At the sixth MAD Symposium, Rosio points out the gap which exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person.

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In this important discussion, Lisa Donovan, Wade Davis, and Kim Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it.

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Chef and owner of the year-old restaurant, Core, Clare Smyth is one of the industries most awarded chefs. Watch her talk from the sixth MAD Symposium here!

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When meditating, you’re resting two to five times more than when you sleep. Michael Miller teaches regularly all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today’s world.

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Jeannette Ehlers is a Danish-Trinidadian multidisciplinary visual artist who aims to disrupt the dominating narratives and replace them with ones that acknowledge the aspects of history that have thus far been ignored. In her talk ‘Rewriting History’, Ehlers discusses how it is possible to reframe history so that it is inclusive to all.

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In a captivating dialogue led by Lisa Abend, Ben Shewry delves deep into how the harrowing stories of his early career galvanized him as he and his team at Attica strived to a create an equal, safe and fun work environment.

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Kamilla Seidler, has led kitchens the world over, and has won widespread recognition for her work as head chef of Gustu, a built from scratch culinary academy and fine dining restaurant in La Paz, Bolivia. Despite the accolades, she, like a lot of us, constantly questions whether she is good enough.

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Jay Fai, with her signature oversized goggles that protect her from grease, opened the stage of the sixth MAD Symposium, demonstrating live how to make her famous crab omelet.

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Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food.

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Vincent Hendricks is a professor of Formal Philosophy at The University of Copenhagen. On stage at the sixth MAD Symposium, Hendricks argues that restaurants need to harness their power and take on responsibility beyond serving food.

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Lynda Obst is one of Hollywood’s most prolific producers. At the Sixth MAD Symposium, Obst shared her eye-opening account of life in the center of the storm, providing us with an insight into a culture of abuse and sexualized narcissism.

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At the first Sydney MAD Monday, Palisa Anderson, director of Sydney restaurant Chat Thai and first-generation farmer of Boon Luck Farm, shared stories from her childhood, as well as her farming practices and approach to utilizing sustainable Indigenous ingredients in her cooking.

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Learn more and download the VILD MAD app at http://www.vildmad.dk.

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VILD MAD – Danish for wild food – is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English,

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Learn more and download the app at vildmad.dk.

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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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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.