October & November 2018
We are celebrating the release of our new book and very first publication MAD Dispatches with a special series of evening events along with our editor, Chris Ying. San Francisco, New York, and London, we
Take part in an ongoing conversation about collaborations between cooks, servers, farmers and community leaders that contribute to more, a resilient future for climate, cities, businesses and diverse communities.
Applications are closed for the Sixth MAD Symposium August 26 and 27 in Copenhagen.
Demand for indigenous Australian ingredients is increasing with restaurant-led trends. What role can restaurants play in shaping the ways this demand is met? On April 16, 2018, we gathered for a conversation about collaborations between
The VILD MAD festival invited all to come out to Amager Fælled in Copenhagen and discover wild ingredients, during the season for berries, mushrooms, and late summer herbs. Head to vildmad.dk/en/ to see if there are any upcoming events.
In an age of movement of people, ideas, and climate across borders, what can we learn from our changing palate, plates, and kitchen?
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
This year, we ask ourselves: What do we hope our kitchens will be like in the future? And what can we do today to make those dreams a reality? Like past MAD Symposiums, there will be keynote speakers and presentations, but MAD5 will be even more collaborative and engaging than before.
A day of talks & ideas with some of the world’s most exciting chefs and culinary thinkers, hosted in one of the world’s most iconic buildings.
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.