MAD Mondays

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MAD Mondays is an event series that convenes on the traditional day of rest for restaurants. It’s an opportunity for cooks, chefs, and waiters to gather and decompress, talk about the issues facing the trade, and learn about things they don’t have time for during the workweek. Each MAD Monday focuses on a single theme—the oceans, waste, creativity—and brings in thoughtful speakers who can provide new and different perspectives on food and other fields of interest. MAD Mondays are open to the public, and are held throughout the year. In 2018, our ambition is to hold MAD Mondays around the globe.

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Some of our previous MAD Mondays have included:

Migration
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?

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 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, sustainability, change, culture, and in and of itself?

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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.