MAD Mondays

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MAD Mondays is a regular conversation series that tackles the issues that matter most in food. It convenes on Monday—the traditional day of rest for restaurants—and is an opportunity for cooks, chefs, and front of house to gather together, expand their thinking, and discuss issues of relevance. Each MAD Monday focuses on a single theme—migration, the oceans, waste, creativity—and features notable leaders excited to share new and different perspectives. These conversations build community – and inspire and assist the restaurant community in making a real and sustainable difference in their communities.

MAD Mondays are open to the public and are held throughout the year. In 2018, MAD Mondays will expand to Sydney, Australia, with the help of our friend, chef Kylie Kwong, and our partners at Carriageworks.

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Previous MAD Mondays include:

Migration
15 May 2017. In an age of movement of people, ideas, and food across borders, what can we learn from our changing palate, plates, and kitchens?

The Ocean
7 February 2017. All too often our thinking about sustainability stops at the water’s edge. Can cooking, farming, and doing business restore our oceans?

Trash or Treasure
30 March 2015. How can we understand waste? And how should we move forward, if we want a beautiful, sustainable future?

What We Talk About When We Talk About Being a Chef
10 March 2014. Three chefs and a writer who have witnessed the evolution of the cooking profession over two decades came together to debate what it means to be a chef.

More Talks About Critics and Food
24 February 2014. A discussion about media, authority, and criticism in restaurants.

Stories on Limitations
22 April 2013. A broad examination of the creative processfollowed by a movie screening of “The Five Obstructions” by Jørgen Leth and Lars von Trier.

Who Will Feed Us?
18 March 2013. Do we have the right systems in place in our restaurants to make room for food that benefits the environment? What is the role of cooking besides conviviality?

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About MAD

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.