Leadership

The Intentional Restaurant

Tue, 16 Dec 2025 10:14:11 GMT

How do you create a workplace you actually want to be in?

It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the team, customers, and community in mind.

At Homeroom, that means weekly meetings where everyone, from dishwashers to servers, digs into the financials and pitches ideas on how to improve. And the results speak for themselves: Homeroom has some of the highest revenue per square foot in the industry, retention rates 10x the national average, and a safety system now used by restaurants and bars worldwide.

Yvon Chouinard in Conversation with Lisa Abend

Sat, 27 Sep 2025 15:00:56 GMT

In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.

After 50 years in business, Chouinard champions purposeful growth over endless expansion. Patagonia is now steward-owned, and the earth is their only shareholder. They've donated over $100 million in excess profit to environmental causes.

Their conversation covers everything from corporate responsibility to table salt.

Chinampas are the Future

Fri, 19 Sep 2025 13:05:05 GMT

Pablo Usobiaga of Arca Tierra believes the future lies in the past.

He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them survive.

Campesinos are their custodians. Some of society’s most overlooked workers, campesinos are in fact on the frontlines of our climate crisis. As Pablo explains, they are guardians of critical knowledge. Learning from them is how we’ll walk ourselves back from the ecological cliff.

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.

Legacy in Action

Thu, 11 Sep 2025 13:42:59 GMT

The Loiseau sisters carry forward the legacy of their father Bernard Loiseau, the legendary French chef who transformed a crumbling restaurant in rural Burgundy into a three-Michelin-star powerhouse—then taking his own life at the height of his success in 2003.

Blanche and Bérangère’s mother kept the flame alive after tragedy. Now, they’ve now taken the helm of a hospitality group that spans 6 restaurants, 2 hotels, and 130 employees. Their approach differs from their father’s obsession with Michelin stars—they’re building a more sustainable vision still in his timeless values: excellence, authenticity, innovation.

Bernard Loiseau’s ‘cuisine des essences’—bringing lightness and freshness through produce—changed French gastronomy forever. Now his daughters are honoring his legacy while carving out space to breathe and grow.

José Andrés & René Redzepi in Conversation

Fri, 22 Aug 2025 18:44:13 GMT

These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that comfort never could.

His parents always cooked with a certain resourcefulness. His father made big paellas, always adding more rice for more guests. His mother turned kitchen scraps into croquetas—a generosity that has stayed with him through his humanitarian work.

"Life starts at the end of your comfort zone," he says. While he's still learning what that means, he knows one thing for certain: hugs beat selfies, every time.

In conversation with René Redzepi, José opens up about fear, hope, and why being pro-humanity means showing up for everyone—even when it's hard.

Hospitality Without Hangovers

Mon, 11 Aug 2025 13:38:55 GMT

The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler.

Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year for once-in-a-lifetime meals. But the same industry that gave him purpose also normalized his addiction. “I found a shelter from the storm, a place where my addiction was not only accepted, but condoned.”

After nearly dying and waking up in a psychiatric ward, Mickey got sober in 1982. Decades later, he co-founded Ben’s Friends: a recovery community specifically for F&B workers. Today, it has 26 chapters across the U.S. with daily meetings worldwide.

For more information on joining Ben’s Friends meeting: https://www.bensfriendshope.com/meetings/

A Legacy Under Water

Mon, 07 Jul 2025 12:07:32 GMT

With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish weakening wild populations, sea lice spreading rapidly, antibiotics and pesticides building up in fish fat.

Their message to the chefs in the audience was crystal clear: stop serving sea farmed salmon.

Thomas Keller & René Redzepi in Conversation

Thu, 03 Jul 2025 13:13:39 GMT

In this conversation between Thomas Keller and René Redzepi, who worked under him early on at French Laundry, they discuss what it means to be part of an interconnected culinary lineage. Keller traces his path back to his mother getting him that first kitchen job, which led to his focus on making people happy through food.

They cover mentorship, sleep over burnout, nurture over ego and building leaders who surpass you. Plus, Thomas Keller meets Thomas the Goat—you'll have to watch for that one.

Cooking in Community

Thu, 26 Jun 2025 11:27:43 GMT

Why would a talented young chef choose to open a restaurant in a part of Denmark so disdained by other Danes that they refer to it as the rotten banana?

For Emilie Qvist, opening a restaurant (or two!) in a place with more pigs than people meant cheaper rent and closer proximity to nature. But as she explained in her talk at MAD7, it also gave her the chance to make an impact. With first Medvind and now Lyspunktet, she found a way to support the local economy, showcase local fishing and farming, and create a place for local residents to celebrate the big and small moments of their lives. “You become someone there,” she said. “Someone who knows your farmers’ names, and what their struggles are, someone who knows your neighbors.”

In the rotten banana, in other words, she found community.

How to Take Over Your Parent's Restaurant in Five Easy Steps

Sat, 21 Jun 2025 07:00:00 GMT

Following his father suffering a debilitating stroke in 2019, Justin Pichetrungsi made the daunting decision to take over his family’s 43-year old restaurant, Anajak Thai, in Los Angeles, California.

From working as an art director at Disney to deciphering his family’s recipe cards, he reflects on what it means to inherit something sacred. And how, apparently, it all starts by arguing with your parents.

S1E1 - Magnus Nilsson & Moose Fondue - MAD Talks

Tue, 08 Apr 2025 00:00:00 GMT

Magnus Nilsson is a chef and author who earned two Michelin stars and many other accolades for his ground-breaking restaurant in northern Sweden, Fäviken. After speaking at the inaugural MAD Symposium in 2011, Nilsson joins Redzepi once again to reflect on the experiences of opening and closing that restaurant, and the unexpected turns his career has taken since. And like all guests on MAD Talks, he explores what building to last—the theme of the next MAD Symposium—means to him.

Get Out of Your Own Way

Sat, 14 Dec 2019 00:00:00 GMT

Propelled into her role as the first female Zen Buddhist and Insight Meditation teacher, Subhana Barzaghi didn’t have other women role models to help lead her way. She reflects on how she grew into the Zen Roshi role and her inner journey of facing her anxieties to find her authentic voice.

This talk is part of the Sydney MAD Monday event on Leadership, 4 November 2019. Sydney MAD Mondays is a collaboration between Carriageworks, MAD, and Kylie Kwong that brings together voices from across the Australian food community for talks on what leadership looks like in our changing world. MAD Mondays are open to the public and held throughout the year and around the globe.

To keep up to date, please sign up for our newsletter: https://www.madfeed.co/

Love and Resilience | Graham Long | Sydney MAD Mondays

Wed, 19 Dec 2018 00:00:00 GMT

Reverend Graham Long, Pastor and CEO Emeritus of the Wayside Chapel in Sydney, is someone whose life is woven into the community fabric of Sydney. Reverend Long shares the story of his path to understanding resilience, from a personal tragedy to the enduring support he found in the vulnerable, homeless and lost people who come to the Wayside. He underlines that love is everywhere to be found and that resilience is not deposited in you but is for you if you want it.

This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.

Owning It | Rosio Sanchez

Thu, 11 Oct 2018 00:00:00 GMT

The Mexican-American daughter of two immigrants, Rosio Sanchez has been instrumental in introducing Mexican cuisine to Denmark. After roles as the Head Pastry Chef and in the R&D kitchen at noma, she now runs the acclaimed restaurant SANCHEZ and taqueria Hija de Sanchez.

Rationalizing identity, heritage, flavor, and experience is a task no chef is trained for. At the sixth MAD Symposium, Rosio points out the gap which exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person. Bridging that gap, as Rosio explains, is no easy task, requiring you to align what you do for a living, and what you care about in life.

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.

What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core

Wed, 03 Oct 2018 00:00:00 GMT

Chef and owner of the year-old restaurant, Core, Clare Smyth is one of the industry's most awarded chefs. As the head chef of Restaurant Gordon Ramsay, Smyth earned three Michelin stars and was made a Member of the Order of the British Empire for her contributions to British cuisine.

Smyth confronts what it takes to bridge the gap between our vision and dreams, and what reality deems possible. Touching on leadership, criticism, and solitude, Smyth shares her discovery that the rewards are never guaranteed, but there is something magical about creating a place that is your own and watching people embrace it.

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.

No More Cock-Rock

Tue, 18 Sep 2018 00:00:00 GMT

At his restaurant, Attica, New Zealand-born Ben Shewry showcases both: his interests (Australian culture, Indigenous ingredients, music, and art), and his core beliefs (not being a jerk, creative and financial independence, have a bloody good time without destroying anything.)

Lisa Abend is a journalist and author based in Copenhagen. She was previously TIME magazine’s correspondent in Spain, and her food writing has appeared in The Atlantic, Saveur, and The New York Times.

In a captivating dialogue led by Abend, Shewry delves deep into how the harrowing stories of his early career galvanized him as he and his team at Attica strived to create an equal, safe and fun work environment. Through his perspectives on work-life balance and leadership, Shewry further proves himself one of our industries most candid speakers, compelling us to stand behind our words and remain active in our mission to redefine the culture of the kitchen.

What On Earth Just Happened | Lynda Obst

Tue, 11 Sep 2018 00:00:00 GMT

Lynda Obst is one of Hollywood’s most prolific producers. Obst has been credited with inventing the contemporary Romcom. Her films have garnered two Oscar wins and eleven nominations. She has written Hello He Lied: Other Truths from Hollywood and Sleepless in Hollywood.

At the Sixth MAD Symposium, Obst shared her eye-opening account of life in the center of the storm, providing us with an insight into a culture of abuse and sexualized narcissism. In closing, Obst urges us to acknowledge our shortcomings and to build stronger and safer work environments for the future.

Michael Miller is the co-founder of the London and New York Meditation Center. Miller regularly teaches all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today's world.

Interweaving practical techniques with vocal advice, Miller compels us to see how meditation can make us more available, responsive and active in our lives. By tuning in to, and ridding ourselves of stress we can create better kitchen environments, he argues.

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.

Am I Good Enough? | Kamilla Seidler

Tue, 11 Sep 2018 00:00:00 GMT

Kamilla Seidler, named the Best Female Chef in Latin America by the 50 Best Restaurants List, has led kitchens the world over, and has won widespread recognition for her work as head chef of Gustu, a built from scratch culinary academy and fine dining restaurant in La Paz, Bolivia. Despite the accolades, she, like a lot of us, constantly questions whether she is good enough.

Here she shares her journey from the active role as an instructor and leader in developing the Bolivian food movement to returning home to Denmark. Seidler’s journey is an example of how providing an opportunity to and nurturing passion within people is important no matter how you do it, and that the reward lies in watching those individuals develop and push themselves.

Why Is What You Do Important? | Vincent Hendricks

Tue, 11 Sep 2018 00:00:00 GMT

Vincent Hendricks is a professor of Formal Philosophy at The University of Copenhagen and Director of the Center for Information and Bubble Studies (CIBS). He is a previous recipient of the Elite Research Prize from the Danish Ministry of Science, Technology, and Innovation and Roskilde Festival Elite Research Prize.

On stage at the sixth MAD Symposium, Hendricks argues that restaurants need to harness their power and take on responsibility beyond serving food. In a philosophical commentary that touches on the truth behind agendas, food tourism, and the links between attention and consumerism, Hendricks spurs us to realize that by knowing what we do, and why it is important, we can inform real change.

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.

The Passion, the Probe, and the Problem | Margot Henderson

Thu, 19 Dec 2013 00:00:00 GMT

Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be solved, something to dominate, something that has to give up its secrets. Kitchens are turned into laboratories, filled with tools and weapons: vacuum packers, sous vides, probes, and all the other stuff. Sometimes the instinctive part gets lost. It almost makes me weep to be told that to confit a duck leg in plastic underwater is just as good as to confit in duck fat.”

There’s plenty more fire where that came from. Watch above.

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.

A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C....

Mon, 21 Oct 2013 00:00:00 GMT

The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners.

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.

Passion & Prison

Fri, 23 Nov 2012 00:00:00 GMT

Rasmus Kofoed is a restaurateur, head chef and co-owner of Geranium (One Michelin Star Awarded in 2012, two in 2013, three in 2018) restaurant in Copenhagen. Rasmus won the gold medal in 2011, the silver medal in 2007 the bronze medal in 2005 at the biennial world chef championship Bocuse d’Or. He was the captain of the Danish culinary team for 7 years. Rasmus took part in many competitions and became Chef of the Year in 2003, he was the winner of the Nordic Championship in Stockholm in 2004. Winner of the Eurotoques 2004 prize, he won 1st prize in the Nordic Trophy for the Best Fish in 2005, and the Cordon Bleu in 2006, he again won the Eurotoques prize and the Desserts championship in 2006. Rasmus worked at Hotel D’Angleterre on Kongens Nytorv also at Kommandanten in Copenhagen and afterwards at the two-Michelin-star restaurant Scholteshof in Belgium. On his return to Copenhagen, he served as head chef at various top restaurants before opening his first restaurant. Rasmus is not only hungry for new challenges but also believes that thoughtfulness can be tasted. The experience that involves all our senses can be found in his restaurant.

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.