MAD1

Future Food Systems

Hans Herren

The accomplished policymaker on ways we (including chefs) can help feed the growing global population by 2050.

All That We Eat Has Been Alive

Søren Wiuff

One of the most forward-thinking farmers in Scandinavia talks about his methods and inspiration at the first MAD Symposium.

Natural and Cultural Ecosystems

Andoni Aduriz

Spain's leading culinary provocateur stuns the audience at MAD1.

Vivre la Cuisine

Michel Bras

An icon demonstrates one of the most copied dishes of all time.

How Good Food Can Save Our Planet

Molly Jahn

A champion of sustainability urges chefs to pay attention.

The Cycle of Love

Ben Shewry

Australia's brightest culinary star on the role of memory and family in cooking.

Wild Plants and Culinary Creativity

François Couplan

The ethnobotanist who was crucial to chef Marc Veyrat's success shares his wisdom.

The Power of Food

Gastón Acurio

One of Latin America's most important chefs talks about how food can transform communities.

Insects and Plants: Together for Life

Alex Atala

Brazil's unstoppable culinary force on how chefs should overcome cultural biases.

Make Food Not War

Kamal Mouzawak

The founder of Lebanon's first farmers market on preserving tradition and protecting farmers.

What's Alive In Your Food: Microbiology, an Overlooked Frontier

David Chang

David Chang's first-ever MAD speech, on the concept of microbial terroir.

The Flavors of Plant Life

Harold McGee

The food chemistry authority breaks down the very foundations of plant flavor.

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