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Featured Video

 Hana and Houda Hussein at MAD Monday on Migration

Hana and Houda Hussein, members of Copenhagen nonprofit Trampoline House from Afghanistan and Palestine and chefs for its catering service Sisters’ Cuisine, told stories of the role food has played in their lives in Denmark.  

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Lawyer, and political commentator, Natasha Al-Hariri, introduced the topic of the evening, by speaking of her own experiences of the intersection of migration and food.

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Chef Thorsten Schmidt, founder of Malling and Schmidt in Århus and VILD MAD consultant, shared historical perspectives on food and cuisine as the product of the movement of people, traditions, and ingredients.  

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Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addressed research investigating the role food can play in breaking down barriers between groups, as well as the dangers of essentializing immigrant cuisine.

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Co-founder and Executive Director of Copenhagen nonprofit Trampoline House, Morten Goll explained the origins and philosophy of the user-driven refugee justice community center he runs.

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Founder of catering company Hahnemanns Køkken, cookbook writer, and chef Trine Hahnemann shared the ways she builds opportunities for migrants into her business.

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José Andrés is a chef and owner of ThinkFoodGroup, author, television host, and humanitarian. Named one of Time magazine’s “100 Most Influential People”. Pioneer of Spanish tapas in the United States.

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Kat Kinsman on what she believes is killing the restaurant industry.

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A peek into what happened at MAD5.

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I was standing in a bar, talking with a chef friend. It was late. We were drinking. And talking about depression.

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Eric Archambeau is a venture capitalist and chairman of the Jamie Oliver Food Foundation.

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“Cooking has to be, first and foremost, an act of love” – Carlo Petrini. Petrini is a food activist and founder of the Slow Food Movement.

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Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses.

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“Keeping Up With the Guys: Working With the Family”

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René Redzepi closing speech at MAD5 about “Tomorrow’s Kitchen”.

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Jacques opened MAD5 with stories from the French kitchens of the 50’s.

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Watch the short documentary from Alex Atala’s team from MAD4 in 2014.

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Beloved Sydney restaurateur Kylie Kwong on celebrating both heritage and native ingredients in cooking.

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Zimbabwean activist Chido Govera shares her vision of tomorrow’s meal as a key to unlocking great potential.

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The maestro behind three-star Osteria Francescana talks about how cooking has inspired him to take action.

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At the first-ever MAD SYD, David Chang and René Redzepi discuss tomorrow’s meal and the role of the chef in making it.

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Stressing out your plants can make them more delicious. Our Dr. Flavor is finding out how.

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Our Head of Research Arielle Johnson and noma Head of R&D Lars Williams break down their quest for flavors at WIRED2015.

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Serving up invasive species as a way to combat the problem, and creating something delicious in the process.

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Diletta Parente recounts her journey to becoming a food activist, and gives an insight into her work in fighting food waste.

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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.