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MAD Alumni, Q&A

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 advice on reducing single-use plastics in restaurants.
How To Be a Non-Conformist

Freedom. Shame. Metacognition: If you thought Silo was just a zero-waste restaurant, you haven’t met Doug McMaster, one of MAD Academy’s new Resident Faculty members
MAD Alumni, Q&A

5 Questions with Garima Arora

Last year was Garima Arora’s best ever: not only did Gaa make it onto the World’s 50 Best List, but also received its second Michelin star. An all this while giving birth to her first child.
MAD Alumni, Q&A

5 Questions with Shiv Menon

After country-hopping since he was 16, from the Seychelles to France, India to the Maldives, two things were important to Shiv Menon: diving and biodynamic wine. So, naturally, when asked to join the MICHELIN Green-starred BOCA in Dubai —leaders in sustainable gastronomy— he was on the next flight to the City of Gold. Now as…
long reads, MAD Digest

The Color Code of Conduct

Six years after a reckoning at her restaurant, Erin Wade talks about the impact of her team’s innovative solution to sexual harassment: the color code of conduct.
long reads, MAD Digest

The Long Game: Guy Savoy

At 70, Guy Savoy is still cooking, still at his flagship restaurant in the Monnaie de Paris every night it is open, and perhaps most remarkably, still effusive about the joys of the profession.
MAD Alumni, Q&A

5 Questions with Sarah Knight

Sarah Knight’s resume would read like the title of a John Le Carré novel, if Le Carré wrote about food: Waiter, Chef, Butcher, Rancher. But in that list of jobs is a far more interesting story of an aimless American teenager who fell into restaurant work.
Arthur Karuletwa | Symposium Stories

Social entrepreneur Arthur Karuletwa recalls how MAD Symposium took him to a different stratosphere—personally and professionally.
long reads, MAD Digest

The Dream of a 40-Hour Work Week

Chef hours have been notoriously extreme for pretty much as long as there have been restaurants. Is that just part of the job or is it a lack of imagination?