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.
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.
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.