Topic
MAD Digest
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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
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Q&A with Esther Merino
MAD Alum Esther Marino is splitting her time between teaching at the Basque Culinary Center and diving deep into the intersections of anthropology, gastronomy, and innovation to rethink what exceptional service—and a great drink—can really be.
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The AI Kitchen
Two Basques with confusingly similar names and an interest in the future test the creative possibilities.
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Q&A with Dimitris Afentakis
Chef, restauranter, and MAD alum Dimitris Afentakis has dedicated himself to bringing authentic Mexican cuisine to Greece. This month, Dimitris shares how his yearly pilgrimage to Copenhagen keeps him inspired, including by learning from MAD hall-of-famer Rosio Sanchez, and an exciting offer on the horizon.
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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.
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Q&A with Rose Wilde
n the wake of January’s devastating wildfires, Los Angeles is struggling to rebuild. Stepping up to help her city bounce back is local chef, author, and social justice advocate Rose Wilde.
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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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Profits, Non-Profits, and The Dream of A Better Way: A MAD Monday NYC Recap
What we learned about the compatibility of making money and making change at our MAD Monday in NYC
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Show Me The Money
For a long time, Irene Shiang Li didn’t pay much attention to the numbers. As the chef and co-founder of Mei Mei in Boston, she was far too busy making sure her suppliers showed up on time and the dumplings got made to really go deep on her business’s accounts. But about five years after…