Craft

Christine Schauflinger's Strudel

Tue, 23 Sep 2025 14:16:00 GMT

A moment of paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang.

Leading with Generosity

Mon, 15 Sep 2025 13:21:09 GMT

Chef Josh Niland is rewriting the rules of whole-fish cooking at Sydney’s Saint Peter and Fish Butchery—turning every scale, bone, and organ into something extraordinary.

Before his MAD talk, he broke down a fish with the noma team—but his real lesson was about leadership: generosity, space for creativity, and knowing what sparks each person on your team.

Looking at Nature with Appetite

Mon, 25 Aug 2025 19:15:47 GMT

Ángel León known across Spain as "el Chef del Mar", believes the ocean holds answers we haven't thought to ask for.

He transformed a 200-year-old abandoned mill into Aponiente, his three-Michelin-starred laboratory in Cádiz, proving the future of food may lie below the surface.

We’re only eating a small portion of what the sea has to offer. That’s why León works with the unwanted parts of the fish—the cuts and species that typically get discarded.

He’s developed the world’s first omega-3 rich grain that grows entirely in seawater, marine soybeans with higher protein content than their terrestrial cousins, and techniques for transforming discarded moray eel into dishes so convincing you’d swear you were eating pork.

By 2026, he plans to open a two-hectare estuary where guests will eat live fish and mollusks pulled directly from the water. His philosophy: look at the ocean “with hunger,” seeing every element as potential nourishment rather than waste.

Translation by Pablo Soto Rodriguez Gil

S1E2 - Harold McGee & Flavor Illusions - MAD Talks

Mon, 14 Apr 2025 00:00:00 GMT

Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.

Jay Fai's Famous Crab Omelet

Fri, 31 Aug 2018 00:00:00 GMT

Fai owns Raan Jay Fai, Thailand’s first “Street Food” restaurant to win a Michelin star, and one of only three street food restaurants in the world to garner that honor. Guests flock to Fai's place for congee and crab omelets.

With her signature oversized goggles that protect her from grease, she opened the stage of the sixth MAD Symposium, demonstrating live how to make her famous omelet.

About MAD:

MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.

The Audacity of Hope... and Szechuan Peppercorn | A.Myint & D. Bowien,...

Thu, 22 Nov 2012 00:00:00 GMT

Mission Chinese Food is a co-project of a restaurateur, chef and food consultant Anthony Myint and chef Danny Bowien. The project has humble origins springing from trucks and fleeting pop-ups and traces its beginning in a different project called Mission Street Food. Mission Street Food was replaced by Mission Chinese Food in 2010 and became one of San Francisco’s top 100 restaurants. Anthony collaborates with chef Danny Bowien, who was named a 2011 rising star chef by San Francisco Chronicle. Head chef Danny Bowien serves some of the most interesting food of Szechuan and Chinese-American classics to Cantonese, Taiwanese and Xi´an tastes. In 2012, Anthony and Danny opened a second location of Mission Chinese Food in New York, on the Lower East Side of Manhattan. In 2013, Bon Appetit Magazine named Mission Chinese Food the ninth-most important restaurant in the United States. Anthony also opened a charitable fine-dining establishment called Commonwealth Restaurant in 2010. Danny was awarded the prestigious “Rising Star Chef” by the James Beard Foundation in May 2013.

About MAD:

MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.