MAD inspires and empowers the global hospitality industry to create sustainable change and transform food systems for the future. From young apprentices to emerging leaders and luminaries in the field, we’re equipping individuals with the knowledge and skills to make a difference in their communities and the world.

The Latest

Can a Restaurant Do Well and Do Good?

MAD Mondays | June 24

MAD Mondays return to New York! MAD and YETI™ team up to host a lively evening of inspiring ideas, delicious cocktails, and spirited debate around the question: can a restaurant do well and do good at the same time?

MAD Digest | May Issue

Newsletter

Flavor scientist and chef-whisperer Arielle Johnson, author of Flavorama, would like to correct a few misconceptions. Plus an interview with alum Sean Gabbani, and an Academy update.

5 Questions with Sean Gabbiani

MAD Alumni Q&A

Chef and two-time MAD Academy alum Sean Gabbiani talks to us about his long and not-always-pleasant stint in fine dining, and his current pursuit of creating a restaurant that’s about a lot more than just great food.

BE THE CHANGE

MAD Academy

MAD Academy is a school in Copenhagen, Denmark, that trains hospitality professionals—both employees and owners—to become change makers. Become a part of a thriving global network committed to transforming hospitality and our food systems.

Get inspired

How to Lead in a No-Ego Kitchen

Alanna Sapwell

Chef Alanna Sapwell has journeyed through kitchens around the world, experiencing different leadership styles in each. Now as head chef at her own restaurant, it’s her turn to set a new standard. 

Owning It

Rosio Sanchez

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

Carne e Spirito

Dario Cecchini 

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

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