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.
Insects and Plants: Together for Life
Alex Atala
Brazil's unstoppable culinary force on how chefs should overcome cultural biases.
Wild Plants and Culinary Creativity
François Couplan
The ethnobotanist who was crucial to chef Marc Veyrat's success shares his wisdom.
How Good Food Can Save Our Planet
Molly Jahn
A champion of sustainability urges chefs to pay attention.
Vivre la Cuisine
Michel Bras
An icon demonstrates one of the most copied dishes of all time.
Natural and Cultural Ecosystems
Andoni Aduriz
Spain's leading culinary provocateur stuns the audience at MAD1.
The Flavors of Plant Life
Harold McGee
The food chemistry authority breaks down the very foundations of plant flavor.
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.
Make Food Not War
Kamal Mouzawak
The founder of Lebanon's first farmers market on preserving tradition and protecting farmers.
The Power of Food
Gastón Acurio
One of Latin America's most important chefs talks about how food can transform communities.
