MAD News
All the latest updates from MAD.
-
Q&A with Dimitris Afentakis
Chef, restauranter, and MAD alum Dimitris Afentakis has dedicated himself to bringing authentic Mexican cuisine to Greece. This month, Dimitris shares how his yearly pilgrimage to Copenhagen keeps him inspired, including by learning from MAD hall-of-famer Rosio Sanchez, and an exciting offer on the horizon.
-
Raymond Blanc, Agent of Change
Late in a starry career, a chef re-invents the way his restaurant works—and asks the industry to do the same.
-
Q&A with Rose Wilde
n the wake of January’s devastating wildfires, Los Angeles is struggling to rebuild. Stepping up to help her city bounce back is local chef, author, and social justice advocate Rose Wilde.
-
Head of Academy
About the position We’re looking for a Head of MAD Academy to join our team in Spring, 2025. You’ll lead MAD’s innovative education programs, designing and delivering both general courses and custom offerings to train and inspire the next generation of hospitality leaders. You are a strategic thinker, have solid teaching and facilitation experience, and…
-
Two chefs, two continents, one climate emergency.
Separated by an ocean and two very different cultures, the word that Katie Button and Ricard Camarena each spontaneously chose to describe an unprecedented disaster reflects the deeper experience they now share. Both of them are still coming to grips with the impact of extreme weather devastation on their communities. Both of them found a…
-
Food for Thought
MAD Academy’s Alumni Kitchen is back! As part of this year’s Copenhagen Cooking Festival, our talented alumni will once again host a thought-provoking popup that asks–and deliciously answers—intriguing questions about where our food comes from and how we can make it better.
-
MAD at Folkemødet 2024
MAD will host a debate in ‘Techteltet,’ focussed on food culture and the pivotal questions surrounding the plant-based food movement—if and how the broader industry should embrace the shift. Featuring a panel of politicians, food industry leaders, and researchers, we’ll delve into emerging research, test food innovations, and discuss what the green transition should taste…
-
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?
-
Head of Finance
We’re looking for an experienced and versatile finance all-rounder to join us in Spring ’24. You’ll be responsible for the day-to-day management of bookkeeping and accounting and will lead the organization’s financial management. For this role, we’re looking for someone with exceptional organizational skills, who wants to join a dynamic, international non-profit with the ambition…
MAD in the Press
-
Denmark Will School Chefs in Global Problems and Solutions
MAD, dedicated to global change in the restaurant industry, on Tuesday announced its most ambitious project to date: building a permanent educational center in Copenhagen.
-
Meant to be Eaten: You and I Eat the Same, Ep.38
A conversation with Melina Shannon-DiPietro and Chris Ying on the first book of MAD’s book series “Dispatches”, devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats.
-
Fried Chicken Is Common Ground
Editor Chris Ying introduces an essay from ‘You and I Eat the Same,’ the first volume of book series ‘MAD Dispatches’ – published in collaboration with Rene Redzepi.
-
Lifetime Memories Made at MAD 6, the Best Chef Summer Camp Ever
For the sixth iteration of the MAD Symposium, 600 chefs and industry professionals from 58 countries gathered for two days of discussion on how to better the industry for everyone. Alongside serious talks about creating supportive spaces for women and people of color and combatting global warming, there appeared to be some serious bonding inside…
-
Sydney hosts its first MAD Mondays talk
A spin-off of the MAD Symposium, MAD Monday events invite the public to join the discussion about some of the most important questions in food right now, starting with Australia’s Indigenous food systems.
-
René Rezepi’s Groundbreaking Food Industry Symposium Returns This August
The food world’s leaders will gather for MAD6 to discuss improving the industry for women, immigrants, and people of color.
-
One of the world’s most famous chefs wants to help you forage for your food
On Tuesday, at the World’s 50 Best Restaurants’ 15th anniversary event in Barcelona, chef René Redzepi announced the launch of an international program that aims to connect people to nature and the landscape. “How might the world look different, if we all were foragers?”
-
Highlights From the Food World’s Most Game-Changing Festival
Yet, the two big issues on MAD5’s main stage were unmistakable: the mental and physical health of industry insiders, and the importance of nurturing the food community’s next generation. “If you want to go fast, go alone,” said José Andrés said, “if you want to go far, go together.”
-
René Redzepi and Yale Join Forces for Chef Leadership Institute
The chef behind Copenhagen restaurant Noma is teaming up with the equally illustrious Yale University on a new project. Redezpi is teaming up with the university to start the MAD Institute at Yale, a chef leadership program.