5 Questions with Laura Cabrera
At just 21, Laura Cabrera found herself as head chef at Nectar, one of Mexico’s top restaurants. “I was almost crying every night,” she recalls. “I was suddenly put in this huge position, and I didn’t know what to do.” Now, more than 10 years later, Laura is running...
Chefs, Spheres, and The Coming Robot Revolution
Toward the end of their presentation at this year´s Madrid Fusion, the chefs of Barcelona’s Disfrutar, which got its third Michelin star a few months ago, finally turned to the hulk silently lurking downstage. Whisking aside the cloth draped over it with a dramatic...
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... 