MAD on why being the best in the industry “doesn’t have to hurt”
Sam Nutter and Victor Wagman
A recipe from the boys at Bror
The Japanese art of kintsugi, which shows that something broken can become better than it was before.
MAD Long reads | Digest
Chef hours have been notoriously extreme for pretty much as long as there have been restaurants. Is that just part of the job or is it a lack of imagination?