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.
On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.
On March 30th MAD & The Lake hosted a special evening of presentations and live music at the Jazzhouse in Copenhagen. The evening’s program featured different perspectives on the role of waste in the food world with the goal of inspiring creative solutions that can be applied in both the restaurant trade and our everyday lives. The questions we posed during the event included: ”How can we understand waste? And how should we move forward, if we want a beautiful, sustainable future?”
A path to celebrity, a means of attaining fortune – the past decade has given rise to a great many things that we know cooking is not. Our goal for MAD4 is to remind ourselves what cooking is.
Some of New York’s greatest culinary talents (and one writer) debate what it means to be a chef today.
When it comes to restaurant criticism, who has the authority these days? Two chefs and two writers discuss.
We asked our speakers to approach the Guts theme from every angle, so that MAD could be a place to reflect on the stories no one usually dares to tell.
For the second MAD Symposium, we turned our attention from the natural world to the inner one. What are the forces that inspire creativity?
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.