MAD2 / Appetite

Refshaleøen, Copenhagen

About the event

During the first MAD Symposium, we delved into the theme of vegetation. For the second, we turned our attention from the natural world to the inner one. Appetite keeps us curious, it compels us to explore the world with our senses: our ability to taste, touch, smell, see and to think. As chefs, we work and live through appetite. Knowing the techniques of our craft, the science of cooking, or the seasons of produce, is of course valuable, but during this weekend, we aimed to deepen our understanding. We wanted to investigate the intuition that drives our everyday routine and inspires creativity.

Featured Speakers
Andrea Pieroni
Anthony Myint and Danny Bowien
Chido Govera
Dan Barber
David Chang
Enrique Olvera
Fergus Henderson and Trevor Gulliver
Ferran Adrià
Hugh Fearnley-Whittingstall
Leif Sørensen
Massimo Bottura
Massimo Montanari
Nordic Food Lab
Patrick Johansson
Paul Rozin
Rasmus Kofoed
Roderick Sloan
Shinichiro Takagi
Tor Nørretranders

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.