2024
-
Show Me The Money
For a long time, Irene Shiang Li didn’t pay much attention to the numbers. As the chef and co-founder of Mei Mei in Boston, she was far too busy making sure her suppliers showed up on time and the dumplings got made to really go deep on her business’s accounts. But about five years after…
-
5 Questions with Kirsten Kirby Shoote
Kirsten Kirby Shoote doesn’t feel like an activist, but they are all about changing the status quo, whether it’s pushing for cultural responsibility or bending farming laws in the name of sustainability
-
Can a Restaurant Do Well and Do Good?
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?
-
What You’re Getting Wrong About Flavor
Flavor scientist and chef-whisperer Arielle Johnson, author of Flavorama, would like to correct a few misconceptions.
-
5 Questions with Sean Gabbiani
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.
-
5 Questions with Laura Cabrera
This month, MAD Academy alum Laura Cabrera shares her views on what it means to lead and collaborate well, and why we need to ditch old-school mentalities so the next generation of chefs can thrive.
-
The Childcare Conundrum
When McGee’s Scot Irish Pub in Anderson, South Carolina re-opened after the pandemic lockdown, chef and co-owner Dixie Benca found herself facing a new twist on an old problem. Her restaurant, which serves creative pub food, had been in business for more than 25 years, and during that time, she had seen her employees struggle…
-
Chefs, Spheres, and The Coming Robot Revolution
What does this new age of automation hold for restaurant kitchens?
-
5 Questions with Jack Feeny
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.