The Food World’s G-20

5 Questions with Jack Feeny

MAD Alumni Q&A

British chef Jack Feeny arrived at MAD Academy in 2021 with a good deal of knowledge about sustainability under his belt: in fact, he had already published a manual, produced with the help of other chefs and called No Mise En Plastic (get it?) that offered tested advice on reducing single-use plastics in restaurants.

Frango a Passarinho

Alex Atala

Alex Atala presents a recipe for chicken, while encouraging us to think about the step between animal and ingredient: death.

Bridgette

Wylie Dufresne, Wylie Dufresne and Sam Henderson

Modernist chef Wylie Dufresne on what you need to make it in a kitchen.