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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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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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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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The sushi master and René have a chat about hard work, becoming a master, and happiness.

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One of the French masters offers an impassioned call to action.

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The Pulitzer Prize-winning critic Jonathan Gold explores whether or not there is such a thing as an authentic cuisine.

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A Japanese soba master demonstrates his craft in hypnotic, completely stunning fashion.

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A guerilla farmer from Los Angeles talks about how we need to make food and gardening sexy.

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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.