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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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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April 16, 2015 - Washington DC., 2015 World Bank Group / IMF Spring Meetings.  The world needs a sustainable food system that will feed a projected 9 billion people by 2050 with nutritious food, provide livelihoods—and also help steward our natural resources.

To make this happen farmers, scientists, consumers, business leaders, food processors, nutritionists, distributors, policymakers and chefs must work together to build a system that feeds everyone and addresses the problems of malnutrition, obesity, hunger, extreme poverty and climate change.

Introduction: Juergen Voegele, Senior Director, Agriculture Global Practice, World Bank;
Panel:
Jim Yong Kim, President, World Bank Group; David Chang, Chef and Founder, Momofuku; Chido Govera, Founder, Future of Hope Foundation; David Hertz, Founder, Gastromotiva; Arielle Johnson, Head of Research, MAD; Mark Emil Hermansen,m Head of Development, MAD.

Photo: Simone D. McCourtie / World Bank

David Chang on the potential of chefs.

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April 16, 2015 - Washington DC., 2015 World Bank Group / IMF Spring Meetings.  The world needs a sustainable food system that will feed a projected 9 billion people by 2050 with nutritious food, provide livelihoods—and also help steward our natural resources.

To make this happen farmers, scientists, consumers, business leaders, food processors, nutritionists, distributors, policymakers and chefs must work together to build a system that feeds everyone and addresses the problems of malnutrition, obesity, hunger, extreme poverty and climate change.

Introduction: Juergen Voegele, Senior Director, Agriculture Global Practice, World Bank;
Panel:
Jim Yong Kim, President, World Bank Group; David Chang, Chef and Founder, Momofuku; Chido Govera, Founder, Future of Hope Foundation; David Hertz, Founder, Gastromotiva; Arielle Johnson, Head of Research, MAD; Mark Emil Hermansen,m Head of Development, MAD.

Photo: Simone D. McCourtie / World Bank

Chido Govera explains how mushrooms have transformed her life, and the lives of others.

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

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April 16, 2015 - Washington DC., 2015 World Bank Group / IMF Spring Meetings.  The world needs a sustainable food system that will feed a projected 9 billion people by 2050 with nutritious food, provide livelihoods—and also help steward our natural resources.

To make this happen farmers, scientists, consumers, business leaders, food processors, nutritionists, distributors, policymakers and chefs must work together to build a system that feeds everyone and addresses the problems of malnutrition, obesity, hunger, extreme poverty and climate change.

Introduction: Juergen Voegele, Senior Director, Agriculture Global Practice, World Bank;
Panel:
Jim Yong Kim, President, World Bank Group; David Chang, Chef and Founder, Momofuku; Chido Govera, Founder, Future of Hope Foundation; David Hertz, Founder, Gastromotiva; Arielle Johnson, Head of Research, MAD; Mark Emil Hermansen,m Head of Development, MAD.

Photo: Simone D. McCourtie / World Bank

David Hertz on how he built a business by harnessing the power of cooking.

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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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The founder of Kogi BBQ calls on chefs to use their skills to help those their restaurants typically don’t reach.

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An off-the-cuff reflection on courage from the noted Korean-American chef and restaurateur.

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Chris Ying gives an update on an initiative designed to help restaurants reduce their carbon footprint.

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No one better than a three-star Frenchman to show how it’s done.

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Two west coast chefs decide to join forces and start a chain of inexpensive restaurants to combat big fast food chains.

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About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.