over, drawing insight on the problems and pitfalls of kitchen culture, as well as different kitchen models.

Many modern kitchens are still based on outdated models with, highly strict, high intensity, high pressure, alpha environments that are toxic for those who work within them. Pressure, abuse, lack of respect, inclusiveness, and even violence, they’re problems that are rampant in many kitchens across the world.

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MAD wants to investigate the way in which kitchens are run, the success and failures of different models, as well as how we can better our current systems. In this way, the Culture of the Kitchen project works with our partnership program at Yale to open dialogue on leadership models, teaching and providing examples of leadership for rising and established chefs.

We would like to encourage insight and stories from all chefs and former chefs, by submitting your thoughts on this form here. Every month we will highlight different chefs, sharing their insights on what works, and what needs to change. This will then form a big part of the discourse at MAD5, as we invite others to come forward, and to discuss new possibilities for the future.

Recent stories include contributions from Iliana Reagan and David Chang 

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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.