MAD News
All the latest updates from MAD.
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MAD7: The Recap
An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do
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Invitation til pilotprojekt: Innovationsnetværk for økologiske grøntsager
Hvordan kan tættere samarbejde mellem kokke og landbrug give flere og bedre økologiske råvarer målrettet restauranter og forbrugere? Det er et spørgsmål, vi skal undersøge i et pilotprojekt med udgangspunkt i et netværk på tværs af værdikæden — bestående af kokke, landmænd, frøavlere og madiværksættere. Vi arbejder ud fra en tese om at et øget udvalg af…
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Director of Development
About the Position MAD is seeking a new Director of Development. The Director of Development will partner with the Executive Director to provide leadership for MAD’s fundraising activities, including growing MAD’s annual fundraising from $1.4 million to $3+ million annually. This role provides an opportunity to unite a passion for MAD’s mission with the entrepreneurial drive…
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A festival for Danish culinary & hospitality students
On May 23, we’re launching MAD Camp: a one-day festival for Danish culinary and hospitality students, in collaboration with MAD7.
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Nope, Not Done Yet
An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do
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MAD Talks is here!
With less than two months to go until MAD7, we’re sending a little anticipatory treat out into the world. Our first podcast, MAD Talks, featuring René Redzepi, chef of noma and founder of MAD, in conversation with some of our most iconic past Symposium speakers.
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Q&A with Esther Merino
MAD Alum Esther Marino is splitting her time between teaching at the Basque Culinary Center and diving deep into the intersections of anthropology, gastronomy, and innovation to rethink what exceptional service—and a great drink—can really be.
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The AI Kitchen
Two Basques with confusingly similar names and an interest in the future test the creative possibilities.
MAD in the Press
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Audi of America and global hospitality nonprofit MAD name six recipients of The LA Scholars Award
MAD’s most comprehensive scholarship to date brings six change makers from the Los Angeles hospitality community to MAD Academy in Copenhagen.
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MAD World
Go behind the scenes at MAD Academy with journalist James Clasper, who dives deep into a program week with perspectives from Melina Shannon-DiPietro, Magnus Nilsson, visiting faculty member Douglas McMaster, and Academy alums.
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Mind the Gap: Melina Shannon-DiPietro of MAD
MAD Executive Director Melina Shannon-DiPietro on how MAD Academy works to fill in the gaps between what we know and what we need to know to truly thrive as an industry.
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Global Denmark Podcast, Episode 87: Changing the Hospitality Industry
How can people working in hospitality contribute to the green transition? What does it take to create a restaurant that is resilient and financially sustainable? And how do we build an industry with better working conditions for all?
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Audi teams up with three-Michelin-star Restaurant Noma and global nonprofit MAD to spark conversations around sustainability
Audi of America announces a collaboration with Restaurant Noma and MAD, reinforcing a shared passion for innovation, focus on sustainability and commitment to driving positive change.
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What Noma did next: how the “New Nordic” is shaping the food world
In our time of climate crisis and inequality, as top chefs dream less of Michelin stars and more of changing the world, the New Nordic movement is reaching beyond haute cuisine into classrooms, supermarkets and parliaments.
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På skolebænken i nomas fremtidsakademi
Climate research, chamber music and military management experience. This is what the syllabus looks like at MAD Academy in Copenhagen, which will be preparing chefs for the future.
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How to create a zero-waste restaurant
A gathering of culinary minds: what got people talking at MAD’s evening discussion ‘MAD Monday on a Thursday’ in Copenhagen.
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What René Redzepi did next
The Noma chef on changing the world, innovating relentlessly and learning to stop being angry. “If you want to be part of changing food, be part of changing people that are in food.”