The First MAD Symposium
The idea behind the first Symposium, which would eventually become MAD’s cornerstone event, was to create a forum where chefs could collaborate in the spirit of communal knowledge and inspiration. This forum would not be a place to show new dishes and techniques, but a space for addressing how adopting an improved consciousness in restaurants will inform one’s daily decisions and improve the quality of consumption and life.
Three hundred chefs, restaurateurs, servers, and writers from around the world gathered to start a conversation around the issues that kitchens and restaurants face everyday. The debut focused on the matter of Planting Thoughts and dove deep into discovering how we all depend upon the world of edible plants.
Schedule
The schedule for MAD1 — Planting Thoughts
Day One
Friday, 27th August
Presentation
René Redzepi, Chef/Owner, noma and Founder, MAD Denmark
Presentation
Tor Nørretranders, Author Denmark
Presentation
Yoshihiro Narisawa, Chef/Owner, Narisawa Japan
Make Food Not War
Kamal Mouzawak, Founder, Souk el Tayeb; Owner, Restaurant Tawlet; Restaurateur and Hotelier Lebanon
Urban Food Systems
Thomas Harttung, Farmer and Co-Founder, Aarstiderne; CEO, Black Carbon Denmark
Copenhagen is Buzzing: Bees, Cities, and Our Common Future
Jacqueline McGlade, Professor of Resilience and Sustainable Development, University College London and Gresham UK
Presentation
Daniel Patterson, Chef, Alta Restaurant Group • USA
Future Food Systems
Hans Herren, President/CEO, Millennium Institute; Co-Founder/President, Biovision Sweden
Day Two
Saturday, 28th August
The Unexpected Plant: Beyond the Animal Model
Stefano Mancuso, Professor, University of Florence; Co-Founder, International Laboratory of Plant Neurobiology Italy
Presentation
David Chang, Chef/Owner, Momofuku Group; Founder, Majordomo Media USA
Presentation
Massimo Bottura, Chef/Owner, Osteria Francescana; Founder, Food for Soul Italy
How Good Food Can Save Our Planet
Molly Jahn, Agricultural Scientist and Professor, Dept of Agronomy, University of Wisconsin-Madison USA
The Flavors of Plant Life
Harold McGee, Scientist and Author on the chemistry of food and cooking USA
Videos from MAD1
Hans Herren
How Will Future Food Systems Differ?
Magnus Nilsson
Fäviken: How We Do Things
Francois Couplan