Letter from Chang

In our first discussion for MAD3, it was clear that we had “guts” on the mind. Not only in the literal sense, but also the strange concoction of fear, courage and conviction needed to make culinary dreams a reality.

Looking at some of the speakers we have lined up for August, we will hear stories about guts in all of sorts of guises:

  • Integrity: believing in something so much that it teeters on the border of insanity.  You have to believe what you think is right, no matter how crazy it may seem.
  • Naiveté: accepting that you’re never going to know enough, but that doesn’t stop you from trying, even if you’ll probably fail.
  • Conviction: understanding that ultimately you really have nothing to lose when making a decision.

I was asked to conjure an image of what I think “guts” is, and all I could think of was Tank Man.  He keeps me humble and makes me realize that we just cook food. Real guts can change the world.

See you in Copenhagen.

dc

Related articles

One of the world’s most famous chefs wants to help you forage for your food

Washington Post

On Tuesday, at the World’s 50 Best Restaurants’ 15th anniversary event in Barcelona, chef René Redzepi announced the launch of an international program that aims to connect people to nature and the landscape. “How might the world look different, if we all were foragers?”

Raising Ants in the Midwest

Iliana Regan

Iliana Regan chronicles her dabble in raising carpenter ants fit for a plate.

A War Zone Cuisine

Ahmed Jama

Ahmed Jama on promoting peace through food.

HELP US STAY MAD

Support

By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world. MAD’s programs are only made possible through your generosity - we couldn’t be MAD without you.

Subscribe

Newsletter

Sign up to get the latest on MAD’s programs, events, applications, and opportunities, and insider scoop for friends and alumni of MAD.