“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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René asked, “How do we change the culture of our kitchens?” Here are your responses.

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Learning about sadza, a local staple food eaten in Zimbabwe.

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The oyster mushroom, is one of the biological powerhouses behind Chido Govera’s Future of Hope Foundation

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MAD is working with Chido Govera to bring new ideas about cooking and collaboration to life

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A memorial grant to give young promising chefs the opportunity to visit a MAD Symposium.

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Wylie Dufresne on why cooking is a team sport.

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Hey Arielle, I am a bartender. I’m interested in peat and smoke, and have some questions…

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Jason Hammel takes on the ways in which money (or lack there-of) plays into kitchen culture.

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Suzanne Goin talks gender roles, respect, and relationships in the kitchen.

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Roddie Sloan describes the tragedy of a beloved food becoming endangered, and thus inedible.

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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.