The fifth MAD Symposium
The fifth MAD Symposium was for all who care not just about the present, but the future of food as well—Tomorrow’s Kitchen. We asked participants to pause for a moment in our rapidly moving lives to deeply consider what it is they want for the kitchens of the future and how they could make those desires a reality.
Three questions guided the two days in the tent: How do you align your business with your principles, without going out of business? How should chefs engage with a world captivated by food and restaurants? How can we improve the kitchen as a workplace and make cooking a healthy occupation for future generations?
Schedule
The schedule for MAD5 — Tomorrow’s Kitchen
Day One
Friday, 28th August
It’s Time to Act
Eric Archambeau, General Partner, Wellington Partners and Co-Founder, Astanor Ventures UK
Managing Talent
Sydney Finkelsten, Steven Roth Professor of Management and Faculty Director of Tuck Executive Program, Tuck School of Business, Dartmouth College USA
Burning the Candle at Both Ends
Angela Dimayuga, Creative Director of Food and Culture, The Standard International USA
Presentation
Trevor Gulliver, Restaurateur, St. John UK
Presentation
Francis Lam, Writer and Host, The Splendid Table USA
Day Two
Saturday, 29th August
Working With the Family
Jair Téllez & Rafael Madaña, Chefs, Laia Mexico
Tomorrow’s Kitchen Starts on the Farm
Carlo Petrini, Founder, Slow Food Movement Italy
Presentation
Olivier Roellinger, Chef, Maisons de Bricourt France
Kitchen Solidarity
José Andrés, Chef/Founder, Think Food Group and Founder, World Central Kitchen Spain/USA
Presentation
Michel Troisgros, Chef, La Maison Troisgros Italy
Videos from MAD5
Kat Kinsman
Feeding the Restaurant Beast
Jacques Pépin
Techniques of the Past for the Future
Angela Dimayuga