MAD6

Preserving Identity Through Coffee Traceability | Arthur Karuletwa

Fri, 30 Nov 2018 00:00:00 GMT

Arthur Karuletwa is a native of Rwanda, but lived as a refugee in Uganda and Kenya in the 1990's. Today, he sees coffee as a source of healing and empowerment, and has developed a program to trace coffee beans from the point of origin through the supply chain.

In surviving the horrific genocide of his people and murder of his family, Karuletwa was stripped of his identity. As a immigrant in America, he has dedicated his life to preserving the identity of others. Waging a war on poverty through agriculture and traceability, Karuletwa points to our food and drink as a reflection of our identity and culture, something we must understand to better act as agents of global development.

Conducting the Kitchen | Ture Larsen & Randi Beier-Holgersen

Fri, 23 Nov 2018 00:00:00 GMT

Ture Larsen has composed many works and arrangements for theatre, film, jazz ensembles and symphony orchestras. Today, his focus is teaching surgeons to leverage their non-verbal communication skills in the operating room.

Randi Beier-Holgersen, Senior Surgeon of Nordsjælland Hospital,, Denmark, is responsible for the training and education of junior doctors and medical students.

At the sixth MAD Symposium, Ture Larsen and Randi Beier-Holgersen introduce their research on utilizing the non-verbal communication skills of conductors as an educative tool for leaders in other fields. With the help of the crowd, and "guest conductors," David Zilber and Mette Søberg of noma, they demonstrate the power of non-verbal communication, providing examples and uses for it within the restaurant environment.

Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha

Fri, 23 Nov 2018 00:00:00 GMT

Nina Persson is the lead singer of the Swedish band The Cardigans. She kicks off day two of the sixth MAD Symposium in performance with her husband Nathan, before a conversation with Tatiana Levha, MAD Alumni and owner of Le Servan and Double Dragon restaurants in Paris.

The two discuss the similarities between music and cooking, comparing the power of both musicians and chefs as spokespersons and figures of change.

Bridging The Gap Between Men and Women | Jytte Vikkelsøe

Fri, 23 Nov 2018 00:00:00 GMT

Jytte Vikkelsøe is a Copenhagen based psychologist and author whose research focuses on conflict resolution and the complex dynamics of romantic love. Her most recent book is the bestselling Derfor Forelsker Du Dig Aldrig I Den Forkerte (Why You Never Fall in Love with the Wrong Person).

At the sixth MAD Symposium, Jytte Vikkelsøe explains that for too long, biology, history, and culture have prolonged and entrapped our views on men and women. We need to better understand and address the differences in the treatment of both the sexes to find equality between them.

What Does Courage Look Like | Trish Nelson

Fri, 09 Nov 2018 00:00:00 GMT

Trish Nelson is a comedian, actor, and producer with more than 20 years of experience in the hospitality industry. As the founder of Bantergirl, she helps women create films, television, podcasts, and other projects that give voice to their experiences.

At the sixth MAD Symposium Nelson holds a microscope over restaurant culture, exposing its destructive practices and the damage they have caused both to her personally, and to our community as a whole. Raw and powerful, her talk is a call to action, urging us to recreate our culture and our workplaces so that they are equal, safe, and just for all.

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.

Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T....

Sun, 04 Nov 2018 00:00:00 GMT

For chefs, having a restaurant is akin to having a child. But how do you balance the love of that “child” when you become the parent to a living and breathing human.

Guided by Munchies DK Editor in Chief Lars Hinnerskov Eriksen, chefs Suzanne Barr, Niklas Ekstedt,Tatiana Levha, and Matt Orlando break down the surprises, benefits and the challenges of parenthood in the kitchen. Calling out for the support from the industry, the panel shares stories on how they've adapted their lifestyle and restaurant practices to better accommodate for future parents.

How To Reverse Climate Change | Chad Frischmann

Thu, 25 Oct 2018 00:00:00 GMT

Chad Frischmann is the Vice President & Research Director at Project Drawdown, where he leads the Drawdown Coalition, Senior Research Team, and Fellowship Programs. Drawdown uses information from multiple fields to propose actionable solutions to reverse global warming.

At the sixth MAD Symposium, Chad delves into the frameworks and purpose around Project Drawdown. Revealing the impact that our food industry, agriculture, and production has on the climate, Chad urges the MAD community to look at how we can change our food and restaurant systems to change our climate.

On Food, Authenticity, and Culture | Romy Gill

Fri, 12 Oct 2018 00:00:00 GMT

Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been awarded with the title Member of the Most Excellent Order by the British Queen for her outstanding service to British and Indian food.

Side by side on stage with the MAD Dispatches Editor, Chris Ying, Romy introduces us to her story. Romy and Chris break down what authenticity means, and discuss what it means to take a cultural artifact out of its original locality, or in other words: the significance of exploring Indian cuisine in a British context.

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.

#MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan

Fri, 21 Sep 2018 00:00:00 GMT

New York Times' national food correspondent Kim Severson won a Pulitzer Prize for her reporting on sexual harassment in the workplace in 2018. At the sixth MAD Symposium, she leads a conversation between Wade Davis, UN Women Global Champion for Innovation and inclusion consultant for Google and Netflix, and Lisa Donovan, acclaimed pastry chef and writer, who won a James Beard award for her essay on #MeToo in the food world.

In this important and intense discussion, Donovan, Davis, and Severson reflect on the revelations that prompted the #MeToo movement and the reckoning that has resulted from it. Spurred by their individual experiences and those of audience members, they offer insight and guidance to the industry as it finally begins to tackle these critical issues.

Finding Peace in the Kitchen and the Mind

Fri, 21 Sep 2018 00:00:00 GMT

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.

Rewriting History

Thu, 20 Sep 2018 00:00:00 GMT

Jeannette Ehlers is a Danish-Trinidadian multi disciplinary visual artist who aims to disrupt the dominating narratives and replace them with ones that acknowledge the aspects of history that have thus far been ignored. Ehlers engages themes of visibility, identity, and collective memory, such as her work I am Queen Mary, which represents one of four queens who led the 1878 labor revolt in Saint Croix, a former Danish colony.

Presenting her works at the sixth MAD Symposium, Ehlers discusses how it is possible to reframe history so that it is inclusive to all and provides examples how to do so through her works. Ehlers engages us, urging us to see how art, and other mediums like food, can provoke, lead and guide, people to better self-understanding.

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.

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.

Feeding A Million | Dan Giusti, Founder of Brigaid

Sun, 09 Sep 2018 00:00:00 GMT

Former Head Chef of noma, Dan Giusti founded Brigaid in 2016 to improve the quality of school food. He’s gathered professional chefs and school staff together to challenge the system, promote food education and serve kids delicious meals made from scratch at a dozen public schools in New York City and New London, Connecticut.

The realities laid bare by Giusti are a wake up call, not just about school food but about the health and wellbeing of future generations. In conversation with Chris Ying at MAD6, he presents the cause and his appetite for change, prompting the industry to think about not the big picture, but the real one.

Jay Fai's Famous Crab Omelet

Fri, 31 Aug 2018 00:00:00 GMT

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

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

About MAD:

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