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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The Korean-American, Los Angeles-based graffiti artist David Choe talks flatulent Korean grandmothers, gambling addictions, and overcoming your fears.

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The Gallic giant in conversation with David Chang, René Redzepi, Daniel Patterson, and Chris Ying.

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A Yale professor traces the history of celebrity chefs from the Middle Ages to the present day.

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One of the world’s most beloved maître d’s explains how his work is a vital part of restaurant cooking.

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An innovative way to combat food waste: buy “ugly” but perfectly delicious produce.

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Celebrated chef and TV personality Chris Cosentino explores the darker side of food TV.

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The trailblazing chef on how fear has been the key to his success.

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The influential American chef and author presents a play in three acts.

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A UPenn professor on the ways chefs can make guests never forget a meal.

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A Zimbabwean activist who has changed the lives of women and orphans through sustainable mushroom farming.

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One of the most innovative chefs of all time on how to create something new.

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A new project hopes to help restaurants across the world eliminate their carbon footprint.

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The fearless Copenhagen chef Christian Puglisi on creating a restaurant that cuts things down to their essence.

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The Dante-quoting Butcher of Panzano on the importance of craft and love.

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The influential Indian actress and cookbook author on food as the most ingestible form of culture.

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The former Gambero Rosso chef on why he gave up cooking, and what might bring him back to the kitchen.

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One of today’s brightest young stars on the stresses of opening a restaurant.

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A philosopher explores the significance of cooking and sitting around a table for a meal.

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Three-time James Beard winner Anya von Bremzen on the importance of fantasy in dining.

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The London pioneer provides a simple and dazzling presentation.

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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.