Topic
MAD Digest
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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…
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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…
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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.
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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.
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The Dream of a 40-Hour Work Week
Chef hours have been notoriously extreme for pretty much as long as there have been restaurants. Is that just part of the job or is it a lack of imagination?
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The Economy of Desire
Is this the moment when restaurants finally adopt dynamic pricing? And if so, what does it say about us?
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Interview with Joshua Kagenski
“The biggest thing that MAD did was open my mind to what I was missing—and where I need to improve.” —Joshua Kagenski