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MAD Digest

Profits, Non-Profits, and The Dream of A Better Way: A MAD Monday NYC Recap

What we learned about the compatibility of making money and making change at our MAD Monday in NYC
MAD Alumni, Q&A

5 Questions with Jon Polley

Jon Polley felt like a sell-out when, in need of a better salary and a saner schedule, he left his job at a hip Italian bakery to work in one of Pittsburg’s largest hospital canteens. But what initially seemed like a decidedly uncool career move soon proved to be the best thing he could have…
MAD Digest

Show Me The Money

For a long time, Irene Shiang Li didn’t pay much attention to the numbers. As the chef and co-founder of Mei Mei in Boston, she was far too busy making sure her suppliers showed up on time and the dumplings got made to really go deep on her business’s accounts. But about five years after…
MAD Alumni, Q&A

5 Questions with Kirsten Kirby Shoote

Kirsten Kirby Shoote doesn’t feel like an activist, but they are all about changing the status quo, whether it’s pushing for cultural responsibility or bending farming laws in the name of sustainability
digest, MAD Digest, newsletter

What You’re Getting Wrong About Flavor

Flavor scientist and chef-whisperer Arielle Johnson, author of Flavorama, would like to correct a few misconceptions.
MAD Alumni, Q&A

5 Questions with Sean Gabbiani

Chef and two-time MAD Academy alum Sean Gabbiani talks to us about his long and not-always-pleasant stint in fine dining, and his current pursuit of creating a restaurant that’s about a lot more than just great food.
MAD Academy, MAD Alumni, Q&A

5 Questions with Laura Cabrera

This month, MAD Academy alum Laura Cabrera shares her views on what it means to lead and collaborate well, and why we need to ditch old-school mentalities so the next generation of chefs can thrive.
digest, long reads, MAD Digest

The Childcare Conundrum

When McGee’s Scot Irish Pub in Anderson, South Carolina re-opened after the pandemic lockdown, chef and co-owner Dixie Benca found herself facing a new twist on an old problem. Her restaurant, which serves creative pub food, had been in business for more than 25 years, and during that time, she had seen her employees struggle…
Chefs, Spheres, and The Coming Robot Revolution

What does this new age of automation hold for restaurant kitchens?