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/techniques-of-the-past-for-the-3 <p><p>Jacques Pépin is a chef, author, and television host, as well as the dean of the International Culinary Center in New York City. Jacques opened MAD5 with stories from the French kitchens of the 50's, as he demonstrated his own technique by making chicken galantine and teaching the audience to make an omelette.</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/techniques-of-the-past-for-the-3"><img src="http://video.madfeed.co/64968560/112384657/4374dd9b36683e160ef8a2fae9fb44a4/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112384657 Wed, 14 Feb 2018 00:00:00 GMT Techniques of the Past for the Future Jacques Pépin is a chef, author, and television host, as well as the dean of the International Culinary Center in New York City. Jacques opened MAD5 with stories from the French kitchens of the 50's, as he demonstrated his own technique by making chicken galantine and teaching the audience to make an omelette.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. Jacques Pépin is a chef, author, and television host, as well as the dean of the International Culinary Center in New York City. Jacques opened MAD5 with stories from the French kitchens of the 50's, as he demonstrated his own technique by making... MAD Feed 28:22 <p><p>Jacques Pépin is a chef, author, and television host, as well as the dean of the International Culinary Center in New York City. Jacques opened MAD5 with stories from the French kitchens of the 50's, as he demonstrated his own technique by making chicken galantine and teaching the audience to make an omelette.</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/techniques-of-the-past-for-the-3"><img src="http://video.madfeed.co/64968560/112384657/4374dd9b36683e160ef8a2fae9fb44a4/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> a french chef cooks at home celebrity chef chef complete techniques cooking techniques famous chef fast food my way french chef french cooking french cooking techniques french culinary cooking style french kitchen heart and soul international culinary center jacques pepin jacques pepin: fast food my way jacques pepin heart and soul noma René Redzepi simple and healthy cooking simple cooking the complete pepin yummy http://video.madfeed.co/its-time-to-act <p><p>Eric Archambeau is a venture capitalist and chairman of the Jamie Oliver Food Foundation.</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/its-time-to-act"><img src="http://video.madfeed.co/64968576/112384499/7ff5b7891eafc8c2340ef85a28e98b0c/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112384499 Wed, 14 Feb 2018 00:00:00 GMT It's Time to Act Eric Archambeau is a venture capitalist and chairman of the Jamie Oliver Food Foundation.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. Eric Archambeau is a venture capitalist and chairman of the Jamie Oliver Food Foundation.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... MAD Feed 23:14 <p><p>Eric Archambeau is a venture capitalist and chairman of the Jamie Oliver Food Foundation.</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/its-time-to-act"><img src="http://video.madfeed.co/64968576/112384499/7ff5b7891eafc8c2340ef85a28e98b0c/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> agri business eric archambeau future of food Jamie Oliver Food Foundation sustainable food production http://video.madfeed.co/feeding-the-restaurant-beast <p><p>Kat Kinsman is a writer and editor based in New York City, currently Senior Food &amp; Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.'</p><p></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/feeding-the-restaurant-beast"><img src="http://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112288569 Wed, 14 Feb 2018 00:00:00 GMT Feeding the Restaurant Beast Kat Kinsman is a writer and editor based in New York City, currently Senior Food Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.'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. Kat Kinsman is a writer and editor based in New York City, currently Senior Food Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant... MAD Feed 18:41 <p><p>Kat Kinsman is a writer and editor based in New York City, currently Senior Food &amp; Drinks Editor at Time Inc.’s Extra Crispy. Her debut book, Hi, Anxiety came out in November 2016. She is an advocate for mental health, especially in the restaurant industry, part of this work includes her online resource for chefs called 'Chefs With Issues.'</p><p></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/feeding-the-restaurant-beast"><img src="http://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> chef mental health chefs with issues kat kinsman mental health restaurant industry issues sustainabile living http://video.madfeed.co/managing-talent <p><p>Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses to help us understand how to seek, develop and manage new talent. Finkelstein is the Author of Superbosses, as well as professor and faculty director of the Center for Leadership at the Tuck School of Business at Dartmouth College.</p><p></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/managing-talent"><img src="http://video.madfeed.co/64968559/112288394/c493ce7f1149bbbeb6b2a6f48f23f800/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112288394 Wed, 14 Feb 2018 00:00:00 GMT Managing Talent Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses to help us understand how to seek, develop and manage new talent. Finkelstein is the Author of Superbosses, as well as professor and faculty director of the Center for Leadership at the Tuck School of Business at Dartmouth College.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. Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses to help us understand how to seek, develop and manage new talent. Finkelstein is the Author of Superbosses, as well as professor and faculty director of... MAD Feed 23:50 <p><p>Sydney Finkelstein shares insight into his research on some of the worlds most powerful bosses to help us understand how to seek, develop and manage new talent. Finkelstein is the Author of Superbosses, as well as professor and faculty director of the Center for Leadership at the Tuck School of Business at Dartmouth College.</p><p></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/managing-talent"><img src="http://video.madfeed.co/64968559/112288394/c493ce7f1149bbbeb6b2a6f48f23f800/standard/download-26-thumbnail.jpg" width="75" height=""/></a></p> generating talent how to leadership leadership managing talent superboss talent http://video.madfeed.co/kitchen-solidarity <p>José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses.</p> <p>In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018.</p> <p>About MAD:<br /><br /><br /><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/kitchen-solidarity"><img src="http://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962451 Wed, 04 Oct 2017 00:00:00 GMT Kitchen Solidarity José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses. In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018. 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. José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health,... MAD Feed 25:52 <p>José Andrés is nominated for a Nobel Peace Prize in 2019 for his humanitarian work with his non-profit World Central Kitchen. The organization is changing the world through the eyes of a chef. As chefs, our work in the kitchen improves health, increases education rates, provides career skills, and creates food businesses.</p> <p>In addition, José is a Chef and owner of ThinkFoodGroup, author, television host, and humanitarian, and was named one of Time magazine’s “100 Most Influential People” in 2018.</p> <p>About MAD:<br /><br /><br /><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/kitchen-solidarity"><img src="http://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/standard/download-23-thumbnail.jpg" width="75" height=""/></a></p> 100 most influential people chef disaster relief food for thought food when disaster hits gastronomy humanitarian of the year james beard award winner jose andres mad symposium nobel peace prize one for all spanish tapas tapas television chef think food group time magazine world central kitchen http://video.madfeed.co/tomorrows-kitchen-starts-on-the-5 <p>Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome.</p> <p>About MAD:<br /><br /><br /><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/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962271 Wed, 04 Oct 2017 00:00:00 GMT Tomorrow's Kitchen Starts on the Farm | Carlo Petrini Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome. 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. Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's... MAD Feed 30:55 <p>Carlo Petrini is a food activist born in the province of Cuneo in Italy. He is the founder of the International Slow Food Movement. In the 1980s he first came to prominence for taking part in a campaign against the fast-food chain McDonald's opening near the Spanish Steps in Rome.</p> <p>About MAD:<br /><br /><br /><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/tomorrows-kitchen-starts-on-the-5"><img src="http://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> carlo petrini food activism food activist food rights food symposium food talk italy mad mad symposium slow food slow food movement staying alive sustainable food talk talks tomorrow's kitchen http://video.madfeed.co/working-with-the-family-jtellez-5 <p>Head chef Téllez and Magaña, chef de cuisine, from restaurant Laja in Ensenada, Mexico. Situated in the beautiful Valle de Guadalupe in Baja California, Laja is a remarkable destination restaurant which pays homage to the surrounding countryside. Laja's home is a stone barn-like building, which was constructed from scratch by Télles and a team of craftsmen (many of whom went on to work in the restaurant itself). It is surrounded by its own orchard, fields, and vineyard, whose harvests are supplemented by local organic farmers and fishermen.</p> <p>About MAD:<br /><br /><br /><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/working-with-the-family-jtellez-5"><img src="http://video.madfeed.co/64968576/112962099/fc356772e903c55e6bc2d47e2897c4be/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962099 Wed, 04 Oct 2017 00:00:00 GMT Working With the Family | J.Téllez & R.Magaña Head chef Téllez and Magaña, chef de cuisine, from restaurant Laja in Ensenada, Mexico. Situated in the beautiful Valle de Guadalupe in Baja California, Laja is a remarkable destination restaurant which pays homage to the surrounding countryside. Laja's home is a stone barn-like building, which was constructed from scratch by Télles and a team of craftsmen (many of whom went on to work in the restaurant itself). It is surrounded by its own orchard, fields, and vineyard, whose harvests are supplemented by local organic farmers and fishermen. 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. Head chef Téllez and Magaña, chef de cuisine, from restaurant Laja in Ensenada, Mexico. Situated in the beautiful Valle de Guadalupe in Baja California, Laja is a remarkable destination restaurant which pays homage to the surrounding countryside.... MAD Feed 27:07 <p>Head chef Téllez and Magaña, chef de cuisine, from restaurant Laja in Ensenada, Mexico. Situated in the beautiful Valle de Guadalupe in Baja California, Laja is a remarkable destination restaurant which pays homage to the surrounding countryside. Laja's home is a stone barn-like building, which was constructed from scratch by Télles and a team of craftsmen (many of whom went on to work in the restaurant itself). It is surrounded by its own orchard, fields, and vineyard, whose harvests are supplemented by local organic farmers and fishermen.</p> <p>About MAD:<br /><br /><br /><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/working-with-the-family-jtellez-5"><img src="http://video.madfeed.co/64968576/112962099/fc356772e903c55e6bc2d47e2897c4be/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> baja california food food for thought food systems food talk Jair Téllez laja Laja restaurant mad symposium Rafael Magaña sustainability symposium tomorrow's kitchen valle de guadalupe http://video.madfeed.co/burning-the-candle-at-both-ends-2 <p><p>Angela Dimayuga is the executive chef of Mission Chinese Food in New York City.</p><p></p><p>Like many chefs who are working to change the industry for the better - including making sweeping changes in the kitchen culture that isn’t good for women OR men - Angela Dimayuga has already made a significant impact by voicing her opinion of what she calls “kamikaze kitchen culture.” As she told GRUBSTREET:</p><p>“We've been consciously planning to make our work-life balances more sustainable. I want it to be part of our dialogue for our mental health and happiness. It takes unlearning bad habits. It's also just that you can do better work when you've tried to sleep or eaten a proper dinner. We're not martyrs — that's not cool, and it's not sustainable. The way restaurants have been, historically, is that killing yourself is considered admirable. It's a kamikaze, basically — what are you doing?”</p></p><p><a href="http://video.madfeed.co/burning-the-candle-at-both-ends-2"><img src="http://video.madfeed.co/64968558/112288664/531601b8f0e09c860227c2d851055e14/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112288664 Wed, 04 Oct 2017 00:00:00 GMT Burning the Candle at Both Ends Angela Dimayuga is the executive chef of Mission Chinese Food in New York City.Like many chefs who are working to change the industry for the better - including making sweeping changes in the kitchen culture that isn’t good for women OR men - Angela Dimayuga has already made a significant impact by voicing her opinion of what she calls “kamikaze kitchen culture.” As she told GRUBSTREET:“We've been consciously planning to make our work-life balances more sustainable. I want it to be part of our dialogue for our mental health and happiness. It takes unlearning bad habits. It's also just that you can do better work when you've tried to sleep or eaten a proper dinner. We're not martyrs — that's not cool, and it's not sustainable. The way restaurants have been, historically, is that killing yourself is considered admirable. It's a kamikaze, basically — what are you doing?” Angela Dimayuga is the executive chef of Mission Chinese Food in New York City.Like many chefs who are working to change the industry for the better - including making sweeping changes in the kitchen culture that isn’t good for women OR men -... MAD Feed 30:45 <p><p>Angela Dimayuga is the executive chef of Mission Chinese Food in New York City.</p><p></p><p>Like many chefs who are working to change the industry for the better - including making sweeping changes in the kitchen culture that isn’t good for women OR men - Angela Dimayuga has already made a significant impact by voicing her opinion of what she calls “kamikaze kitchen culture.” As she told GRUBSTREET:</p><p>“We've been consciously planning to make our work-life balances more sustainable. I want it to be part of our dialogue for our mental health and happiness. It takes unlearning bad habits. It's also just that you can do better work when you've tried to sleep or eaten a proper dinner. We're not martyrs — that's not cool, and it's not sustainable. The way restaurants have been, historically, is that killing yourself is considered admirable. It's a kamikaze, basically — what are you doing?”</p></p><p><a href="http://video.madfeed.co/burning-the-candle-at-both-ends-2"><img src="http://video.madfeed.co/64968558/112288664/531601b8f0e09c860227c2d851055e14/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> Angela Angela Dimayuga Asian food Chinese Food Dim Sum Brunch Food Food symposium food systems Food Talk Mad Symposium Mission Chinese Food Tomorrow's Kitchen