Every few months, we hold a smaller event than our symposia, always on a Monday evening. MAD Mondays are the bread and butter of MAD’s community building. We invite the local community to join in intimate town-hall style discussions that deal with new topics, and have so far popped up in communities around Denmark and America.
Given that most Copenhagen restaurants are closed on Mondays, MAD Mondays bring together chefs and service professionals on their day off, as well as the general public, to learn about and discuss a topic relevant to the trade, but that there is usually very little time to discuss in depth in a restaurant kitchen. For each event we invite speakers from different disciplines to all speak on one central theme, following roughly the same format as symposia, sometimes even feeding into the larger discourse of a given symposium, or providing insight into auxiliary issues. We keep the audience small and intimate, so that the conversation can become a discussion inclusive of audience input.
We are always looking for new opportunities and partnerships to host MAD Mondays across the world, and bring our initiatives and message to new audiences outside of Denmark.
MAD Mondays have dealt with issues like:
15 May 2017. In an age of movement of people, ideas, climate, and capital across borders, what can we learn from our changing palate, plates, and kitchens?
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 who has the authority when it comes to restaurant criticism.
Stories on Limitations
22 April 2013. Discussion followed 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?
What is Creativity?
25 February 2013. What has creativity meant for the Copenhagen food scene? What is the role of creativity in food, deliciousness, health, sustainbility, change, culture, and in and of itself?