MAD Feed lp@madfeed.co https://video.madfeed.co en-us Visualplatform http://blogs.law.harvard.edu/tech/rss MAD Feed episodic no https://video.madfeed.co/files/rv21.13/sitelogo.gif https://video.madfeed.co http://video.madfeed.co/chefs-and-jedi-knights-f-henderson <p>Fergus Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Trevor Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p> <p>In this video from MAD2, the charismatic duo sits down for an informal chat, discussing chefs, Star Wars, and Jedi Knights.</p> <p>About MAD:<br /> 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.</p><p><a href="http://video.madfeed.co/chefs-and-jedi-knights-f-henderson"><img src="http://video.madfeed.co/64968579/111486428/5e5bb0777e7138b8e6d2ea903d4776e3/standard/download-24-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/111486428 Tue, 27 Mar 2018 00:00:00 GMT Chefs and Jedi Knights | F. Henderson & T. Gulliver Fergus Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Trevor Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world. In this video from MAD2, the charismatic duo sits down for an informal chat, discussing chefs, Star Wars, and Jedi Knights. 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. Fergus Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of... MAD Feed 01:04 <p>Fergus Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Trevor Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p> <p>In this video from MAD2, the charismatic duo sits down for an informal chat, discussing chefs, Star Wars, and Jedi Knights.</p> <p>About MAD:<br /> 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.</p><p><a href="http://video.madfeed.co/chefs-and-jedi-knights-f-henderson"><img src="http://video.madfeed.co/64968579/111486428/5e5bb0777e7138b8e6d2ea903d4776e3/standard/download-24-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/exploring-cooking-beyond-the <p><p>In Wylie Dufresne's speech from MAD2, he describes how realizing that he knew very little about cooking—and his desire to know more—has been his greatest inspiration. In this clip, he discusses how we must explore cooking beyond the kitchen and broaden our information base. He says "Understanding why you’re doing something is an important aspect of doing it well."</p><p></p><p>For over a decade, Wylie Dufresne provided perhaps the single most convincing argument for the importance of culinary risk-taking in New York City as the chef of wd-50 (2003-2014). In that restaurant’s kitchen, Dufresne developed a unique body of work, fostered young talent, and earned one Michelin star and a James Beard Award. The critic Frank Bruni once wrote of Dufresne’s methods, “he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.” In 2013, Dufresne opened Alder, in the East Village. It is the chef’s take on the traditional American public house.</p><p>About MAD:<br>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.</p></p><p><a href="http://video.madfeed.co/exploring-cooking-beyond-the"><img src="http://video.madfeed.co/64968577/111486383/cb428fc542288af21834e9f797b9bbf8/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/111486383 Tue, 27 Mar 2018 00:00:00 GMT Exploring Cooking Beyond the Kitchen In Wylie Dufresne's speech from MAD2, he describes how realizing that he knew very little about cooking—and his desire to know more—has been his greatest inspiration. In this clip, he discusses how we must explore cooking beyond the kitchen and broaden our information base. He says "Understanding why you’re doing something is an important aspect of doing it well."For over a decade, Wylie Dufresne provided perhaps the single most convincing argument for the importance of culinary risk-taking in New York City as the chef of wd-50 (2003-2014). In that restaurant’s kitchen, Dufresne developed a unique body of work, fostered young talent, and earned one Michelin star and a James Beard Award. The critic Frank Bruni once wrote of Dufresne’s methods, “he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.” In 2013, Dufresne opened Alder, in the East Village. It is the chef’s take on the traditional American public house.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 Wylie Dufresne's speech from MAD2, he describes how realizing that he knew very little about cooking—and his desire to know more—has been his greatest inspiration. In this clip, he discusses how we must explore cooking beyond the kitchen and... MAD Feed 02:56 <p><p>In Wylie Dufresne's speech from MAD2, he describes how realizing that he knew very little about cooking—and his desire to know more—has been his greatest inspiration. In this clip, he discusses how we must explore cooking beyond the kitchen and broaden our information base. He says "Understanding why you’re doing something is an important aspect of doing it well."</p><p></p><p>For over a decade, Wylie Dufresne provided perhaps the single most convincing argument for the importance of culinary risk-taking in New York City as the chef of wd-50 (2003-2014). In that restaurant’s kitchen, Dufresne developed a unique body of work, fostered young talent, and earned one Michelin star and a James Beard Award. The critic Frank Bruni once wrote of Dufresne’s methods, “he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.” In 2013, Dufresne opened Alder, in the East Village. It is the chef’s take on the traditional American public house.</p><p>About MAD:<br>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.</p></p><p><a href="http://video.madfeed.co/exploring-cooking-beyond-the"><img src="http://video.madfeed.co/64968577/111486383/cb428fc542288af21834e9f797b9bbf8/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> beyond the kitchen chef life copenhagen food du's donuts exploring cooking food food for thought noma rene redzepi wd50 Wylie Dufresne http://video.madfeed.co/the-importance-of-biocultural-2 <p><p>Andrea Pieroni is an associate professor of food botany, ethnobotany and Ethnobiology at the University of Gastronomic Sciences in Pollenzo (Italy). Andrea is also the academic coordinator of the international post-graduate Master´s program in Pollenzo. Trained in Medical Botany (Pharmacognosy) at the University of Pisa (Italy), University of Antwerp (Belgium), and at the University of Bonn (Germany), he has been Research Assistant at the University of London since 2000, and was appointed as Lecturer (and, later as Senior Lecturer) at the University of Bradford in northern England in 2003, where he remained until 2009. Andrea has been the President of the International Society of Ethnobiology (2010) and he is since 2005 the Editor-in-Chief of the Journal of Ethnobiology and Ethnomedicine and a member of the boards of several international ethnoscientific associations and peer-reviewed publications. He has also been the P.I. of the first collaborative research project funded by the EU Commission focused on traditional plant knowledge in the Mediterranean (RUBIA, 2003-2006).</p><p></p><p>About MAD:<br><br>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. 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.</p></p><p><a href="http://video.madfeed.co/the-importance-of-biocultural-2"><img src="http://video.madfeed.co/64968561/112715419/851ee0b545a6aaebbf1b30c77e3da464/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112715419 Mon, 09 Feb 2015 00:00:00 GMT The Importance of Biocultural Diversity Andrea Pieroni is an associate professor of food botany, ethnobotany and Ethnobiology at the University of Gastronomic Sciences in Pollenzo (Italy). Andrea is also the academic coordinator of the international post-graduate Master´s program in Pollenzo. Trained in Medical Botany (Pharmacognosy) at the University of Pisa (Italy), University of Antwerp (Belgium), and at the University of Bonn (Germany), he has been Research Assistant at the University of London since 2000, and was appointed as Lecturer (and, later as Senior Lecturer) at the University of Bradford in northern England in 2003, where he remained until 2009. Andrea has been the President of the International Society of Ethnobiology (2010) and he is since 2005 the Editor-in-Chief of the Journal of Ethnobiology and Ethnomedicine and a member of the boards of several international ethnoscientific associations and peer-reviewed publications. He has also been the P.I. of the first collaborative research project funded by the EU Commission focused on traditional plant knowledge in the Mediterranean (RUBIA, 2003-2006).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. 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. Andrea Pieroni is an associate professor of food botany, ethnobotany and Ethnobiology at the University of Gastronomic Sciences in Pollenzo (Italy). Andrea is also the academic coordinator of the international post-graduate Master´s program in... MAD Feed 24:55 <p><p>Andrea Pieroni is an associate professor of food botany, ethnobotany and Ethnobiology at the University of Gastronomic Sciences in Pollenzo (Italy). Andrea is also the academic coordinator of the international post-graduate Master´s program in Pollenzo. Trained in Medical Botany (Pharmacognosy) at the University of Pisa (Italy), University of Antwerp (Belgium), and at the University of Bonn (Germany), he has been Research Assistant at the University of London since 2000, and was appointed as Lecturer (and, later as Senior Lecturer) at the University of Bradford in northern England in 2003, where he remained until 2009. Andrea has been the President of the International Society of Ethnobiology (2010) and he is since 2005 the Editor-in-Chief of the Journal of Ethnobiology and Ethnomedicine and a member of the boards of several international ethnoscientific associations and peer-reviewed publications. He has also been the P.I. of the first collaborative research project funded by the EU Commission focused on traditional plant knowledge in the Mediterranean (RUBIA, 2003-2006).</p><p></p><p>About MAD:<br><br>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. 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.</p></p><p><a href="http://video.madfeed.co/the-importance-of-biocultural-2"><img src="http://video.madfeed.co/64968561/112715419/851ee0b545a6aaebbf1b30c77e3da464/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> Biocultural Diversity http://video.madfeed.co/an-appetite-for-knowledge-wylie-2 <p><p>Wylie Dufresne is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Wylie Dufresne provides perhaps the single most convincing argument for the importance of culinary risk-taking in New York City. Over the last decade, Dufresne and his team have defied the odds, developing a body of unique work, fostering young talent and earning a Michelin star for the restaurant and a James Beard Award for the chef. The critic Frank Bruni once wrote of Dufresne’s methods, ‘he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.’</p><p></p><p>In early 2013, Dufresne opened his second restaurant, Alder, in the East Village. It is the chef’s take on the traditional American public house.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/an-appetite-for-knowledge-wylie-2"><img src="http://video.madfeed.co/64968577/112767584/93761a88d3c3e0819f15bb993f2db806/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767584 Fri, 23 Nov 2012 00:00:00 GMT An Appetite for Knowledge | Wylie Dufresne, Chef and Molecular Gastronomy Expert Wylie Dufresne is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Wylie Dufresne provides perhaps the single most convincing argument for the importance of culinary risk-taking in New York City. Over the last decade, Dufresne and his team have defied the odds, developing a body of unique work, fostering young talent and earning a Michelin star for the restaurant and a James Beard Award for the chef. The critic Frank Bruni once wrote of Dufresne’s methods, ‘he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.’In early 2013, Dufresne opened his second restaurant, Alder, in the East Village. It is the chef’s take on the traditional American public house.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. Wylie Dufresne is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Wylie Dufresne provides perhaps the single most convincing argument for the importance of culinary risk-taking in... MAD Feed 33:25 <p><p>Wylie Dufresne is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Wylie Dufresne provides perhaps the single most convincing argument for the importance of culinary risk-taking in New York City. Over the last decade, Dufresne and his team have defied the odds, developing a body of unique work, fostering young talent and earning a Michelin star for the restaurant and a James Beard Award for the chef. The critic Frank Bruni once wrote of Dufresne’s methods, ‘he pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.’</p><p></p><p>In early 2013, Dufresne opened his second restaurant, Alder, in the East Village. It is the chef’s take on the traditional American public house.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/an-appetite-for-knowledge-wylie-2"><img src="http://video.madfeed.co/64968577/112767584/93761a88d3c3e0819f15bb993f2db806/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach MAD2 mad symposium Massimo buttura Michel bras molecular gastronomy momofuku noma paul rozin rene redzepi René Redzepi science wd50 wd-50 wylie dufresne http://video.madfeed.co/true-stories-book-two-cosmopolis-2 <p><p>Andrea Petrini is a journalist, food writer, and creative advisor. He was born in the region of Marche in Italy and has a French residence. Andrea has been cooperating with Gambero Rosso, Gault Millau and Libération. He writes for Cook_Inc, Biscuit, 'Express and Fooding. He is also the French chairman of World’s 50 best and creative director of Cook it Raw. He spends a large part of the year on the road, traveling throughout the world to discover contemporary cuisine.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/true-stories-book-two-cosmopolis-2"><img src="http://video.madfeed.co/64968575/112477740/51de36b80bfd2d6a3cfd2dbaaa3f086e/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112477740 Fri, 23 Nov 2012 00:00:00 GMT True Stories, Book Two - Cosmopolis Redux (a Trailer Trash Tracys Remix) Andrea Petrini is a journalist, food writer, and creative advisor. He was born in the region of Marche in Italy and has a French residence. Andrea has been cooperating with Gambero Rosso, Gault Millau and Libération. He writes for Cook_Inc, Biscuit, 'Express and Fooding. He is also the French chairman of World’s 50 best and creative director of Cook it Raw. He spends a large part of the year on the road, traveling throughout the world to discover contemporary cuisine.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. Andrea Petrini is a journalist, food writer, and creative advisor. He was born in the region of Marche in Italy and has a French residence. Andrea has been cooperating with Gambero Rosso, Gault Millau and Libération. He writes for Cook_Inc,... MAD Feed 43:57 <p><p>Andrea Petrini is a journalist, food writer, and creative advisor. He was born in the region of Marche in Italy and has a French residence. Andrea has been cooperating with Gambero Rosso, Gault Millau and Libération. He writes for Cook_Inc, Biscuit, 'Express and Fooding. He is also the French chairman of World’s 50 best and creative director of Cook it Raw. He spends a large part of the year on the road, traveling throughout the world to discover contemporary cuisine.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/true-stories-book-two-cosmopolis-2"><img src="http://video.madfeed.co/64968575/112477740/51de36b80bfd2d6a3cfd2dbaaa3f086e/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> andrea petrini dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach mad2 mad symposium marco pierre white Massimo buttura Michel bras momofuku mpw noma paul rozin rene redzepi wylie dufresne http://video.madfeed.co/from-nothing-till-something <p><p>Leif Sørensen is a Faroese cook at Koks restaurant. At MAD2, Leif combines his knowledge of international cuisine and has also been inspired by New Nordic Cuisine in his work. Leif uses raw materials originating on land, at sea, and in the air and his cooking is an emotional experience. He is also like to share his knowledge on the origin of the particular dish and its traditional ingredients. He is able to transform local raw materials into tasty and delicious dishes. Leif puts the Faroe Islands firmly on the culinary map of the world. Leif is convinced that the food the guests eat should reflect simplicity, freshness, and pureness of the Faroese nature.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/from-nothing-till-something"><img src="http://video.madfeed.co/64968555/112477515/4a3a310962934facb20d39e882a02bbf/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112477515 Fri, 23 Nov 2012 00:00:00 GMT From Nothing 'Till Something Leif Sørensen is a Faroese cook at Koks restaurant. At MAD2, Leif combines his knowledge of international cuisine and has also been inspired by New Nordic Cuisine in his work. Leif uses raw materials originating on land, at sea, and in the air and his cooking is an emotional experience. He is also like to share his knowledge on the origin of the particular dish and its traditional ingredients. He is able to transform local raw materials into tasty and delicious dishes. Leif puts the Faroe Islands firmly on the culinary map of the world. Leif is convinced that the food the guests eat should reflect simplicity, freshness, and pureness of the Faroese nature.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. Leif Sørensen is a Faroese cook at Koks restaurant. At MAD2, Leif combines his knowledge of international cuisine and has also been inspired by New Nordic Cuisine in his work. Leif uses raw materials originating on land, at sea, and in the air and... MAD Feed 30:10 <p><p>Leif Sørensen is a Faroese cook at Koks restaurant. At MAD2, Leif combines his knowledge of international cuisine and has also been inspired by New Nordic Cuisine in his work. Leif uses raw materials originating on land, at sea, and in the air and his cooking is an emotional experience. He is also like to share his knowledge on the origin of the particular dish and its traditional ingredients. He is able to transform local raw materials into tasty and delicious dishes. Leif puts the Faroe Islands firmly on the culinary map of the world. Leif is convinced that the food the guests eat should reflect simplicity, freshness, and pureness of the Faroese nature.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/from-nothing-till-something"><img src="http://video.madfeed.co/64968555/112477515/4a3a310962934facb20d39e882a02bbf/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang faroe islands ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee koks leif sørensen lucky peach mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi wylie dufresne http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2 <p><p>At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2"><img src="http://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112477292 Fri, 23 Nov 2012 00:00:00 GMT Appetite? ... Ah. Hmm. Yes. | F. Henderson & T. Gulliver, Founders of St. John At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.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. At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes... MAD Feed 31:49 <p><p>At MAD 2, Fergus Henderson and Trevor Gulliver engage in a conversation about appetite. Henderson is an English chef. Fergus has founded St John restaurant on St John Street in London that was awarded a Michelin star in 2009. Most of his dishes are derived from traditional British cuisine. Fergus is often noted for his use of offal and other neglected cuts of meat which is because of his philosophy of nose to tail eating. Gulliver is a restaurateur and Fergus´s business partner. Trevor created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the Putney Bridge among other bars and restaurants. Trevor is a true lover of French wines and is often asked to judge food and wine around the world.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2"><img src="http://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang fergus henderson ferran adria food gastronomy Harold mcgee lucky peach mad2 mad symposium Massimo buttura Michel bras momofuku noma nose to tail paul rozin rene redzepi st johns trevor gulliver wylie dufresne http://video.madfeed.co/do-i-have-an-appetite-for-2 <p><p>In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.</p><p></p><p>elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/do-i-have-an-appetite-for-2"><img src="http://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112476677 Fri, 23 Nov 2012 00:00:00 GMT Do I Have an Appetite for Creativity? In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.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 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential... MAD Feed 01:07:22 <p><p>In 1983, a 22-year-old Ferran Adrià took over the kitchen of the traditional French restaurant elBulli on the Spanish Costa Brava. In the ensuing three decades, the chef would transform the space into one of the most trailblazing and influential culinary destinations in the world, propelled by a philosophy that emphasised endless creativity, investigation and an open diffusion of the restaurant’s innovations.</p><p></p><p>elBulli retained three Michelin stars from 1997 until it closed in 2011. Together with Spanish telecom company Telefónica, Adrià turned the space into a foundation for culinary research without the constraints of a restaurant’s day-to-day operations. This venture, elBulli Foundation, opened in 2013 and more projects came along after that.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/do-i-have-an-appetite-for-2"><img src="http://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> appetite cooking creativity dan barber Daniel Patterson david chang el bulli ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach MAD mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi René Redzepi wylie dufresne http://video.madfeed.co/mad2-an-introduction-rene-redzepi <p><p>René is the chef and co-owner of Noma, a restaurant in Copenhagen that opened in 2004 and specialises in Nordic cuisine. It has received two Michelin stars every year since 2008 and was named the ‘Best Restaurant in the World’ by San Pellegrino for three consecutive years – 2010, 2011 and 2012 as well as 2014. Previously, he cooked at elBulli and the French Laundry.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/mad2-an-introduction-rene-redzepi"><img src="http://video.madfeed.co/64968575/112769053/7ca1764f6aa8da47440f615b616dd393/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112769053 Thu, 22 Nov 2012 00:00:00 GMT MAD2: An Introduction | René Redzepi, Co-Owner of noma René is the chef and co-owner of Noma, a restaurant in Copenhagen that opened in 2004 and specialises in Nordic cuisine. It has received two Michelin stars every year since 2008 and was named the ‘Best Restaurant in the World’ by San Pellegrino for three consecutive years – 2010, 2011 and 2012 as well as 2014. Previously, he cooked at elBulli and the French Laundry.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. René is the chef and co-owner of Noma, a restaurant in Copenhagen that opened in 2004 and specialises in Nordic cuisine. It has received two Michelin stars every year since 2008 and was named the ‘Best Restaurant in the World’ by San Pellegrino... MAD Feed 09:28 <p><p>René is the chef and co-owner of Noma, a restaurant in Copenhagen that opened in 2004 and specialises in Nordic cuisine. It has received two Michelin stars every year since 2008 and was named the ‘Best Restaurant in the World’ by San Pellegrino for three consecutive years – 2010, 2011 and 2012 as well as 2014. Previously, he cooked at elBulli and the French Laundry.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/mad2-an-introduction-rene-redzepi"><img src="http://video.madfeed.co/64968575/112769053/7ca1764f6aa8da47440f615b616dd393/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> copenhagen dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach mad mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi talk wylie dufresne http://video.madfeed.co/msg-and-umami <p><p>The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are Momofuku Noodle Bar, Momofuku Ssam Bar, Booker &amp; Dax, Ma Pêche, and Momofuku Ko (which holds two Michelin stars) in New York; Momofuku Noodle Bar, Momofuku Daisho, Momofuku Shoto, and Momofuku Nikai in Toronto, Ontario; and Momofuku Seiobo in Sydney, Australia.</p><p></p><p>Chang’s work is often singled out as among the most influential in spreading a now-common restaurant philosophy that eschews pomp in favour of quality cooking, informality, and accessibility. His food is American in perhaps the most real sense of the word, harnessing the cultural exchanges that mark his home city and country.</p><p></p><p>Chang is also a founding editor of Lucky Peach, a quarterly journal of food and writing published in collaboration with McSweeney’s.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/msg-and-umami"><img src="http://video.madfeed.co/64968556/112768780/a555d761697ee0afd32685e50b7edc6e/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112768780 Thu, 22 Nov 2012 00:00:00 GMT MSG and Umami The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are Momofuku Noodle Bar, Momofuku Ssam Bar, Booker Dax, Ma Pêche, and Momofuku Ko (which holds two Michelin stars) in New York; Momofuku Noodle Bar, Momofuku Daisho, Momofuku Shoto, and Momofuku Nikai in Toronto, Ontario; and Momofuku Seiobo in Sydney, Australia.Chang’s work is often singled out as among the most influential in spreading a now-common restaurant philosophy that eschews pomp in favour of quality cooking, informality, and accessibility. His food is American in perhaps the most real sense of the word, harnessing the cultural exchanges that mark his home city and country.Chang is also a founding editor of Lucky Peach, a quarterly journal of food and writing published in collaboration with McSweeney’s.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. The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are... MAD Feed 23:01 <p><p>The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are Momofuku Noodle Bar, Momofuku Ssam Bar, Booker &amp; Dax, Ma Pêche, and Momofuku Ko (which holds two Michelin stars) in New York; Momofuku Noodle Bar, Momofuku Daisho, Momofuku Shoto, and Momofuku Nikai in Toronto, Ontario; and Momofuku Seiobo in Sydney, Australia.</p><p></p><p>Chang’s work is often singled out as among the most influential in spreading a now-common restaurant philosophy that eschews pomp in favour of quality cooking, informality, and accessibility. His food is American in perhaps the most real sense of the word, harnessing the cultural exchanges that mark his home city and country.</p><p></p><p>Chang is also a founding editor of Lucky Peach, a quarterly journal of food and writing published in collaboration with McSweeney’s.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/msg-and-umami"><img src="http://video.madfeed.co/64968556/112768780/a555d761697ee0afd32685e50b7edc6e/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> david chang david chang netflix food gastronomy lucky peach MAD mad symposium milk bar momofuku Momofuku Ko Momofuku Noodle Bar Momofuku Seiōbo Momofuku Ssäm Bar netflix netflix ugly delicious noma quality cooking rene redzepi Ugly delicious umami umami flavor http://video.madfeed.co/ethical-food-futures <p>Hugh Fearnley-Whittingstall is a known British television personality, journalist, celebrity chef, food writer and “real food” campaigner.<br /><br /> Back-to-basics is Hugh’s philosophy. Hugh spent some time in Africa. When returning, he worked for a brief period as a sous-chef at River Café in London. He also commenced freelance journalism and was published in Punch, Evening Standard and The Sunday Times.<br /><br /> Hugh is best known for hosting the River Cottage series on the United Kingdom television broadcaster. Hugh feeds himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs, and meat. He also filmed the series that explore sustainable fishing Fish Fight campaign and Chicken Out! Campaign, encouraging people to become more aware of food production.</p> <p>About MAD:<br /><br /> 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.</p><p><a href="http://video.madfeed.co/ethical-food-futures"><img src="http://video.madfeed.co/64968577/112768428/2ac4ecf7adeb8e5e002e67fd8413f0ca/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112768428 Thu, 22 Nov 2012 00:00:00 GMT Ethical Food Futures Hugh Fearnley-Whittingstall is a known British television personality, journalist, celebrity chef, food writer and “real food” campaigner. Back-to-basics is Hugh’s philosophy. Hugh spent some time in Africa. When returning, he worked for a brief period as a sous-chef at River Café in London. He also commenced freelance journalism and was published in Punch, Evening Standard and The Sunday Times. Hugh is best known for hosting the River Cottage series on the United Kingdom television broadcaster. Hugh feeds himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs, and meat. He also filmed the series that explore sustainable fishing Fish Fight campaign and Chicken Out! Campaign, encouraging people to become more aware of food production. 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. Hugh Fearnley-Whittingstall is a known British television personality, journalist, celebrity chef, food writer and “real food” campaigner. Back-to-basics is Hugh’s philosophy. Hugh spent some time in Africa. When returning, he worked for a brief... MAD Feed 31:45 <p>Hugh Fearnley-Whittingstall is a known British television personality, journalist, celebrity chef, food writer and “real food” campaigner.<br /><br /> Back-to-basics is Hugh’s philosophy. Hugh spent some time in Africa. When returning, he worked for a brief period as a sous-chef at River Café in London. He also commenced freelance journalism and was published in Punch, Evening Standard and The Sunday Times.<br /><br /> Hugh is best known for hosting the River Cottage series on the United Kingdom television broadcaster. Hugh feeds himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs, and meat. He also filmed the series that explore sustainable fishing Fish Fight campaign and Chicken Out! Campaign, encouraging people to become more aware of food production.</p> <p>About MAD:<br /><br /> 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.</p><p><a href="http://video.madfeed.co/ethical-food-futures"><img src="http://video.madfeed.co/64968577/112768428/2ac4ecf7adeb8e5e002e67fd8413f0ca/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) fishing food gastronomy Harold mcgee hugh fearnley-whittingstall hugh's fish fight lucky peach MAD mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi river cottage talk wylie dufresne http://video.madfeed.co/cultural-consciousness-massimo-1 <p><p>The ebullient Massimo Bottura is the chef behind Osteria Francescana, a three-star-Michelin restaurant in the Medieval city of Modena, Italy. Bottura opened Francescana in 1995. Here the chef celebrates local producers and cooking traditions from a 'critical and not nostalgic point of view.' With dishes like a bollito misto in which the meat is not boiled or a preparation that showcases five textures and temperatures of Parmigiano Reggiano, Bottura encourages change and abstraction while working with the materia prima of his surroundings.</p><p></p><p>An avid collector of contemporary art and vinyl records, Bottura attempts to incorporate these passions into the Francescana experience.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/cultural-consciousness-massimo-1"><img src="http://video.madfeed.co/64968558/112768280/0ee5fac559d302e0a0f5151dc1b4d94a/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112768280 Thu, 22 Nov 2012 00:00:00 GMT Cultural Consciousness | Massimo Bottura, Osteria Francescana The ebullient Massimo Bottura is the chef behind Osteria Francescana, a three-star-Michelin restaurant in the Medieval city of Modena, Italy. Bottura opened Francescana in 1995. Here the chef celebrates local producers and cooking traditions from a 'critical and not nostalgic point of view.' With dishes like a bollito misto in which the meat is not boiled or a preparation that showcases five textures and temperatures of Parmigiano Reggiano, Bottura encourages change and abstraction while working with the materia prima of his surroundings.An avid collector of contemporary art and vinyl records, Bottura attempts to incorporate these passions into the Francescana experience.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. The ebullient Massimo Bottura is the chef behind Osteria Francescana, a three-star-Michelin restaurant in the Medieval city of Modena, Italy. Bottura opened Francescana in 1995. Here the chef celebrates local producers and cooking traditions from... MAD Feed 24:58 <p><p>The ebullient Massimo Bottura is the chef behind Osteria Francescana, a three-star-Michelin restaurant in the Medieval city of Modena, Italy. Bottura opened Francescana in 1995. Here the chef celebrates local producers and cooking traditions from a 'critical and not nostalgic point of view.' With dishes like a bollito misto in which the meat is not boiled or a preparation that showcases five textures and temperatures of Parmigiano Reggiano, Bottura encourages change and abstraction while working with the materia prima of his surroundings.</p><p></p><p>An avid collector of contemporary art and vinyl records, Bottura attempts to incorporate these passions into the Francescana experience.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/cultural-consciousness-massimo-1"><img src="http://video.madfeed.co/64968558/112768280/0ee5fac559d302e0a0f5151dc1b4d94a/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee italy lucky peach mad2 mad symposium Massimo buttura Michel bras modena momofuku noma osteria francescana paul rozin rene redzepi wylie dufresne http://video.madfeed.co/the-taste-of-wheat-dan-barber-chef-1 <p><p>Dan Barber is a chef and co-owner of the Blue Hill restaurants in New York City and Tarrytown, New York. He received a B.A. in English at the Tufts University in 1992 and later studied at the French Culinary Institute.</p><p></p><p>He was won numerous James Beard Awards, was named one of Time‘s most influential people in 2009, and his writings on food and agricultural policy have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food &amp; Wine. Barber was appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition. He is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/the-taste-of-wheat-dan-barber-chef-1"><img src="http://video.madfeed.co/64968577/112768253/84886fa43d551e2ffa7c10af6f5ce4a2/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112768253 Thu, 22 Nov 2012 00:00:00 GMT The Taste of Wheat | Dan Barber, Chef and Co-Owner of Blue Hill Dan Barber is a chef and co-owner of the Blue Hill restaurants in New York City and Tarrytown, New York. He received a B.A. in English at the Tufts University in 1992 and later studied at the French Culinary Institute.He was won numerous James Beard Awards, was named one of Time‘s most influential people in 2009, and his writings on food and agricultural policy have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food Wine. Barber was appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition. He is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.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. Dan Barber is a chef and co-owner of the Blue Hill restaurants in New York City and Tarrytown, New York. He received a B.A. in English at the Tufts University in 1992 and later studied at the French Culinary Institute.He was won numerous James... MAD Feed 35:09 <p><p>Dan Barber is a chef and co-owner of the Blue Hill restaurants in New York City and Tarrytown, New York. He received a B.A. in English at the Tufts University in 1992 and later studied at the French Culinary Institute.</p><p></p><p>He was won numerous James Beard Awards, was named one of Time‘s most influential people in 2009, and his writings on food and agricultural policy have appeared in the New York Times, Gourmet, The Nation, Saveur, and Food &amp; Wine. Barber was appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition. He is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/the-taste-of-wheat-dan-barber-chef-1"><img src="http://video.madfeed.co/64968577/112768253/84886fa43d551e2ffa7c10af6f5ce4a2/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> blue hill blue hill farm celebrity chef dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach MAD mad2 mad symposium Massimo buttura Michel bras michelle obama momofuku noma paul rozin rene redzepi Symposium (Type Of Conference) wylie dufresne http://video.madfeed.co/the-audacity-of-hope-and-szechuan-1 <p><p>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.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/the-audacity-of-hope-and-szechuan-1"><img src="http://video.madfeed.co/64968570/112767900/8b920c8ed2207f132da9be4ded0799f7/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767900 Thu, 22 Nov 2012 00:00:00 GMT The Audacity of Hope... and Szechuan Peppercorn | A.Myint & D. Bowien,... 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. 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... MAD Feed 37:32 <p><p>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.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/the-audacity-of-hope-and-szechuan-1"><img src="http://video.madfeed.co/64968570/112767900/8b920c8ed2207f132da9be4ded0799f7/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> anthony myint dan barber Daniel Patterson danny bowien david chang ferran adria food gastronomy Harold mcgee lucky peach MAD mad symposium Massimo buttura Michel bras mission chinese food momofuku noma Noma (restaurant) paul rozin rene redzepi René Redzepi Restaurant (Industry) talk wylie dufresne http://video.madfeed.co/appetite-as-a-guide-between-nature-2 <p><p>Massimo Montanari is one of the leading experts in Food History and Culture and plays an essential role in the popularization of scientific research to the general public. Massimo is currently professor of Medieval History at the University of Bologna in Italy. He has been invited as visiting professor to many leading universities in Europe, Japan, the United States, Mexico, and Canada. Massimo is a consultant and contributor to the publishing house Laterza. He was among the founders of the magazine “Food &amp; History,” published by the Institut Européen d’Histoire et des Cultures de l’Alimentation (Tours), and was its director until 2008. He is a member of the Scientific Committee of the same IEHCA. In 1997 he founded, together with colleagues from other Italian universities, the “Centre of Studies on the history of the countryside and peasant labor,” based in Montalcino (Siena), of which he is the president. In 2001-2002 at the Faculty of Humanities, University of Bologna, opened a Master in History and culture of food (Storia e Cultura dell´Alimentazione), later transformed into a European Master, carried out in collaboration with the University of Tours (France), Barcelona (Spain) and Brussels (Belgium).</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/appetite-as-a-guide-between-nature-2"><img src="http://video.madfeed.co/64968558/112767771/3b43d95b09bf80053e6bb33d3e37b4b1/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112767771 Thu, 22 Nov 2012 00:00:00 GMT Appetite as a Guide Between Nature and Culture Massimo Montanari is one of the leading experts in Food History and Culture and plays an essential role in the popularization of scientific research to the general public. Massimo is currently professor of Medieval History at the University of Bologna in Italy. He has been invited as visiting professor to many leading universities in Europe, Japan, the United States, Mexico, and Canada. Massimo is a consultant and contributor to the publishing house Laterza. He was among the founders of the magazine “Food History,” published by the Institut Européen d’Histoire et des Cultures de l’Alimentation (Tours), and was its director until 2008. He is a member of the Scientific Committee of the same IEHCA. In 1997 he founded, together with colleagues from other Italian universities, the “Centre of Studies on the history of the countryside and peasant labor,” based in Montalcino (Siena), of which he is the president. In 2001-2002 at the Faculty of Humanities, University of Bologna, opened a Master in History and culture of food (Storia e Cultura dell´Alimentazione), later transformed into a European Master, carried out in collaboration with the University of Tours (France), Barcelona (Spain) and Brussels (Belgium).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. Massimo Montanari is one of the leading experts in Food History and Culture and plays an essential role in the popularization of scientific research to the general public. Massimo is currently professor of Medieval History at the University of... MAD Feed 32:07 <p><p>Massimo Montanari is one of the leading experts in Food History and Culture and plays an essential role in the popularization of scientific research to the general public. Massimo is currently professor of Medieval History at the University of Bologna in Italy. He has been invited as visiting professor to many leading universities in Europe, Japan, the United States, Mexico, and Canada. Massimo is a consultant and contributor to the publishing house Laterza. He was among the founders of the magazine “Food &amp; History,” published by the Institut Européen d’Histoire et des Cultures de l’Alimentation (Tours), and was its director until 2008. He is a member of the Scientific Committee of the same IEHCA. In 1997 he founded, together with colleagues from other Italian universities, the “Centre of Studies on the history of the countryside and peasant labor,” based in Montalcino (Siena), of which he is the president. In 2001-2002 at the Faculty of Humanities, University of Bologna, opened a Master in History and culture of food (Storia e Cultura dell´Alimentazione), later transformed into a European Master, carried out in collaboration with the University of Tours (France), Barcelona (Spain) and Brussels (Belgium).</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/appetite-as-a-guide-between-nature-2"><img src="http://video.madfeed.co/64968558/112767771/3b43d95b09bf80053e6bb33d3e37b4b1/standard/download-19-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach mad2 mad symposium Massimo buttura massimo montanari Michel bras momofuku noma paul rozin rene redzepi slow food Symposium (Type Of Conference) talk wylie dufresne http://video.madfeed.co/rotten-fried-bananas <p><p>Like many chefs of his generation, Enrique Olvera first studied gastronomy outside of Mexico but did not return to his home country to cook French or Italian food, as would usually have been the case. Instead, Olvera and his colleagues decided to embrace their vast culinary heritage to develop restaurants that make the claim that Mexican cuisine is worthy of a cosmopolitan restaurant setting.</p><p></p><p>Olvera and his Mexico City restaurant Pujol have become the most visible representatives of this movement and the chef’s annual gastronomic summit, Mesamérica, has served to highlight the country’s highly regionalised cuisine while simultaneously creating an active community of chefs.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/rotten-fried-bananas"><img src="http://video.madfeed.co/64968578/112478103/a4317238fa554cb20ed0d57d3144d3a6/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112478103 Thu, 22 Nov 2012 00:00:00 GMT Rotten, Fried Bananas Like many chefs of his generation, Enrique Olvera first studied gastronomy outside of Mexico but did not return to his home country to cook French or Italian food, as would usually have been the case. Instead, Olvera and his colleagues decided to embrace their vast culinary heritage to develop restaurants that make the claim that Mexican cuisine is worthy of a cosmopolitan restaurant setting.Olvera and his Mexico City restaurant Pujol have become the most visible representatives of this movement and the chef’s annual gastronomic summit, Mesamérica, has served to highlight the country’s highly regionalised cuisine while simultaneously creating an active community of chefs.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. Like many chefs of his generation, Enrique Olvera first studied gastronomy outside of Mexico but did not return to his home country to cook French or Italian food, as would usually have been the case. Instead, Olvera and his colleagues decided to... MAD Feed 29:08 <p><p>Like many chefs of his generation, Enrique Olvera first studied gastronomy outside of Mexico but did not return to his home country to cook French or Italian food, as would usually have been the case. Instead, Olvera and his colleagues decided to embrace their vast culinary heritage to develop restaurants that make the claim that Mexican cuisine is worthy of a cosmopolitan restaurant setting.</p><p></p><p>Olvera and his Mexico City restaurant Pujol have become the most visible representatives of this movement and the chef’s annual gastronomic summit, Mesamérica, has served to highlight the country’s highly regionalised cuisine while simultaneously creating an active community of chefs.</p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/rotten-fried-bananas"><img src="http://video.madfeed.co/64968578/112478103/a4317238fa554cb20ed0d57d3144d3a6/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang Eating enrique olvera ferran adria Ferran Adrià (Chef) Food gastronomy Harold mcgee lucky peach mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin pujol rene redzepi wylie dufresne http://video.madfeed.co/asking-the-winds-of-the-seasons-1 <p><p>Shinichiro Takagi is one of Japan’s leading chefs with strong ties to his home region of Ishikawa. His highly acclaimed kaiseki restaurant is Zeniya, in Kanazawa, where he cooks meals in the traditional kaiseki style. There is no set menu at Zeniya. Shinichiro uses fresh ingredients and local fish in his restaurant. He thinks about the food in 12 seasons throughout the year. In this speech from MAD2, he talks about fierce adherence to seasonality. His interesting thinking certainly brings innovation to the international cuisine scene.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/asking-the-winds-of-the-seasons-1"><img src="http://video.madfeed.co/64968576/112478068/f083a3918b72ce6de330b7634b8e18cc/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112478068 Thu, 22 Nov 2012 00:00:00 GMT Asking the Winds of the Seasons Shinichiro Takagi is one of Japan’s leading chefs with strong ties to his home region of Ishikawa. His highly acclaimed kaiseki restaurant is Zeniya, in Kanazawa, where he cooks meals in the traditional kaiseki style. There is no set menu at Zeniya. Shinichiro uses fresh ingredients and local fish in his restaurant. He thinks about the food in 12 seasons throughout the year. In this speech from MAD2, he talks about fierce adherence to seasonality. His interesting thinking certainly brings innovation to the international cuisine scene.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. Shinichiro Takagi is one of Japan’s leading chefs with strong ties to his home region of Ishikawa. His highly acclaimed kaiseki restaurant is Zeniya, in Kanazawa, where he cooks meals in the traditional kaiseki style. There is no set menu at... MAD Feed 28:50 <p><p>Shinichiro Takagi is one of Japan’s leading chefs with strong ties to his home region of Ishikawa. His highly acclaimed kaiseki restaurant is Zeniya, in Kanazawa, where he cooks meals in the traditional kaiseki style. There is no set menu at Zeniya. Shinichiro uses fresh ingredients and local fish in his restaurant. He thinks about the food in 12 seasons throughout the year. In this speech from MAD2, he talks about fierce adherence to seasonality. His interesting thinking certainly brings innovation to the international cuisine scene.</p><p></p><p>About MAD:<br><br>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.</p></p><p><a href="http://video.madfeed.co/asking-the-winds-of-the-seasons-1"><img src="http://video.madfeed.co/64968576/112478068/f083a3918b72ce6de330b7634b8e18cc/standard/download-22-thumbnail.jpg" width="75" height=""/></a></p> dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy Harold mcgee lucky peach mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rene redzepi shinichiro takagi Symposium (Type Of Conference) wylie dufresne zeniya