MAD News
All the latest updates from MAD.
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A MAD Guide for the Perplexed: Caviar
Avocados. Bluefin. Chocolate. Salmon. It’s a complicated jungle out there for anyone trying to navigate the sustainability of a number of ingredients. So we’ve started an ongoing series intended to help chefs and restaurateurs cut through the thicket of competing claims, confusing information, and plain old bullshit surrounding some foods. In each issue, we explore…
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Starting from Zero-Zero by Eilia Attar
When you ask most people why they became chefs, they will tell you it has to do with love: a love for food, or for the people who cooked for them when they were small, or for the way that food itself expresses love. But what if love isn’t enough?Â
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The Zero Waste Communication Conundrum
How do you talk about what you’re doing without being overbearing? Chefs are finding subtle ways to open a wider conversation about where our food really comes from.
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The Restaurant Resistance
A look at how food and the restaurant industry have quietly (and sometimes not so quietly) pushed back against power.
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Borders
MAD Mondays return to Los Angeles! Join us for a conversation about borders, led by local entrepreneurs, chefs and storytellers Sana Javery Kadri, Lulu Wang, Anthony Wang and Javier Cabral.
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The Seed of an Idea
Time and time again, chefs are proving essential to transforming food systems, but how can we mobilise this further to build better vegetable futures?
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Innovationsnetværk for økologiske grøntsager – opdatering pĂĄ de to første netværksmøder
Kære alle, Tusind tak for jeres deltagelse i de to første Seed Chef-netværksmøder – bĂĄde i København og hos MĂĄnssons i Brande. Det var to dage fyldt med gode samtaler, nye perspektiver og ikke mindst en stærk fælles vilje til at finde veje til at fĂĄ flere og bedre økologiske rĂĄvarer i omløb. Første møde…
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In the Tariff Weeds
How should restaurateurs, producers, and food entrepreneurs navigate the ongoing tumult caused by ever-changing global tariff policies?
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A MAD Guide for the Perplexed: Salmon
A guide to sourcing, stocking, and cooking with salmon. The first in a series designed to help you make good decisions about vexing ingredients.
MAD in the Press
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Rene Redzepi Reveals the Future of World’s Best Restaurant Noma
It starts with the return of his MAD Symposium, a culinary world gathering with impact well beyond dining out.
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Melina Shannon-Dipietro on Empowering the Industry to Change the World Through MAD
In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining RenĂ© Redzepi in Copenhagen, shares insights into how the organization is…
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Can a Restaurant Do Well and Do Good?
Restaurants have enough trouble making money. But some operators are betting on nonprofit dining rooms to do it while making change.
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Copenhagen Comes to Town
MAD Academy shows up at Myriel this month to raise money for culinary scholarships.
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MAD on why being the best in the industry “doesn’t have to hurt”
Skal verdens bedste restauranter absolut også være verdens dårligste arbejdspladser? Nu er forandringen måske på vej
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Mundfuld: S8E1 Mad Academy
MAD’s own Roberta Garavano and alumna Aly Beveridge sat down with the Rasmus Lund and Jeppe Als from Mundfuld podcast to talk about the MAD Academy Alumni Kitchen popup.
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Creating Home with Melina Shannon-DiPietro
Executive director Melina Shannon-DiPietro talks to Jenn Huang of the podcast Curito about her professional journey and her work at MAD to inspire and equip people in hospitality to make the change the world needs.
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Politikere deltager i stort madshow
Four politicians take part in a debate about food (and politics). The evening has focus on food and drink, in a relaxed atmosphere, the politicians discuss the food we eat and how we produce it.
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A beginner’s guide to foraging – from what to find and when
VILD MAD Program Director Mikkel-Lau Mikkelsen shares his expert tips on joining the hunt for wild, edible plants.