Topic
digest
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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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5(ish) Questions with Harriet Tomlinson
This month, Harriet Tomlinson shares how MAD Academy helped fix her “wobbly compass” and talks about finding a renewed sense of purpose as the caretaker of 180 acres of pristine Victorian farmland and forest.
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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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What You’re Getting Wrong About Flavor
Flavor scientist and chef-whisperer Arielle Johnson, author of Flavorama, would like to correct a few misconceptions.
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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…