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The AI Kitchen
Two Basques with confusingly similar names and an interest in the future test the creative possibilities.
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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.
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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…
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MAD Symposium 101
An Illustrated Guide to MAD7 Last week, we announced the return of MAD Symposium on May 25-26, 2025. By the time the tent flaps open on MAD7, it will be seven years since the global hospitality community last gathered together in Copenhagen. Seven years is a long time in this business, and we realize that many of…
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Hospitality workers are uniquely susceptible to alcohol abuse. Can that change?
This summer, Ferhat Dirik took two monumental steps. First, he quit drinking. Then, he told everyone about it. Together with his brother Sertaç, Ferhat has transformed Mangal 2, his family’s already popular ocakbasi, into the kind of place with its innovative take on Turkish cuisine and a strong natural wine list, that regularly gets labeled…
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Uses for Obsessives like Ben Shewry
When Ben Shewry appeared on stage at the first MAD Symposium in 2011, most of the audience had never heard of him. He was clearly nervous, and his talk about his Melbourne restaurant Attica was at times somewhat halting. But about midway through, he showed a short film that brought the house down. It focused on him…
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5 Questions with Julia Soria
Julia Soria, a chef and MAD alum with an impressive culinary career, has recently taken on a new challenge: launching her own bilingual magazine, Figo. We caught up with Julia to chat about going from chef to publisher, and where you might just see a wee bit of MAD in Figo’s pages.
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5 Questions with Alejandra Espinoza
Ecuadorian Chef Alejandra Espinoza had already hit her stride before arriving at MAD Academy in 2021. She was an experienced, well-traveled chef, trained by some of France’s best, and was already leading a thriving business. But in meeting fellow alums Karyn Tomlinson and Jae Bang, Alejandra got something she didn’t expect; friends. Friends who truly…
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Burning Man
In a special interview, René Redzepi explains why he collaborated on the new series Omnivore, and gives MAD the scoop on that mind-bending chile scene