MAD4

Soba Master Tatsuru Rai Demonstrates His Craft

Tue, 27 Mar 2018 00:00:00 GMT

A hypnotic moment of calm and tranquility provided by soba master Tatsuru Rai at MAD4.

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.

Fulvio in Exile

Mon, 23 Feb 2015 00:00:00 GMT

Fulvio Pierangelini is an Italian chef who began cooking professionally in 1977. In 1980, he took over the dilapidated seafood restaurant Gambero Rosso, in San Vincenzo, Tuscany and turned it into one of the best restaurants in the country. He closed the business in 2008.

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.

Conviviality for One

Mon, 23 Feb 2015 00:00:00 GMT

Julian Baggini is a UK-based writer and philosopher. He is the Founding Editor of The Philosophers’ Magazine and has contributed to several publications, including the Guardian. His most recent book is The Virtues of the Table: How to Eat and Think.

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.

Be Careful What You Wish For

Mon, 23 Feb 2015 00:00:00 GMT

Chris Cosentino ran San Francisco’s Incanto for over a decade, where he cooked in the nose-to-tail style and earned high praise from critics nationwide. He has appeared on several television programs, including Top Chef Masters and Iron Chef America.

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.

Benchmarks Not the BMW

Mon, 23 Feb 2015 00:00:00 GMT

In his presentation from MAD4, California Cuisine pioneer Jeremiah Tower walks the audience through his career, which includes running the kitchen at Alice Waters’ Chez Panisse and, of course, serving as the chef of the glitzy and influential Stars. Tower was among the first modern-day celebrity 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.

A Diner's Confession on The Flavor of Fantasy

Mon, 23 Feb 2015 00:00:00 GMT

Anya von Bremzen grew up in the former USSR black-marketeering American chewing gum and dreaming of Cuban bananas. Now she writes about global restaurants as a contributing editor at Travel+Leisure magazine. She is also a regular contributor to Food & Wine and Saveur, recipient of three James Beard Foundation awards, and author of five acclaimed cookbooks including The New Spanish Table. Her latest book Mastering the Art of Soviet Cooking: A Memoir of Food and Longing is being translated into 15 languages. Anya lives in New York and Istanbul.

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.

How Food and Design Interact | Paola Antonelli, Senior Curator at MoMa

Mon, 23 Feb 2015 00:00:00 GMT

Paola Antonelli is the Senior Curator of Architecture & Design at the Museum of Modern Art, in New York, where she is also Director of Research and Development. She is interested in how design interacts with and influences all aspects of 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.

Be Afraid

Mon, 23 Feb 2015 00:00:00 GMT

Albert Adrià spent 23 years at elBulli, working pastry and overseeing innovation at the restaurant’s test kitchen. He left elBulli in 2008 and now has a growing stable of acclaimed restaurants in Barcelona, including Tickets and Pakta.

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.

Why Changing Eating Habits is Important?

Mon, 23 Feb 2015 00:00:00 GMT

Hellstrøm is a chef who from 1982 to 2009 ran Bagatelle, in Oslo, paving the way for the contemporary restaurants of Scandinavia. Throughout his career, Hellstrøm has encouraged the general public to cook and investigate new ingredients and cuisines. He was named a Chevalier by Paul Bocuse in 2007.

At MAD4, Eyvind talks about how to change the way people interact with food by showing a short video of his tv program where he helps families change the way they consume food at home.

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.

Passing on Skills About Slow Food | The Allen Family

Mon, 23 Feb 2015 00:00:00 GMT

Darina Allen is a renowned chef, cookbook author, and pioneer of the Slow Food movement in Ireland. In 1983, she founded the Ballymaloe Cookery School. Rachel, her daughter-in-law, is a noted food writer and television presenter who has introduced good cooking to homes in Ireland and across the globe.

Loco'l: Fast Food Made With Ideology | R. Choi & D. Patterson

Mon, 23 Feb 2015 00:00:00 GMT

Daniel Patterson and Roy Choi are chefs based on the west coast of the United States. After meeting at MAD in 2013, they decided to join forces and start a chain of inexpensive restaurants to combat the fast food chains that dominate low-income areas.

The following year, at MAD4, they announced the project Loco'l.

Opening a Restaurant is Scary | Tatiana Levha, Co-Owner of Le Servan

Mon, 23 Feb 2015 00:00:00 GMT

Tatiana Levha is a chef who trained under Pascal Barbot at l’Astrance and Alain Passard at l’Arpège before teaming up with her sister Katia earlier this year to open Le Servan, a restaurant in Paris’ 11th Arrondissement.

The Perfect Omelette

Mon, 23 Feb 2015 00:00:00 GMT

Pierre Koffmann left his native Tarbes, France in the 1970s to work with Michel and Albert Roux at London’s Le Gavroche and, later, their Waterside Inn in Bray. In 1977, he opened his first restaurant in London, La Tante Claire, which earned three Michelin stars. Koffman was an early pioneer in celebrating offal, and chefs Gordon Ramsay, Marco Pierre White, and Marcus Wareing all passed through his kitchen.

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 History of the Celebrity Chef

Sun, 30 Nov 2014 00:00:00 GMT

Paul Freedman has been a professor of history at Yale University since 1997, where one of his areas of focus is the history of cuisine. In 2007, he edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times.

At MAD 4, the professor traces the history of celebrity chefs, as well as of cooking and restaurants, from the Middle Ages to the present day.

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.

Does the Apple Fall Far From the Tree?

Thu, 27 Nov 2014 00:00:00 GMT

Madhur Jaffrey is a celebrated actress, television and radio presenter, and author. Born in Delhi, she developed a passion for Indian cuisine as a young drama student in London. Her books, which include An Invitation to Indian Cooking, have influenced cooks throughout the western 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.

The Art of the Table

Thu, 27 Nov 2014 00:00:00 GMT

Silvano Giraldin is a front of house legend who for nearly four decades served as maître d’ and managing director of Le Gavroche, the first London restaurant to ever receive three Michelin stars. He is considered one of the godfathers of the art of the table.

At MAD4, he presented an informal reflection on what he sees as essential to a restaurant's success — educating the people that interact with the guests (by investing in them, sending them on educational trips), not hovering over diners ("the best service is the kind that you do not notice") — and explains all the changes, many of them welcome, that have taken place in dining over the past three decades.

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.