Topic

long reads

long reads, MAD Digest

MAD7: The Recap

An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do
long reads, MAD Digest

Nope, Not Done Yet

An open letter from scads of women in UK hospitality reminds the industry there’s still a lot of work to do
long reads, MAD Digest

The AI Kitchen

Two Basques with confusingly similar names and an interest in the future test the creative possibilities.
long reads, MAD Digest

Raymond Blanc, Agent of Change

Late in a starry career, a chef re-invents the way his restaurant works—and asks the industry to do the same.
digest, long reads

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…
digest, long reads

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…
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…
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.