https://video.madfeed.co/the-intentional-restaurant https://video.madfeed.co/v.ihtml/player.html?photo_id=119742766 https://video.madfeed.co/64968579/119742766/c5e417db3bcb904ed6894c5e3b6600b0/video_medium/the-intentional-restaurant-video.mp4 https://video.madfeed.co/64968579/119742766/c5e417db3bcb904ed6894c5e3b6600b0/small/the-intentional-restaurant-thumbnail.jpg The Intentional Restaurant How do you create a workplace you actually want to be in? It's the question Erin Wade asked when she founded Homeroom, a mac and cheese restaurant in Oakland, California. Her answer is "collective success," where every decision is made with the team, customers, and community in mind. At Homeroom, that means weekly meetings where everyone, from dishwashers to servers, digs into the financials and pitches ideas on how to improve. And the results speak for themselves: Homeroom has some of the highest revenue per square foot in the industry, retention rates 10x the national average, and a safety system now used by restaurants and bars worldwide. 2025-12-15T14:45:31+00:00 yes 1131 MAD7 https://video.madfeed.co/mad-camp-2025 https://video.madfeed.co/v.ihtml/player.html?photo_id=119524238 https://video.madfeed.co/64968568/119524238/16552fcfeb8c728e484c9c16d228a60b/video_medium/mad-camp-2025-video.mp4 https://video.madfeed.co/64968568/119524238/16552fcfeb8c728e484c9c16d228a60b/small/mad-camp-2025-thumbnail.jpg MAD Camp 2025 At MAD Camp 2025, 200 students from Hotel- og Restaurantskolen sailed to Refshaleøen for MAD Camp – a day showing what culinary craft can be and all the paths the profession can take. Featuring René Redzepi, Erin Wade, Joshua Niland, Douglas McMaster, Ryan Walker, Emilie Qvist and the team from Baka d’Busk, among many others, who guided students through everything from work culture and fin-to-gill philosophy to zero waste, wild herbs and a plant-based menu with klezmer music. Next year MAD Camp moves to a new location in Denmark... stay tuned. MAD Camp is produced in collaboration with Hotel- og Restaurantskolenand with support from Tietgenfonden and Tuborgfondet. 2025-12-10T10:13:42+00:00 yes 77 MAD https://video.madfeed.co/interview-with-arianna-occhipinti https://video.madfeed.co/v.ihtml/player.html?photo_id=117030382 https://video.madfeed.co/64968571/117030382/33bc45d9201036725bd3f5373cd9beec/video_medium/interview-with-arianna-occhipinti-video.mp4 https://video.madfeed.co/64968571/117030382/33bc45d9201036725bd3f5373cd9beec/small/interview-with-arianna-occhipinti-thumbnail.jpg Interview with Arianna Occhipinti | Longer Tables Fund x MAD This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-10-02T13:08:54+00:00 yes 101 Longer Tables Fund https://video.madfeed.co/interview-with-matty-matheson https://video.madfeed.co/v.ihtml/player.html?photo_id=117030369 https://video.madfeed.co/64968567/117030369/c5f7d5608399c4db2e6d585eb5b46ef3/video_medium/interview-with-matty-matheson-video.mp4 https://video.madfeed.co/64968567/117030369/c5f7d5608399c4db2e6d585eb5b46ef3/small/interview-with-matty-matheson-thumbnail.jpg Interview with Matty Matheson | Longer Tables Fund x MAD Matty Mattheson didn’t eat in a restaurant until he was a teenager. It’s an upbringing he’s grateful for: a “beige and unremarkable” diet punctuated by fresh seafood from Canada’s east coast. As an actor-chef-father-husband-author-producer-clothing maker, his career is a master class in staying true to yourself—something he believes is key to longevity. Stop chasing likes, and stay present.This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-10-02T13:08:39+00:00 yes 100 Longer Tables Fund https://video.madfeed.co/interview-with-laxa-fishing-guides https://video.madfeed.co/v.ihtml/player.html?photo_id=117030361 https://video.madfeed.co/64968579/117030361/b60f1ded7c225d4e7997dbc620ac19bf/video_medium/interview-with-laxa-fishing-guides-video.mp4 https://video.madfeed.co/64968579/117030361/b60f1ded7c225d4e7997dbc620ac19bf/small/interview-with-laxa-fishing-guides-thumbnail.jpg Interview with Laxá Fishing Guides | Longer Tables Fund x MAD Laxá í Aðaldal—known as ‘The Queen of Icelandic Rivers’—is where Andrea, Alexandra, Arndis, Áslaug and their families have been fishing guides for seven generations. But the sea-farmed salmon industry threatens their family’s future. Sea-farmed salmon is a food that’s toxic for our bodies and our planet. Their rallying cry? Stop eating it. When you’re grocery shopping, scan the label for its origins. When you’re out to eat, ask the restaurant where they source their fish. This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-10-02T13:08:28+00:00 yes 100 Longer Tables Fund https://video.madfeed.co/interview-with-kamal-mouzawak https://video.madfeed.co/v.ihtml/player.html?photo_id=117030352 https://video.madfeed.co/64968560/117030352/311585cb3cbe07e17b8afc52afc01e1d/video_medium/interview-with-kamal-mouzawak-video.mp4 https://video.madfeed.co/64968560/117030352/311585cb3cbe07e17b8afc52afc01e1d/small/interview-with-kamal-mouzawak-thumbnail.jpg Interview with Kamal Mouzawak | Longer Tables Fund x MAD Kamal Mouzawak has spent decades building Souk el Tayeb, Beirut’s first farmers market, as a celebration of the local produce, traditions, and people...a longer table with a seat for everyone. Food travels across borders, becoming the bridge that connects us. We are grateful for people like Kamal who remind us that food has the power to bring us together, regardless of differences, to build stronger communities.This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-10-02T13:08:13+00:00 yes 100 Longer Tables Fund https://video.madfeed.co/interview-with-ron-finley-longer https://video.madfeed.co/v.ihtml/player.html?photo_id=117030340 https://video.madfeed.co/64968570/117030340/3b3bc66d7e47ea0b7ffb785a618bbefc/video_medium/interview-with-ron-finley-longer-video.mp4 https://video.madfeed.co/64968570/117030340/3b3bc66d7e47ea0b7ffb785a618bbefc/small/interview-with-ron-finley-longer-thumbnail.jpg Interview with Ron Finley | Longer Tables Fund x MAD “Gardening is the cornerstone of civilization.” Ron Finley is the gangster gardener from Los Angeles. He learned the value of being self-sustaining as a kid, when he started mowing lawns and planting flowers with his mom. Now, he knows we need to treat young people as the precious resource they are—to teach them to care about something other than themselves Because, as Ron says: if you can’t feed yourself, you can’t free yourself. This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-10-02T13:08:02+00:00 yes 100 Longer Tables Fund https://video.madfeed.co/the-vegetable-orchestra-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=116870172 https://video.madfeed.co/64968560/116870172/08458447422d641f0c69cd7888e32998/video_medium/the-vegetable-orchestra-1-video.mp4 https://video.madfeed.co/64968560/116870172/08458447422d641f0c69cd7888e32998/small/the-vegetable-orchestra-1-thumbnail.jpg The Vegetable Orchestra Carrot and parsnip flutes, watermelon bongos, a pumpkin string bass and cabbages—of the heavy metal variety—filled the tent when Vienna's Vegetable Orchestra proved that fresh produce makes beautiful music. Sometimes you should play with your food. 2025-09-29T07:43:36+00:00 yes 561 MAD7 https://video.madfeed.co/yvon-chouinard-in-conversation-with https://video.madfeed.co/v.ihtml/player.html?photo_id=116820836 https://video.madfeed.co/64968575/116820836/a7c68b2a68d6487a3d75a351a5834f86/video_medium/yvon-chouinard-in-conversation-with-video.mp4 https://video.madfeed.co/64968575/116820836/a7c68b2a68d6487a3d75a351a5834f86/small/yvon-chouinard-in-conversation-with-thumbnail.jpg Yvon Chouinard in Conversation with Lisa Abend In conversation with Lisa Abend, Yvon Chouinard shares how starting as a blacksmith making climbing tools led to building a company guided by values over profit. He describes hitting $1 billion as the worst day of his life.After 50 years in business, Chouinard champions purposeful growth over endless expansion. Patagonia is now steward-owned, and the earth is their only shareholder. They've donated over $100 million in excess profit to environmental causes.Their conversation covers everything from corporate responsibility to table salt. 2025-09-26T10:36:28+00:00 yes 1818 MAD7 https://video.madfeed.co/christine-schauflingers-strudel https://video.madfeed.co/v.ihtml/player.html?photo_id=116734011 https://video.madfeed.co/64968567/116734011/80f2482af89ae2e21dc62798831fef1e/video_medium/christine-schauflingers-strudel-video.mp4 https://video.madfeed.co/64968567/116734011/80f2482af89ae2e21dc62798831fef1e/small/christine-schauflingers-strudel-thumbnail.jpg Christine Schauflinger's Strudel A moment of paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang. 2025-09-23T13:07:03+00:00 yes 290 MAD7 https://video.madfeed.co/chinampas-are-the-future https://video.madfeed.co/v.ihtml/player.html?photo_id=116589378 https://video.madfeed.co/64968559/116589378/db5d654e6687d18a7ed448f299d138c8/video_medium/chinampas-are-the-future-video.mp4 https://video.madfeed.co/64968559/116589378/db5d654e6687d18a7ed448f299d138c8/small/chinampas-are-the-future-thumbnail.jpg Chinampas are the Future Pablo Usobiaga of Arca Tierra believes the future lies in the past.  He works directly campesinos—peasant farmers—to recover Mexico’s 4,000-year-old chinampas: floating gardens that once fed 1.5 million people. Today, less than 10% of them survive. Campesinos are their custodians. Some of society’s most overlooked workers, campesinos are in fact on the frontlines of our climate crisis. As Pablo explains, they are guardians of critical knowledge. Learning from them is how we’ll walk ourselves back from the ecological cliff.  2025-09-18T11:54:04+00:00 yes 1278 MAD7 https://video.madfeed.co/leading-with-generosity https://video.madfeed.co/v.ihtml/player.html?photo_id=116295840 https://video.madfeed.co/64968559/116295840/0d9208131102007d5f727e226997c29c/video_medium/leading-with-generosity-video.mp4 https://video.madfeed.co/64968559/116295840/0d9208131102007d5f727e226997c29c/small/leading-with-generosity-thumbnail.jpg Leading with Generosity Chef Josh Niland is rewriting the rules of whole-fish cooking at Sydney’s Saint Peter and Fish Butchery—turning every scale, bone, and organ into something extraordinary. Before his MAD talk, he broke down a fish with the noma team—but his real lesson was about leadership: generosity, space for creativity, and knowing what sparks each person on your team. 2025-09-15T07:51:25+00:00 yes 1059 MAD7 https://video.madfeed.co/legacy-in-action https://video.madfeed.co/v.ihtml/player.html?photo_id=116079164 https://video.madfeed.co/64968577/116079164/4bd66d01768a74aeacfaefe60ffb30bf/video_medium/legacy-in-action-video.mp4 https://video.madfeed.co/64968577/116079164/4bd66d01768a74aeacfaefe60ffb30bf/small/legacy-in-action-thumbnail.jpg Legacy in Action The Loiseau sisters carry forward the legacy of their father Bernard Loiseau, the legendary French chef who transformed a crumbling restaurant in rural Burgundy into a three-Michelin-star powerhouse—then taking his own life at the height of his success in 2003. Blanche and Bérangère’s mother kept the flame alive after tragedy. Now, they’ve now taken the helm of a hospitality group that spans 6 restaurants, 2 hotels, and 130 employees. Their approach differs from their father’s obsession with Michelin stars—they’re building a more sustainable vision still in his timeless values: excellence, authenticity, innovation. Bernard Loiseau’s ‘cuisine des essences’—bringing lightness and freshness through produce—changed French gastronomy forever. Now his daughters are honoring his legacy while carving out space to breathe and grow. 2025-09-11T12:56:12+00:00 yes 1202 MAD7 https://video.madfeed.co/the-art-of-staying-engaged https://video.madfeed.co/v.ihtml/player.html?photo_id=115893374 https://video.madfeed.co/64968570/115893374/c3b757d0dd4d574844d2e6e2613857d7/video_medium/the-art-of-staying-engaged-video.mp4 https://video.madfeed.co/64968570/115893374/c3b757d0dd4d574844d2e6e2613857d7/small/the-art-of-staying-engaged-thumbnail.jpg The Art of Staying Engaged At the age of seven, Chido Govera was left orphaned, caring for her grandmother and little brother in rural Zimbabwe. At ten, she refused an arranged marriage—choosing instead a path that took her from foraging for survival to building something extraordinary.    The Future of Hope Foundation has now transformed over 10,000 households in Zimbabwe and beyond through mushroom farming. What started with learning to grow oyster mushrooms from corn stalks has become a movement rooted in Ubuntu philosophy—“I am because we are”—where communities solve their own problems with the right knowledge and support.    Everytime she speaks with MAD, Chido shows us the power of working “one mushroom at a time”—turning complex agricultural science into something rural communities can master themselves. Sometimes the most radical act is simply believing people are capable of more than their circumstances suggest.   2025-09-06T06:05:00+00:00 yes 881 MAD7 https://video.madfeed.co/interview-with-courtney-storer https://video.madfeed.co/v.ihtml/player.html?photo_id=115766691 https://video.madfeed.co/64968567/115766691/afef1c230341f0a1165016c406f9cf0d/video_medium/interview-with-courtney-storer-video.mp4 https://video.madfeed.co/64968567/115766691/afef1c230341f0a1165016c406f9cf0d/small/interview-with-courtney-storer-thumbnail.jpg Interview with Courtney Storer | Longer Tables Fund x MAD Sharing food can be beautiful. It can also bring up complicated memories. Courtney Storer, the Culinary Producer for The Bear, joined us at the studio to talk about being a deli kid, the richness of LA’s food scene, and the power of a perfect plate of cheese ravioli. This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-09-02T09:58:10+00:00 yes 135 Longer Tables Fund https://video.madfeed.co/interview-with-kira-obrien-longer https://video.madfeed.co/v.ihtml/player.html?photo_id=115766675 https://video.madfeed.co/64968580/115766675/a844cb62b8e412edc9e72aa525ee9cee/video_medium/interview-with-kira-obrien-longer-video.mp4 https://video.madfeed.co/64968580/115766675/a844cb62b8e412edc9e72aa525ee9cee/small/interview-with-kira-obrien-longer-thumbnail.jpg Interview with Kira O´Brien | Longer Tables Fund x MAD Hospitality is not just about food…it’s about creating community. That’s exactly what Dr. Kira O’Brien and Emma's Torch, a non-profit social enterprise, are doing every day: empowering refugees with the skills to build meaningful careers and find their place to belong. At a time when some people try to make higher walls that drive us apart, we must choose to build longer tables where everyone is welcome…especially our newest neighbors like immigrants and refugees. This year, MAD and José Andrés’ Longer Tables Fund joined forces to build Symposium’s first ever on-site studio, capturing dozens of interviews with MAD7 speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-09-02T09:57:23+00:00 yes 104 Longer Tables Fund https://video.madfeed.co/ryan-chetiyawardana-longer-tables https://video.madfeed.co/v.ihtml/player.html?photo_id=115604916 https://video.madfeed.co/64968566/115604916/016b45b32f59d92113abc1c4872fba80/video_medium/ryan-chetiyawardana-longer-tables-video.mp4 https://video.madfeed.co/64968566/115604916/016b45b32f59d92113abc1c4872fba80/small/ryan-chetiyawardana-longer-tables-thumbnail.jpg Ryan Chetiyawardana | Longer Tables Fund x MAD Studio A martini is one of life’s perfect moments. London-based bartender Ryan Chetiyawardana believes that making one—like cooking a meal—is an act of love. As a bartender, he specializes in meeting people where they are. Guests come in to celebrate, to unwind, to try something new. He creates moments (and cocktails) for everyone, building connections around the table or across the bar. At MAD7, we joined forces with with José Andrés’ Longer Tables Fund to build Symposium’s first ever on-site studio, capturing dozens of interviews with speakers, guests, and team members. As José said in the big red tent, let’s not be afraid to tell everyone around us what we dream to do. And let’s be loud about it! 2025-08-27T10:18:34+00:00 yes 104 Longer Tables Fund art of the table https://video.madfeed.co/looking-at-nature-with-appetite https://video.madfeed.co/v.ihtml/player.html?photo_id=115543091 https://video.madfeed.co/64968569/115543091/91d2ac82dc181adb59d207c67d50f9eb/video_medium/looking-at-nature-with-appetite-video.mp4 https://video.madfeed.co/64968569/115543091/91d2ac82dc181adb59d207c67d50f9eb/small/looking-at-nature-with-appetite-thumbnail.jpg Looking at Nature with Appetite Ángel León known across Spain as "el Chef del Mar", believes the ocean holds answers we haven't thought to ask for. He transformed a 200-year-old abandoned mill into Aponiente, his three-Michelin-starred laboratory in Cádiz, proving the future of food may lie below the surface. We’re only eating a small portion of what the sea has to offer. That’s why León works with the unwanted parts of the fish—the cuts and species that typically get discarded. He’s developed the world’s first omega-3 rich grain that grows entirely in seawater, marine soybeans with higher protein content than their terrestrial cousins, and techniques for transforming discarded moray eel into dishes so convincing you’d swear you were eating pork. By 2026, he plans to open a two-hectare estuary where guests will eat live fish and mollusks pulled directly from the water. His philosophy: look at the ocean “with hunger,” seeing every element as potential nourishment rather than waste. Translation by Pablo Soto Rodriguez Gil 2025-08-25T10:12:12+00:00 yes 1368 MAD7 https://video.madfeed.co/the-future-library https://video.madfeed.co/v.ihtml/player.html?photo_id=115454377 https://video.madfeed.co/64968570/115454377/0b102eb3ed2982ea1a0dc36829b854f3/video_medium/the-future-library-video.mp4 https://video.madfeed.co/64968570/115454377/0b102eb3ed2982ea1a0dc36829b854f3/small/the-future-library-thumbnail.jpg The Future Library In 2014, artist Katie Paterson planted 1,000 spruce trees in Norway's Nordmarka forest and asked the world a simple question: what if we created something meant to outlast us all? Future Library is a century-spanning artwork where each year until 2114, a celebrated writer contributes a manuscript that won't be read until the trees become the paper. Katie Paterson and Anne Beate Hovind share the logistics behind this temporal experiment: negotiating Oslo's first 100-year municipal contract, managing the anxiety of protecting trees across decades, and creating annual forest rituals built on mutual trust. 2025-08-20T13:43:44+00:00 yes 985 MAD7 https://video.madfeed.co/jose-andres-rene-redzepi-in https://video.madfeed.co/v.ihtml/player.html?photo_id=115454131 https://video.madfeed.co/64968575/115454131/9111ceb8c2b482e22663d41d28867972/video_medium/jose-andres-rene-redzepi-in-video.mp4 https://video.madfeed.co/64968575/115454131/9111ceb8c2b482e22663d41d28867972/small/jose-andres-rene-redzepi-in-thumbnail.jpg José Andrés & René Redzepi in Conversation These days, José Andrés, founder of World Central Kitchen, finds that his best work happens in the most impossible places. Unfamiliar kitchens where nothing works, where broken equipment forces the kind of creativity and collaboration that comfort never could. His parents always cooked with a certain resourcefulness. His father made big paellas, always adding more rice for more guests. His mother turned kitchen scraps into croquetas—a generosity that has stayed with him through his humanitarian work. "Life starts at the end of your comfort zone," he says. While he's still learning what that means, he knows one thing for certain: hugs beat selfies, every time.In conversation with René Redzepi, José opens up about fear, hope, and why being pro-humanity means showing up for everyone—even when it's hard. 2025-08-20T13:35:27+00:00 yes 2652 MAD7 https://video.madfeed.co/hospitality-without-hangovers https://video.madfeed.co/v.ihtml/player.html?photo_id=115118407 https://video.madfeed.co/64968558/115118407/c1a6cf1cccfd8a91b5dece103297fad1/video_medium/hospitality-without-hangovers-video.mp4 https://video.madfeed.co/64968558/115118407/c1a6cf1cccfd8a91b5dece103297fad1/small/hospitality-without-hangovers-thumbnail.jpg Hospitality Without Hangovers The force behind Ben’s Friends speaks on how the restaurant business has been both his salvation and his enabler. Starting as a doorman checking IDs, Mickey Bakst discovered his passion for hospitality, creating magic for guests who saved all year for once-in-a-lifetime meals. But the same industry that gave him purpose also normalized his addiction. “I found a shelter from the storm, a place where my addiction was not only accepted, but condoned.” After nearly dying and waking up in a psychiatric ward, Mickey got sober in 1982. Decades later, he co-founded Ben’s Friends: a recovery community specifically for F&B workers. Today, it has 26 chapters across the U.S. with daily meetings worldwide.For more information on joining Ben’s Friends meeting: <a target="_blank" rel="noopener noreferrer nofollow" href="https://www.bensfriendshope.com/meetings/">https://www.bensfriendshope.com/meetings/</a> 2025-08-11T09:26:31+00:00 yes 925 MAD7 https://video.madfeed.co/what-happens-when-we-dont-kick-the https://video.madfeed.co/v.ihtml/player.html?photo_id=114415766 https://video.madfeed.co/64968555/114415766/2a84f2ee1bca793d0d0489561e301ccc/video_medium/what-happens-when-we-dont-kick-the-video.mp4 https://video.madfeed.co/64968555/114415766/2a84f2ee1bca793d0d0489561e301ccc/small/what-happens-when-we-dont-kick-the-thumbnail.jpg What Happens When We Don't Kick The Ladder Away Asma Khan entered the restaurant world at 45. Then she became the first British chef on Chef's Table.  At MAD7, she shared how her London restaurant, Darjeeling Express, came to life. She made the bold decision to open a restaurant staffed by grandmothers and mothers—home cooks who had never worked in professional kitchens, armed with "terrible knife skills but huge hearts."  Chefs constantly credit their mothers and grandmothers as their biggest culinary influences. But these women are rarely part of the restaurant team. Asma built her kitchen differently, bringing softness to an industry obsessed with toughness. She’s proven that kindness is a form of strength.   2025-07-15T10:32:47+00:00 yes 934 MAD7 https://video.madfeed.co/matty-matheson-courtney-storer-in https://video.madfeed.co/v.ihtml/player.html?photo_id=114393947 https://video.madfeed.co/64968567/114393947/70dbc5eae08918218156ba5e9e206dab/video_medium/matty-matheson-courtney-storer-in-video.mp4 https://video.madfeed.co/64968567/114393947/70dbc5eae08918218156ba5e9e206dab/small/matty-matheson-courtney-storer-in-thumbnail.jpg Matty Matheson & Courtney Storer in conversation with Lisa Donovan Matty Matheson and Courtney Storer have been close friends for years, but their connection deepened at MAD six years ago. Today, the supremely dynamic duo works together on The Bear. Courtney serves as culinary producer on the iconic series. Matty works as consultant, producer, actor, and the chef who brings lionhearted authenticity to every kitchen scene. At MAD7 with Lisa Donovan, they unpack how the show uses intense, theatrical reality to examine human connection. Their conversation is expansive. They dig into working with actual family while creating chosen family. The vulnerability required in both acting and cooking. How food becomes a character itself—carrying both nostalgia and trauma.  2025-07-14T08:31:08+00:00 yes 2005 MAD7 https://video.madfeed.co/a-legacy-under-water https://video.madfeed.co/v.ihtml/player.html?photo_id=114265505 https://video.madfeed.co/64968578/114265505/3d0545c0d47fe1bcecd864894c589114/video_medium/a-legacy-under-water-video.mp4 https://video.madfeed.co/64968578/114265505/3d0545c0d47fe1bcecd864894c589114/small/a-legacy-under-water-thumbnail.jpg A Legacy Under Water With a confidence most of us could only dream about when we were their age, the seventh-generation fishing guides told us about the threat that salmon farming poses to their family tradition, their river, and the wild species itself. Escaped fish weakening wild populations, sea lice spreading rapidly, antibiotics and pesticides building up in fish fat. Their message to the chefs in the audience was crystal clear: stop serving sea farmed salmon. 2025-07-07T10:30:32+00:00 yes 551 MAD7 https://video.madfeed.co/how-to-build-to-last https://video.madfeed.co/v.ihtml/player.html?photo_id=114242071 https://video.madfeed.co/64968571/114242071/90395b79d20d5f33732857cd91a9d4e0/video_medium/how-to-build-to-last-video.mp4 https://video.madfeed.co/64968571/114242071/90395b79d20d5f33732857cd91a9d4e0/small/how-to-build-to-last-thumbnail.jpg How to Build to Last For Arianna Occhipinti, talking about wine is like talking about love. Both require the right tools to avoid repeated failure. Both have the power to transform obstacles into meaning. At 22, Arianna started making wine in Sicily's Cerasuolo di Vittoria region. Today her biodynamic methods—wild fermentations, no filtration, cover crops mixing 15+ plants—yield over 120,000 bottles per year. SP68 Rosso, her signature blend, combines native Frappato and Nero d'Avola grapes. Building her story piece by piece, Arianna shows how individual vision can reshape an entire industry's approach to sustainable winemaking. 2025-07-04T12:12:57+00:00 yes 1162 MAD7 https://video.madfeed.co/mad7-build-to-last https://video.madfeed.co/v.ihtml/player.html?photo_id=114214571 https://video.madfeed.co/64968560/114214571/af342bb657eea50a9df4bc5e4d917754/video_medium/mad7-build-to-last-video.mp4 https://video.madfeed.co/64968560/114214571/af342bb657eea50a9df4bc5e4d917754/small/mad7-build-to-last-thumbnail.jpg MAD7 | Build to Last At MAD7, we explored how we can best ensure that our planet, our communities, our industry, and we ourselves continue to thrive—now, and in the future.Welcome to MAD.  2025-07-03T08:44:03+00:00 yes 78 MAD7 https://video.madfeed.co/thomas-keller-rene-redzepi-in https://video.madfeed.co/v.ihtml/player.html?photo_id=114191043 https://video.madfeed.co/64968567/114191043/bfde4e7904a6f2413c9cfa0307eca07a/video_medium/thomas-keller-rene-redzepi-in-video.mp4 https://video.madfeed.co/64968567/114191043/bfde4e7904a6f2413c9cfa0307eca07a/small/thomas-keller-rene-redzepi-in-thumbnail.jpg Thomas Keller & René Redzepi in Conversation In this conversation between Thomas Keller and René Redzepi, who worked under him early on at French Laundry, they discuss what it means to be part of an interconnected culinary lineage. Keller traces his path back to his mother getting him that first kitchen job, which led to his focus on making people happy through food.   They cover mentorship, sleep over burnout, nurture over ego and building leaders who surpass you. Plus, Thomas Keller meets Thomas the Goat—you'll have to watch for that one.  2025-07-02T09:43:35+00:00 yes 2732 MAD7 https://video.madfeed.co/how-can-we-be-good-ancestors https://video.madfeed.co/v.ihtml/player.html?photo_id=113880202 https://video.madfeed.co/64968558/113880202/476fe67d0b0aa5908ac83d4d04d9ff62/video_medium/how-can-we-be-good-ancestors-video.mp4 https://video.madfeed.co/64968558/113880202/476fe67d0b0aa5908ac83d4d04d9ff62/small/how-can-we-be-good-ancestors-thumbnail.jpg How Can We Be Good Ancestors? When philosopher Roman Krznaric voted in a UK election, he handed his ballot to his kids. Their futures hang on today's decisions way more than his does. In his talk at MAD7, based on his book, The Good Ancestor: How to Think Long Term in a Short-Term World, Krznaric argues we've colonized the future. We're using it as a dumping ground for problems we can't (or won't) solve. But what if we thought like ancestors instead? Drawing on cathedral builders, Victorian engineers, and Indigenous traditions of long-term thinking, he asks us to stretch our imaginations past the next quarter, the next election, or even the next generation… 2025-06-23T11:47:11+00:00 yes 1288 MAD7 https://video.madfeed.co/cooking-in-community https://video.madfeed.co/v.ihtml/player.html?photo_id=113880035 https://video.madfeed.co/64968575/113880035/466e45a2d5dcbe77edfe4cfe07358c00/video_medium/cooking-in-community-video.mp4 https://video.madfeed.co/64968575/113880035/466e45a2d5dcbe77edfe4cfe07358c00/small/cooking-in-community-thumbnail.jpg Cooking in Community Why would a talented young chef choose to open a restaurant in a part of Denmark so disdained by other Danes that they refer to it as the rotten banana? For Emilie Qvist, opening a restaurant (or two!) in a place with more pigs than people meant cheaper rent and closer proximity to nature. But as she explained in her talk at MAD7, it also gave her the chance to make an impact. With first Medvind and now Lyspunktet, she found a way to support the local economy, showcase local fishing and farming, and create a place for local residents to celebrate the big and small moments of their lives. “You become someone there,” she said. “Someone who knows your farmers’ names, and what their struggles are, someone who knows your neighbors.”In the rotten banana, in other words, she found community. 2025-06-23T11:39:34+00:00 yes 906 MAD7 https://video.madfeed.co/how-to-take-over-your-parents https://video.madfeed.co/v.ihtml/player.html?photo_id=113781846 https://video.madfeed.co/64968578/113781846/506ded107e794339c2ac18370e5c863c/video_medium/how-to-take-over-your-parents-video.mp4 https://video.madfeed.co/64968578/113781846/506ded107e794339c2ac18370e5c863c/small/how-to-take-over-your-parents-thumbnail.jpg How to Take Over Your Parent's Restaurant in Five Easy Steps Following his father suffering a debilitating stroke in 2019, Justin Pichetrungsi made the daunting decision to take over his family’s 43-year old restaurant, Anajak Thai, in Los Angeles, California. From working as an art director at Disney to deciphering his family’s recipe cards, he reflects on what it means to inherit something sacred.  And how, apparently, it all starts by arguing with your parents. 2025-06-18T12:10:32+00:00 yes 1022 MAD7 https://video.madfeed.co/how-to-fall-in-love-with-a https://video.madfeed.co/v.ihtml/player.html?photo_id=113776542 https://video.madfeed.co/64968556/113776542/6e4f4bfc59045617fdc864fe5e3fe4d9/video_medium/how-to-fall-in-love-with-a-video.mp4 https://video.madfeed.co/64968556/113776542/6e4f4bfc59045617fdc864fe5e3fe4d9/small/how-to-fall-in-love-with-a-thumbnail.jpg How to Fall in Love with a Delicious Future At MAD7, climate activist and imagination catalyst Rob Hopkins stepped on stage in a spacesuit and asked us to time travel. Not to escape, but to dream. To imagine a distant utopia, not a dystopian warning. Together, we saw a 2030 within reach: greener cities, bicycle rush hours, shared meals, restored soil, more joy. 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.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. 2025-06-18T10:06:46+00:00 yes 2459 MAD7 https://video.madfeed.co/mad7-build-to-last-a-wrap-on-day-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=113389258 https://video.madfeed.co/64968566/113389258/4705edabcd9fa8b7193ccfa7ccbe4993/video_medium/mad7-build-to-last-a-wrap-on-day-1-video.mp4 https://video.madfeed.co/64968566/113389258/4705edabcd9fa8b7193ccfa7ccbe4993/small/mad7-build-to-last-a-wrap-on-day-1-thumbnail.jpg MAD7 | Build to Last - A Wrap on Day Two 2025-05-30T08:56:08+00:00 yes 38 MAD7 https://video.madfeed.co/mad7-build-to-last-a-wrap-on-day https://video.madfeed.co/v.ihtml/player.html?photo_id=113389234 https://video.madfeed.co/64968556/113389234/d1b14dbec03b55d8d7388d74b485d1e5/video_medium/mad7-build-to-last-a-wrap-on-day-video.mp4 https://video.madfeed.co/64968556/113389234/d1b14dbec03b55d8d7388d74b485d1e5/small/mad7-build-to-last-a-wrap-on-day-thumbnail.jpg MAD7 | Build to Last - A Wrap on Day One 2025-05-30T08:54:48+00:00 yes 38 MAD7 https://video.madfeed.co/jay-fais-famous-crab-omelet-6 https://video.madfeed.co/v.ihtml/player.html?photo_id=112975998 https://video.madfeed.co/64968556/112975998/450fe593fc3e0b017c663f377e941042/video_medium/jay-fais-famous-crab-omelet-6-video.mp4 https://video.madfeed.co/64968556/112975998/450fe593fc3e0b017c663f377e941042/small/jay-fais-famous-crab-omelet-6-thumbnail.jpg Jay Fai's Famous Crab Omelet 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. 2025-05-19T15:07:52+00:00 yes 1666 MAD6 asian food bangkok bangkok best food review bangkok crab bangkok food famous bangkok must eat food bangkok street food best thai food street copenhagen copenhagen food scene crab omelet craft famous street food food for thought jay fai mad symposium michelin michelin food netflix netflix street food netflix street food bangkok noma raan jay fai rene redzepi street food thailand thai omelet https://video.madfeed.co/delineating-the-edible-and-inedible-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112963739 https://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/video_medium/delineating-the-edible-and-inedible-4-video.mp4 https://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/small/delineating-the-edible-and-inedible-4-thumbnail.jpg Delineating the Edible and Inedible | Nordic Food Lab Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world. After four years of joint operation of the Nordic Food Lab (NFL), the NFL’s Board of Directors will transfer the entire NFL to the Department of Food Science at the University of Copenhagen (UCPH FOOD). The self-governing NFL will close down, while its activities will continue as part of the Future Consumer Lab 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. 2025-05-19T09:44:53+00:00 yes 1862 MAD3 coi dan barber Daniel Patterson david chang gastronomy Harold mcgee lars williams lucky peach mad2 mad symposium mark emil hermansen mark emil tholstrup hermansen Massimo buttura Michel bras momofuku noma Noma (restaurant) paul rozin rene redzepi Restaurant (Industry) wylie dufresne https://video.madfeed.co/passion-prison https://video.madfeed.co/v.ihtml/player.html?photo_id=112963651 https://video.madfeed.co/64968569/112963651/6953061f659af3de194d63d2ac314f49/video_medium/passion-prison-video.mp4 https://video.madfeed.co/64968569/112963651/6953061f659af3de194d63d2ac314f49/small/passion-prison-thumbnail.jpg Passion & Prison Rasmus Kofoed is a restaurateur, head chef and co-owner of Geranium (One Michelin Star Awarded in 2012, two in 2013, three in 2018) restaurant in Copenhagen. Rasmus won the gold medal in 2011, the silver medal in 2007 the bronze medal in 2005 at the biennial world chef championship Bocuse d’Or. He was the captain of the Danish culinary team for 7 years. Rasmus took part in many competitions and became Chef of the Year in 2003, he was the winner of the Nordic Championship in Stockholm in 2004. Winner of the Eurotoques 2004 prize, he won 1st prize in the Nordic Trophy for the Best Fish in 2005, and the Cordon Bleu in 2006, he again won the Eurotoques prize and the Desserts championship in 2006. Rasmus worked at Hotel D’Angleterre on Kongens Nytorv also at Kommandanten in Copenhagen and afterwards at the two-Michelin-star restaurant Scholteshof in Belgium. On his return to Copenhagen, he served as head chef at various top restaurants before opening his first restaurant. Rasmus is not only hungry for new challenges but also believes that thoughtfulness can be tasted. The experience that involves all our senses can be found in his restaurant.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. 2025-05-19T09:41:50+00:00 yes 1838 Leadership bocuse d'or dan barber Daniel Patterson david chang ferran adria Ferran Adrià (Chef) food gastronomy geranium Harold mcgee lucky peach MAD mad2 mad symposium Massimo buttura Michel bras momofuku noma paul rozin rasmus kofoed rene redzepi world's best chef wylie dufresne https://video.madfeed.co/a-conversation-with-alain-ducasse-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112963483 https://video.madfeed.co/64968580/112963483/41cbceb3f381c31b61e809387117aa92/video_medium/a-conversation-with-alain-ducasse-4-video.mp4 https://video.madfeed.co/64968580/112963483/41cbceb3f381c31b61e809387117aa92/small/a-conversation-with-alain-ducasse-4-thumbnail.jpg A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C. Ying; R. Redzepi The legendary French chef Alain Ducasse sits down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi where he discusses his career, risk-taking, fear, and how to use his fame to positively influence diners. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. 2025-05-19T09:36:44+00:00 yes 2440 MAD3 Alain Ducasse (Author) Chef (Occupation) chris ying Cook cooking Cook (Profession) copenhagen David Chang (Chef) food guts Kitchen lucky peach mad3 mad symposium momofuku noma René Redzepi (Person) Restaurant (Industry) restaurants https://video.madfeed.co/go-wild-roland-rittman-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112963370 https://video.madfeed.co/64968576/112963370/11d5f955297675f8c6fc121ba9ec31ed/video_medium/go-wild-roland-rittman-4-video.mp4 https://video.madfeed.co/64968576/112963370/11d5f955297675f8c6fc121ba9ec31ed/small/go-wild-roland-rittman-4-thumbnail.jpg GO WILD! | Roland Rittman Roland Rittman is the forager that transformed Restaurant Noma. In this speech from the MAD 3 Symposium, he explains the need for people to reconnect with nature in the modern 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. 2025-05-19T09:34:11+00:00 yes 1193 MAD3 botany copenhagen food foraging guts mad mad3 mad symposium nature noma Restaurant (Industry) romanticism https://video.madfeed.co/the-passion-the-probe-and-the-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112963329 https://video.madfeed.co/64968567/112963329/2c3b73b83922be356af79e177c23a614/video_medium/the-passion-the-probe-and-the-4-video.mp4 https://video.madfeed.co/64968567/112963329/2c3b73b83922be356af79e177c23a614/small/the-passion-the-probe-and-the-4-thumbnail.jpg The Passion, the Probe, and the Problem | Margot Henderson Margot Henderson, chef at London’s Rochelle Canteen, argues against current trends in fine dining in her MAD3 speech: “I think the male approach dominates and the female one is overlooked. Food in a lot of kitchens is treated as a problem to be solved, something to dominate, something that has to give up its secrets. Kitchens are turned into laboratories, filled with tools and weapons: vacuum packers, sous vides, probes, and all the other stuff. Sometimes the instinctive part gets lost. It almost makes me weep to be told that to confit a duck leg in plastic underwater is just as good as to confit in duck fat.” There’s plenty more fire where that came from. Watch above. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. 2025-05-19T09:32:08+00:00 yes 836 MAD3 copenhagen fergus henderson food guts mad3 mad symposium margot henderson noma rene redzepi Restaurant (Industry) https://video.madfeed.co/fulvio-in-exile https://video.madfeed.co/v.ihtml/player.html?photo_id=112962991 https://video.madfeed.co/64968577/112962991/17e8a7f3bdfddad2490f19ac8b2c9ca1/video_medium/fulvio-in-exile-video.mp4 https://video.madfeed.co/64968577/112962991/17e8a7f3bdfddad2490f19ac8b2c9ca1/small/fulvio-in-exile-thumbnail.jpg Fulvio in Exile 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. 2025-05-19T09:26:33+00:00 yes 1919 MAD4 https://video.madfeed.co/urban-food-systems https://video.madfeed.co/v.ihtml/player.html?photo_id=112962830 https://video.madfeed.co/64968576/112962830/623360d26c72e37f6a44707a4fb9b85c/video_medium/urban-food-systems-video.mp4 https://video.madfeed.co/64968576/112962830/623360d26c72e37f6a44707a4fb9b85c/small/urban-food-systems-thumbnail.jpg Urban Food Systems Thomas Harttung is an organic farmer and forester at Barritskov Farm in Denmark, since 1984. In 1996, he founded Barritskov Vegetable Garden, which in 1999 was converted to Aarstiderne in collaboration with Soren Ejlersen. This company, which delivers organic fruit, vegetables and grocery products directly to homes and businesses in Denmark, Sweden and Germany revolutionised the way people buy organic produce. In 2005, Thomas also founded BlackCarbon and GreenCarbon in order to address the complex interface between environmental sustainability, food security and climate change. Time Magazine named him one of the Heroes of the Environment in 2009. 2025-05-19T09:23:37+00:00 yes 1163 MAD1 Aarstiderne Årstiderne Barritskov egetable Garden Barritskov Farm comment cook cooking delicious denmark environmental sustainability food security health hero of the environment likes organic agriculture organic farmer organic fruit organic produce organic vegetables subscribers sustainability video views yummy https://video.madfeed.co/food-production-fosters-sustainable-5 https://video.madfeed.co/v.ihtml/player.html?photo_id=112962761 https://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/video_medium/food-production-fosters-sustainable-5-video.mp4 https://video.madfeed.co/64968580/112962761/2d7fba01f206e0d55c7fb6419c2f8d60/small/food-production-fosters-sustainable-5-thumbnail.jpg Food Production Fosters Sustainable Development Chido Govera, a citizen of Zimbabwe, is a Social Entrepreneur and founder of The Future of Hope Foundation. Through her foundation, Chido fulfills her commitment to ending poverty, abuse, self-pity and victimhood at grassroots level in Africa through food security. 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. 2025-05-19T09:21:47+00:00 yes 555 Activism Sustainable Development (Literature Subject) World Bank (Membership Organization) https://video.madfeed.co/vivre-la-cuisine https://video.madfeed.co/v.ihtml/player.html?photo_id=112962567 https://video.madfeed.co/64968556/112962567/a1527153b2c964bf08c05a2a0db3e83b/video_medium/vivre-la-cuisine-video.mp4 https://video.madfeed.co/64968556/112962567/a1527153b2c964bf08c05a2a0db3e83b/small/vivre-la-cuisine-thumbnail.jpg Vivre la Cuisine Michel Bras is one of the most iconic chefs that have ever lived. He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s hotel/restaurant, Lou Mazuc. Bras credits his mother with introducing him to the cuisine of Aubrac — the region of his birth and upbringing. Michel never left the Lou Mazuc kitchen to train elsewhere, he studied culinary literature, philosophy and photography in his spare time and cooked from intuition – as he continues to do today. At thirty-three, he took over the inn from his parents and his innovative cooking led to Lou Mazuc winning two Michelin stars. He continued here until 1992 when he opened the hotel/restaurant Michel Bras. It is an ultra-modern structure nearly all of glass with slate and granite, which sits on a plateau overlooking the landscape of Aubrac. In 1999, he was awarded three Michelin stars. Michel has published several books under his name, including the seminal 2002 cookbook Essential Cuisine (which he took all the photos for himself). He also opened an eponymous restaurant in the Windsor Hotel Toya in Hokkaido, Japan in 2002. 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. 2025-05-19T09:17:03+00:00 yes 3738 MAD1 Aubrac Essential Cuisine fine dining food for thought gastronomy Lou Mazuc Mad symposium Michel Bras noma planting thoughts Rene Redzepi Three Michelin stars Windsor Hotel Toya World's 50 best restaurants https://video.madfeed.co/kitchen-solidarity https://video.madfeed.co/v.ihtml/player.html?photo_id=112962451 https://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/video_medium/kitchen-solidarity-video.mp4 https://video.madfeed.co/64968576/112962451/3203a95debb2cfdf28e6cdc5b964c4a4/small/kitchen-solidarity-thumbnail.jpg 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. 2025-05-19T09:12:47+00:00 yes 1552 MAD5 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 https://video.madfeed.co/tomorrows-kitchen-starts-on-the-5 https://video.madfeed.co/v.ihtml/player.html?photo_id=112962271 https://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/video_medium/tomorrows-kitchen-starts-on-the-5-video.mp4 https://video.madfeed.co/64968559/112962271/bc56edef9e590a383050bd8f9742c289/small/tomorrows-kitchen-starts-on-the-5-thumbnail.jpg 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. 2025-05-19T09:08:35+00:00 yes 1855 MAD5 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 https://video.madfeed.co/working-with-the-family-jtellez-5 https://video.madfeed.co/v.ihtml/player.html?photo_id=112962099 https://video.madfeed.co/64968576/112962099/fc356772e903c55e6bc2d47e2897c4be/video_medium/working-with-the-family-jtellez-5-video.mp4 https://video.madfeed.co/64968576/112962099/fc356772e903c55e6bc2d47e2897c4be/small/working-with-the-family-jtellez-5-thumbnail.jpg 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. 2025-05-19T09:04:52+00:00 yes 1627 MAD5 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 https://video.madfeed.co/indigenous-foodways-aboriginal https://video.madfeed.co/v.ihtml/player.html?photo_id=112962032 https://video.madfeed.co/64968568/112962032/e6f82695e7d65c51b52d082af7290d6c/video_medium/indigenous-foodways-aboriginal-video.mp4 https://video.madfeed.co/64968568/112962032/e6f82695e7d65c51b52d082af7290d6c/small/indigenous-foodways-aboriginal-thumbnail.jpg Indigenous Foodways | Aboriginal Elder Charles Madden Aboriginal Elder, Uncle Charles Madden, officially welcomes guests of MAD, Carriageworks and Kylie Kwong's Sydney MAD Monday to Gadigal Country. MAD Program Manager Bella Napier, chef at restaurant Billy Kwong Kylie Kwong, and Director of Carriageworks Lisa Havilah introduce the evening's talks. Moderator Caroline Baum provided background to the conversation. These introductions opened the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. A range of speakers reflected on the growing demand for Indigenous Australian ingredients in restaurants across the country. What role can restaurants play in shaping the ways this demand is met? The conversation was moderated by Caroline Baum, an Australian journalist, author and broadcaster. Palisa Anderson of restaurant Chat Thai and first generation farmer of Boon Luck Farm shared stories from her childhood, as well as her farming practices and approach to utilizing sustainable Indigenous ingredients in her cooking. Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shared how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued. Elder Uncle Max Dulumunmun Harrison, an initiated Yuin man and the knowledge holder and teacher of the guides at Ngaran Ngaran Culture Awareness shared his understandings of sacredness and the land. A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflected on the national narratives of Australia and engaged us in telling new stories about Australia. Watch all videos from the Indigenous Foodways Sydney MAD Monday on MAD's vimeo and youtube channels. This talk was made possible with the support of Carriageworks and Kylie Kwong! A huge thank you to our two partners. 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. 2025-05-19T09:02:57+00:00 yes 936 MADMonday aboriginal culture australia australien food Carriageworks Charles Madden Gadigal Country indigenous food indigenous foodways Kylie Kwong Sydney Sydney MAD Monday https://video.madfeed.co/how-to-meet-demand-for-australian-5 https://video.madfeed.co/v.ihtml/player.html?photo_id=112961805 https://video.madfeed.co/64968578/112961805/fb25cc5402b31035184020e36482df57/video_medium/how-to-meet-demand-for-australian-5-video.mp4 https://video.madfeed.co/64968578/112961805/fb25cc5402b31035184020e36482df57/small/how-to-meet-demand-for-australian-5-thumbnail.jpg How to Meet Demand for Australian Bushfoods This discussion is part of the Sydney MAD Monday event on Indigenous Foodways, April 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. A range of speakers reflected on the growing demand for Indigenous Australian ingredients in restaurants across the country. What role can restaurants play in shaping the ways this demand is met? The conversation was moderated by Caroline Baum, an Australian journalist, author and broadcaster. Palisa Anderson of restaurant Chat Thai and first generation farmer of Boon Luck Farm shared stories from her childhood, as well as her farming practices and approach to utilizing sustainable Indigenous ingredients in her cooking. Gayle Quarmby of Outback Pride Project, the largest bushfood-growing organisation in Australia, shared how her company provides opportunities for remote Aboriginal communities to access an industry where their traditional knowledge is valued. Elder Uncle Max Dulumunmun Harrison, an initiated Yuin man and the knowledge holder and teacher of the guides at Ngaran Ngaran Culture Awareness shared his understandings of sacredness and the land. A member of the Birri-Gubba People and the Yugambeh language group, novelist and scholar Nicole Watson of the University of Sydney Law School reflected on the national narratives of Australia and engaged us in telling new stories about Australia. Watch all videos from the Indigenous Foodways Sydney MAD Monday on MAD's vimeo and youtube channels. This talk was made possible by Carriageworks and Kylie Kwong. A huge thank you to our partners! 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. 2025-05-19T08:57:04+00:00 yes 2733 MADMonday aboriginal culture australian food indigenous food indigenous foodways https://video.madfeed.co/nina-persson-staying-creative-mad https://video.madfeed.co/v.ihtml/player.html?photo_id=112961631 https://video.madfeed.co/64968559/112961631/3b3d4bf92edec0e3a723098544fc9d43/video_medium/nina-persson-staying-creative-mad-video.mp4 https://video.madfeed.co/64968559/112961631/3b3d4bf92edec0e3a723098544fc9d43/small/nina-persson-staying-creative-mad-thumbnail.jpg Nina Persson & Staying Creative | MAD Talks S1E5 Redzepi sits down with Nina Persson, the lead singer of the iconic 90s pop band The Cardigans. They talk about her unlikely start as a musician, the impact of mentors who can recognize your talent, and the tension they both feel between staying creative, and giving their fans what they want. And it wouldn’t be an episode of MAD Talks without a discussion of foods that changed each of them, including Turkish sausage, corn on the cob, and one very special pineapple dish. 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. <a href="https://madfeed.co"><a href="https://madfeed.co">https://madfeed.co</a></a> 2025-05-19T08:52:52+00:00 yes 1848 MADTalks 90s Music 90s Nostalgia Artistic Evolution Artistic Journey Creative Growth Culinary Influences Food memories MAD Talks Mentorship Music Industry Nina Persson Pop music René Redzepi Swedish The Cardigans https://video.madfeed.co/mad2-an-introduction-rene-redzepi https://video.madfeed.co/v.ihtml/player.html?photo_id=112769053 https://video.madfeed.co/64968575/112769053/7ca1764f6aa8da47440f615b616dd393/video_medium/mad2-an-introduction-rene-redzepi-video.mp4 https://video.madfeed.co/64968575/112769053/7ca1764f6aa8da47440f615b616dd393/small/mad2-an-introduction-rene-redzepi-thumbnail.jpg 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. 2025-05-14T09:13:33+00:00 yes 568 MAD2 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 https://video.madfeed.co/msg-and-umami https://video.madfeed.co/v.ihtml/player.html?photo_id=112768780 https://video.madfeed.co/64968556/112768780/a555d761697ee0afd32685e50b7edc6e/video_medium/msg-and-umami-video.mp4 https://video.madfeed.co/64968556/112768780/a555d761697ee0afd32685e50b7edc6e/small/msg-and-umami-thumbnail.jpg 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. 2025-05-14T09:09:27+00:00 yes 1381 MAD2 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 https://video.madfeed.co/ethical-food-futures https://video.madfeed.co/v.ihtml/player.html?photo_id=112768428 https://video.madfeed.co/64968577/112768428/2ac4ecf7adeb8e5e002e67fd8413f0ca/video_medium/ethical-food-futures-video.mp4 https://video.madfeed.co/64968577/112768428/2ac4ecf7adeb8e5e002e67fd8413f0ca/small/ethical-food-futures-thumbnail.jpg 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. 2025-05-14T09:05:34+00:00 yes 1905 MAD2 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 https://video.madfeed.co/cultural-consciousness-massimo-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=112768280 https://video.madfeed.co/64968558/112768280/0ee5fac559d302e0a0f5151dc1b4d94a/video_medium/cultural-consciousness-massimo-1-video.mp4 https://video.madfeed.co/64968558/112768280/0ee5fac559d302e0a0f5151dc1b4d94a/small/cultural-consciousness-massimo-1-thumbnail.jpg 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. 2025-05-14T09:02:39+00:00 yes 1498 MAD2 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 https://video.madfeed.co/the-taste-of-wheat-dan-barber-chef-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=112768253 https://video.madfeed.co/64968577/112768253/84886fa43d551e2ffa7c10af6f5ce4a2/video_medium/the-taste-of-wheat-dan-barber-chef-1-video.mp4 https://video.madfeed.co/64968577/112768253/84886fa43d551e2ffa7c10af6f5ce4a2/small/the-taste-of-wheat-dan-barber-chef-1-thumbnail.jpg 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. 2025-05-14T09:00:38+00:00 yes 2109 MAD2 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 https://video.madfeed.co/the-audacity-of-hope-and-szechuan-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767900 https://video.madfeed.co/64968570/112767900/8b920c8ed2207f132da9be4ded0799f7/video_medium/the-audacity-of-hope-and-szechuan-1-video.mp4 https://video.madfeed.co/64968570/112767900/8b920c8ed2207f132da9be4ded0799f7/small/the-audacity-of-hope-and-szechuan-1-thumbnail.jpg The Audacity of Hope... and Szechuan Peppercorn | A.Myint & D. Bowien, Mission Chinese Food 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. 2025-05-14T08:53:12+00:00 yes 2252 MAD2 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 https://video.madfeed.co/appetite-as-a-guide-between-nature-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767771 https://video.madfeed.co/64968558/112767771/3b43d95b09bf80053e6bb33d3e37b4b1/video_medium/appetite-as-a-guide-between-nature-2-video.mp4 https://video.madfeed.co/64968558/112767771/3b43d95b09bf80053e6bb33d3e37b4b1/small/appetite-as-a-guide-between-nature-2-thumbnail.jpg 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. 2025-05-14T08:50:20+00:00 yes 1927 MAD2 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 https://video.madfeed.co/an-appetite-for-knowledge-wylie-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767584 https://video.madfeed.co/64968577/112767584/93761a88d3c3e0819f15bb993f2db806/video_medium/an-appetite-for-knowledge-wylie-2-video.mp4 https://video.madfeed.co/64968577/112767584/93761a88d3c3e0819f15bb993f2db806/small/an-appetite-for-knowledge-wylie-2-thumbnail.jpg 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. 2025-05-14T08:46:47+00:00 yes 2005 MAD2 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 https://video.madfeed.co/bringing-back-peace-life-to-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767554 https://video.madfeed.co/64968577/112767554/7bd4b405411474d6e99e0dc2c0360cd4/video_medium/bringing-back-peace-life-to-3-video.mp4 https://video.madfeed.co/64968577/112767554/7bd4b405411474d6e99e0dc2c0360cd4/small/bringing-back-peace-life-to-3-thumbnail.jpg Bringing Back Peace & Life to Mogadishu In this presentation from the third MAD Symposium, chef Ahmed Jama shares his story of deciding to leave London in 2008 to return to his war-torn homeland of Somalia to open up The Village, a restaurant for the people. Since making the move, Jama has been able to open five businesses, the first modern restaurants in Mogadishu. He's achieved all of this despite seemingly insurmountable challenges: last September, terrorists targeted The Village, setting off bombs that killed 14 people. And just a few days ago, on 7 September 2013, a militant group bombed the restaurant, leaving at least 15 dead and 20 more wounded. Jama intends to keep going. You can donate to help rebuild the restaurant and help his employees and their families here: <a target="_blank" rel="noopener noreferrer nofollow" href="http://gofundme.com/rebuildthevillage">gofundme.com/rebuildthevillage</a>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. 2025-05-14T08:46:16+00:00 yes 987 MAD3 Africa ahmed jama Cooking cuisine food mad3 madsymposium mogadishu peace somalia war https://video.madfeed.co/carne-e-spirito https://video.madfeed.co/v.ihtml/player.html?photo_id=112767483 https://video.madfeed.co/64968556/112767483/9b4a2e9969a105789750a0a71a917ded/video_medium/carne-e-spirito-video.mp4 https://video.madfeed.co/64968556/112767483/9b4a2e9969a105789750a0a71a917ded/small/carne-e-spirito-thumbnail.jpg Carne e Spirito Descended from a long line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of craft, of love and of respecting the animals we consume.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. 2025-05-14T08:45:28+00:00 yes 1560 MAD3 antica mecelleria cecchini butcher carne chef Cooking copenhagen craftsmanship dario cecchini Food Kitchen MAD mad3 madfeed madsymposium meat noma pig rene redzepi Restaurant https://video.madfeed.co/guts-and-passion-shaped-my-career-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767097 https://video.madfeed.co/64968566/112767097/055e7a3ab9ab99154860ccd17729bda7/video_medium/guts-and-passion-shaped-my-career-2-video.mp4 https://video.madfeed.co/64968566/112767097/055e7a3ab9ab99154860ccd17729bda7/small/guts-and-passion-shaped-my-career-2-thumbnail.jpg Guts and Passion Shaped my Career Barbara Lynch, who runs Boston's most acclaimed restaurant group. At 2013's MAD 3 Symposium, she discussed her career, and the role guts and passion have played in it.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. 2025-05-14T08:38:47+00:00 yes 1267 MAD3 barbara lynch Boston (City/Town/Village) Chef (Occupation) Cooking Copenhagen (City/Town/Village) Denmark (Country) Food Gastronomy (Literature Subject) Kitchen Restaurant (Industry) South Boston (Neighborhood) Symposium (Type Of Conference) https://video.madfeed.co/culinary-injustice-michael-twitty-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112767024 https://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/video_medium/culinary-injustice-michael-twitty-4-video.mp4 https://video.madfeed.co/64968569/112767024/2416c91d73a5ac830ebd0c70044b732b/small/culinary-injustice-michael-twitty-4-thumbnail.jpg Culinary Injustice | Michael Twitty, Culinary Historian The culinary historian Michael Twitty has dedicated his career to celebrating the people whose culinary and agricultural contributions to America have been misappropriated throughout history.Twitty spoke at MAD 3, imploring the audience to take an honest look at our gastronomic past so that we might be able to bridge “pseudo-boundaries of race,” as well as restore “the emotional and ethical tone” of the food that we make.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. 2025-05-14T08:36:28+00:00 yes 1088 MAD3 Cooking Culinary Art (Profession) food Kitchen mad symposium michael twitty restaurants slavery https://video.madfeed.co/does-the-apple-fall-far-from-the-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112766982 https://video.madfeed.co/64968576/112766982/2b51367c1a6afbdf6bee965f5e4089b6/video_medium/does-the-apple-fall-far-from-the-2-video.mp4 https://video.madfeed.co/64968576/112766982/2b51367c1a6afbdf6bee965f5e4089b6/small/does-the-apple-fall-far-from-the-2-thumbnail.jpg Does the Apple Fall Far From the Tree? 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. 2025-05-14T08:34:23+00:00 yes 2113 MAD4 indian cooking Madhur Jaffrey (Author) talk https://video.madfeed.co/the-art-of-the-table https://video.madfeed.co/v.ihtml/player.html?photo_id=112715934 https://video.madfeed.co/64968561/112715934/3a102eb93b6e903838091a18250094aa/video_medium/the-art-of-the-table-video.mp4 https://video.madfeed.co/64968561/112715934/3a102eb93b6e903838091a18250094aa/small/the-art-of-the-table-thumbnail.jpg The Art of the Table 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. 2025-05-13T08:04:38+00:00 yes 1213 MAD4 art art of the table Cooking (Interest) cultures education food for thoughts front of house guests informative le gavroche maître noma Rene Redzepi restaurant restaurant's success silvano giraldin https://video.madfeed.co/the-history-of-the-celebrity-chef-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112715757 https://video.madfeed.co/64968561/112715757/746d8e83aeb60047d4af0d2461cea99b/video_medium/the-history-of-the-celebrity-chef-2-video.mp4 https://video.madfeed.co/64968561/112715757/746d8e83aeb60047d4af0d2461cea99b/small/the-history-of-the-celebrity-chef-2-thumbnail.jpg The History of the Celebrity Chef 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. 2025-05-13T08:01:36+00:00 yes 1395 MAD4 celebrity chef Chef (Profession) Cooking Copenhagen Documentary Food history of cuisine History (TV Genre) Kitchen noma Paul Freedman René Redzepi restaurants https://video.madfeed.co/the-importance-of-biocultural-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112715419 https://video.madfeed.co/64968561/112715419/851ee0b545a6aaebbf1b30c77e3da464/video_medium/the-importance-of-biocultural-2-video.mp4 https://video.madfeed.co/64968561/112715419/851ee0b545a6aaebbf1b30c77e3da464/small/the-importance-of-biocultural-2-thumbnail.jpg 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. 2025-05-13T07:57:28+00:00 yes 1495 MAD2 Biocultural Diversity https://video.madfeed.co/dark-snow https://video.madfeed.co/v.ihtml/player.html?photo_id=112715318 https://video.madfeed.co/64968578/112715318/309332c880737bb57230997c4de51af2/video_medium/dark-snow-video.mp4 https://video.madfeed.co/64968578/112715318/309332c880737bb57230997c4de51af2/small/dark-snow-thumbnail.jpg Dark Snow Jason Box is one of the leading experts of the Greenland ice sheet. Since 1994, he has spent over one-year camping on the inland ice, investigating atmosphere-surface interactions, physical climatology and environmental problems. Box was a contributing author to ‘Climate Change 2007,’ the report from the UN’s Intergovernmental Panel on Climate Change; the IPCC was co-awarded the Nobel Peace Prize with Al Gore. Box’s most recent endeavour is Dark Snow Project, a crowd-funded effort to analyze the role of wildfires and industrial soot in a recent unprecedented melt of the area.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. 2025-05-13T07:54:42+00:00 yes 1304 MAD3 Dark Snow Project Jason Box https://video.madfeed.co/the-perennial-plate-dklein-m-fine-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112715184 https://video.madfeed.co/64968561/112715184/20875ebd967e58ba5d6051f4fb77f3a8/video_medium/the-perennial-plate-dklein-m-fine-2-video.mp4 https://video.madfeed.co/64968561/112715184/20875ebd967e58ba5d6051f4fb77f3a8/small/the-perennial-plate-dklein-m-fine-2-thumbnail.jpg The Perennial Plate | D.Klein & M. Fine This couple makes up ‘Perennial Plate’ – a 2013 James Beard Award-winning online, weekly documentary video series devoted to socially responsible and adventurous eating around the world. Daniel has spent time at some of the world’s best restaurants (St John, Mugaritz, Fat Duck included), Daniel went on to study at NYU before beginning a career in film. Mirra comes from a background in marketing and graphic design – she is also a vegetarian.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. 2025-05-13T07:51:55+00:00 yes 929 MAD3 https://video.madfeed.co/fermentation-revival https://video.madfeed.co/v.ihtml/player.html?photo_id=112714918 https://video.madfeed.co/64968556/112714918/18f2b75493f92929b3819191f8c21a28/video_medium/fermentation-revival-video.mp4 https://video.madfeed.co/64968556/112714918/18f2b75493f92929b3819191f8c21a28/small/fermentation-revival-thumbnail.jpg Fermentation Revival In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.Sandor Katz, the author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process. 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. 2025-05-13T07:45:41+00:00 yes 1587 MAD3 Cooking (Interest) Fermentation In Food Processing (Literature Subject) fermentation revival foods more nutritious healthy MAD Microscopic organisms old traditions René Redzepi revival Sandor Katz (Author) https://video.madfeed.co/entrails-the-hidden-side-of-cooking-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112714690 https://video.madfeed.co/64968568/112714690/d36937ff298cb29aadd1a5398059078d/video_medium/entrails-the-hidden-side-of-cooking-2-video.mp4 https://video.madfeed.co/64968568/112714690/d36937ff298cb29aadd1a5398059078d/small/entrails-the-hidden-side-of-cooking-2-thumbnail.jpg Entrails: The Hidden Side of Cooking Heribert Watzke, the scientist credited with establishing the field of food material research, wants to remind people that our guts are more than just plumbing. In twenty minutes at MAD3, Watzke analyzes the constant, dynamic dialogue that takes place between our two brains: the big brain, in our head, which uses up 25 percent of our energy and accounts for only 2 percent of our body mass, and the one below, in our gut.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. 2025-05-13T07:41:28+00:00 yes 1241 MAD3 https://video.madfeed.co/xenos https://video.madfeed.co/v.ihtml/player.html?photo_id=112714489 https://video.madfeed.co/64968580/112714489/800d0084ab470128f427088289f302b0/video_medium/xenos-video.mp4 https://video.madfeed.co/64968580/112714489/800d0084ab470128f427088289f302b0/small/xenos-thumbnail.jpg Xenos Born and raised in Denmark, Knud studied comparative literature at university. After years spent as a self-professed failed writer – he entered the advertising industry where he became very successful. However, he soon developed problems with drugs and alcohol that led to the eventual loss of his job and home. Having hit rock bottom, he wrote a famous novel and is now often featured on discussion panels and is a frequent radio commentator. As the first and so far only non-German writer, he was invited to join the prestigious club of authors Lübeck 05 by his idol Günter Grass.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. 2025-05-13T07:38:15+00:00 yes 1158 MAD3 Knud Romer https://video.madfeed.co/conviviality-for-one https://video.madfeed.co/v.ihtml/player.html?photo_id=112714220 https://video.madfeed.co/64968577/112714220/b6c526f1b6443380fc5b9e713f5f43b6/video_medium/conviviality-for-one-video.mp4 https://video.madfeed.co/64968577/112714220/b6c526f1b6443380fc5b9e713f5f43b6/small/conviviality-for-one-thumbnail.jpg Conviviality for One 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. 2025-05-13T07:32:48+00:00 yes 1392 MAD4 Julian Baggini (Author) https://video.madfeed.co/be-careful-what-you-wish-for https://video.madfeed.co/v.ihtml/player.html?photo_id=112714121 https://video.madfeed.co/64968578/112714121/56b49244b7e757f67d35d5d6aafa4d24/video_medium/be-careful-what-you-wish-for-video.mp4 https://video.madfeed.co/64968578/112714121/56b49244b7e757f67d35d5d6aafa4d24/small/be-careful-what-you-wish-for-thumbnail.jpg Be Careful What You Wish For 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. 2025-05-13T07:30:51+00:00 yes 1524 MAD4 Chris Cosentino (Chef) Cooking (Interest) Copenhagen food for thoughts guts Incanto iron chef america MAD noma nose-to-tail passion René Redzepi symposium top chef masters https://video.madfeed.co/benchmarks-not-the-bmw https://video.madfeed.co/v.ihtml/player.html?photo_id=112714015 https://video.madfeed.co/64968568/112714015/3e9eba101b57b4f6cc72962bc346e24e/video_medium/benchmarks-not-the-bmw-video.mp4 https://video.madfeed.co/64968568/112714015/3e9eba101b57b4f6cc72962bc346e24e/small/benchmarks-not-the-bmw-thumbnail.jpg Benchmarks Not the BMW 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. 2025-05-13T07:29:22+00:00 yes 1645 MAD4 https://video.madfeed.co/feeding-a-million-dan-giusti-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112713428 https://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/video_medium/feeding-a-million-dan-giusti-4-video.mp4 https://video.madfeed.co/64968558/112713428/300e49bb2141535a952a272b063e7086/small/feeding-a-million-dan-giusti-4-thumbnail.jpg Feeding A Million | Dan Giusti, Founder of Brigaid 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. 2025-05-13T07:19:31+00:00 yes 1541 MAD6 Brigaid canteen Dan Giusti feeding a million food food copenhagen food equality food system how to make food for 1 dollar MAD noma rene redzepi School Food symposium https://video.madfeed.co/no-more-cock-rock https://video.madfeed.co/v.ihtml/player.html?photo_id=112713231 https://video.madfeed.co/64968556/112713231/c9f40152292b2002ac5c7665fc3b24f3/video_medium/no-more-cock-rock-video.mp4 https://video.madfeed.co/64968556/112713231/c9f40152292b2002ac5c7665fc3b24f3/small/no-more-cock-rock-thumbnail.jpg No More Cock-Rock 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. 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. 2025-05-13T07:16:52+00:00 yes 2551 MAD6 Attica Australia Australia food Ben Shewry equality in the kitchen food food industry food system kitchen leadership MAD MAD Symposium noma rene redzepi work-life balance https://video.madfeed.co/rewriting-history https://video.madfeed.co/v.ihtml/player.html?photo_id=112713111 https://video.madfeed.co/64968577/112713111/e4efcb8d28ae8ea0afa2325248be662d/video_medium/rewriting-history-video.mp4 https://video.madfeed.co/64968577/112713111/e4efcb8d28ae8ea0afa2325248be662d/small/rewriting-history-thumbnail.jpg Rewriting History 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.Michael Miller is the co-founder of the London and New York Meditation Center. Miller regularly teaches all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today's world.Interweaving practical techniques with vocal advice, Miller compels us to see how meditation can make us more available, responsive and active in our lives. By tuning in to, and ridding ourselves of stress we can create better kitchen environments, he argues.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. 2025-05-13T07:15:01+00:00 yes 1312 MAD6 Colonial history copenhagen copenhagenfood food food and art food systems History I Am Queen mary mad mad symposium mind the gap noma Queen Mary rebel queen rene redzepi Revolt Rewriting history Saint Croix symposium https://video.madfeed.co/metoo-now-what-kim-severson-wade-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112712832 https://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/video_medium/metoo-now-what-kim-severson-wade-4-video.mp4 https://video.madfeed.co/64968569/112712832/be8fc4171b795974568b2b1a43890245/small/metoo-now-what-kim-severson-wade-4-thumbnail.jpg #MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan 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. 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. 2025-05-13T07:10:14+00:00 yes 3917 MAD6 harrasment in the workplace Inclusion consultant kim severson lisa donovan mad mad symposium #metoo metoomovement NFL pulitzer prize sexual harassment UN Women Global Champion for Innovation wade davis https://video.madfeed.co/on-food-authenticity-and-culture-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112712738 https://video.madfeed.co/64968561/112712738/54aac6b94649394fcff3a0288d7c36f1/video_medium/on-food-authenticity-and-culture-4-video.mp4 https://video.madfeed.co/64968561/112712738/54aac6b94649394fcff3a0288d7c36f1/small/on-food-authenticity-and-culture-4-thumbnail.jpg On Food, Authenticity, and Culture | Romy Gill 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. 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. 2025-05-13T07:07:47+00:00 yes 1451 MAD6 best curry bristol food copenhagen copenhagen food curry England food female chefs indian flavors Indian Food indian heritage mad symposium MBE Member of the most excellent order noma Romy Romy Gill Romy's Kitchen United Kingdom food https://video.madfeed.co/how-to-reverse-climate-change-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112712625 https://video.madfeed.co/64968579/112712625/e33e5f26986c2d702eaf070b9fbe752a/video_medium/how-to-reverse-climate-change-4-video.mp4 https://video.madfeed.co/64968579/112712625/e33e5f26986c2d702eaf070b9fbe752a/small/how-to-reverse-climate-change-4-thumbnail.jpg How To Reverse Climate Change | Chad Frischmann 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. 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. 2025-05-13T07:06:01+00:00 yes 1305 MAD6 10 steps to stop climate change agriculture climate change copenhagen copenhagen food drawdown food for thought food symposium food systems global warming how to reverse climate change international panel on climate control ipcc report mad mad symposium noma rene redzepi reversing climate change https://video.madfeed.co/conducting-the-kitchen-ture-larsen-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112712503 https://video.madfeed.co/64968575/112712503/470a288cf3b0b7de08f4cf18b6df2513/video_medium/conducting-the-kitchen-ture-larsen-4-video.mp4 https://video.madfeed.co/64968575/112712503/470a288cf3b0b7de08f4cf18b6df2513/small/conducting-the-kitchen-ture-larsen-4-thumbnail.jpg Conducting the Kitchen | Ture Larsen & Randi Beier-Holgersen 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. 2025-05-13T07:03:37+00:00 yes 1946 MAD6 body language conducting conducting the kitchen copenhagen copenhagen food food food for thought food symposium how to lead how to lead in the kitchen mad mad symposium https://video.madfeed.co/s1e4-dan-giusti-a-new-role-for https://video.madfeed.co/v.ihtml/player.html?photo_id=112712401 https://video.madfeed.co/64968555/112712401/8c7f812456c64dc012cbfc1e9bbd1018/video_medium/s1e4-dan-giusti-a-new-role-for-video.mp4 https://video.madfeed.co/64968555/112712401/8c7f812456c64dc012cbfc1e9bbd1018/small/s1e4-dan-giusti-a-new-role-for-thumbnail.jpg S1E4 - Dan Giusti & A New Role For Chefs - MAD Talks Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about how Giusti’s chef journey began, why feeding kids can be way more challenging than working in a three-Michelin-starred restaurant, and his long-term vision of transforming America’s school food system. 2025-05-13T06:58:56+00:00 yes 3234 MADTalks American school meals Brigaid chef careers chef journey culinary education Dan Giusti food access food education food policy food service transformation institutional food Michelin restaurants noma nutrition for children public school nutrition René Redzepi school food system school lunches sustainable food programs https://video.madfeed.co/rotten-fried-bananas https://video.madfeed.co/v.ihtml/player.html?photo_id=112478103 https://video.madfeed.co/64968578/112478103/a4317238fa554cb20ed0d57d3144d3a6/video_medium/rotten-fried-bananas-video.mp4 https://video.madfeed.co/64968578/112478103/a4317238fa554cb20ed0d57d3144d3a6/small/rotten-fried-bananas-thumbnail.jpg 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. 2025-05-08T08:16:34+00:00 yes 1748 MAD2 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 https://video.madfeed.co/asking-the-winds-of-the-seasons-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=112478068 https://video.madfeed.co/64968576/112478068/f083a3918b72ce6de330b7634b8e18cc/video_medium/asking-the-winds-of-the-seasons-1-video.mp4 https://video.madfeed.co/64968576/112478068/f083a3918b72ce6de330b7634b8e18cc/small/asking-the-winds-of-the-seasons-1-thumbnail.jpg 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. 2025-05-08T08:14:29+00:00 yes 1730 MAD2 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 https://video.madfeed.co/true-stories-book-two-cosmopolis-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112477740 https://video.madfeed.co/64968575/112477740/51de36b80bfd2d6a3cfd2dbaaa3f086e/video_medium/true-stories-book-two-cosmopolis-2-video.mp4 https://video.madfeed.co/64968575/112477740/51de36b80bfd2d6a3cfd2dbaaa3f086e/small/true-stories-book-two-cosmopolis-2-thumbnail.jpg 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. 2025-05-08T08:09:05+00:00 yes 2637 MAD2 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 https://video.madfeed.co/from-nothing-till-something https://video.madfeed.co/v.ihtml/player.html?photo_id=112477515 https://video.madfeed.co/64968555/112477515/4a3a310962934facb20d39e882a02bbf/video_medium/from-nothing-till-something-video.mp4 https://video.madfeed.co/64968555/112477515/4a3a310962934facb20d39e882a02bbf/small/from-nothing-till-something-thumbnail.jpg 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. 2025-05-08T08:06:05+00:00 yes 1810 MAD2 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 https://video.madfeed.co/appetite-ah-hmm-yes-f-henderson-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112477292 https://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/video_medium/appetite-ah-hmm-yes-f-henderson-2-video.mp4 https://video.madfeed.co/64968558/112477292/cb649dd6adb61099978479e892d25998/small/appetite-ah-hmm-yes-f-henderson-2-thumbnail.jpg 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. 2025-05-08T08:02:25+00:00 yes 1909 MAD2 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 https://video.madfeed.co/do-i-have-an-appetite-for-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112476677 https://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/video_medium/do-i-have-an-appetite-for-2-video.mp4 https://video.madfeed.co/64968566/112476677/581849fe99a64c71cd35fe9dbeb6df57/small/do-i-have-an-appetite-for-2-thumbnail.jpg 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. 2025-05-08T07:54:40+00:00 yes 4042 MAD2 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 https://video.madfeed.co/a-diners-confession-on-the-flavor-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112476303 https://video.madfeed.co/64968571/112476303/c3e2a1779597e312359dd1c03003611d/video_medium/a-diners-confession-on-the-flavor-3-video.mp4 https://video.madfeed.co/64968571/112476303/c3e2a1779597e312359dd1c03003611d/small/a-diners-confession-on-the-flavor-3-thumbnail.jpg A Diner's Confession on The Flavor of Fantasy 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. 2025-05-08T07:47:37+00:00 yes 793 MAD4 https://video.madfeed.co/mad-about-symposium https://video.madfeed.co/v.ihtml/player.html?photo_id=112430597 https://video.madfeed.co/64968560/112430597/8379c46d5b841601d7314b60aabceb27/video_medium/mad-about-symposium-video.mp4 https://video.madfeed.co/64968560/112430597/8379c46d5b841601d7314b60aabceb27/small/mad-about-symposium-thumbnail.jpg MAD - About Symposium 2025-05-07T05:35:46+00:00 yes 35 MAD7 https://video.madfeed.co/copenhagen-is-buzzing-bees-cities-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112385283 https://video.madfeed.co/64968556/112385283/9614282415e72ffe8e00329c73c57165/video_medium/copenhagen-is-buzzing-bees-cities-3-video.mp4 https://video.madfeed.co/64968556/112385283/9614282415e72ffe8e00329c73c57165/small/copenhagen-is-buzzing-bees-cities-3-thumbnail.jpg Copenhagen is Buzzing: Bees, Cities & Our Common Future Jacqueline McGlade is a leading marine biologist and environmental informatics professor. Her research focuses on the spatial and nonlinear dynamics of ecosystems, climate change and scenario development. Jacqueline became Executive Director of the European Environment Agency in Copenhagen, Denmark on 01 June 2003 and has held that post since. Following this appointment, she took leave from her post as Professor of Environmental Informatics in the Department of Mathematics at University College London where her main areas of research included environmental technologies and the international politics of the environment and natural resources. Jacqueline has worked extensively in North America, south-east Asia and west Africa; she has published more than 100 research papers, written popular articles, presented and appeared in many radio and television programmes, including her own BBC series the Ocean Planet and Learning from 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. 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. 2025-05-06T08:56:06+00:00 yes 320 MAD1 BBC biologist climate change comment cook cooking delicious dynamics of ecosystems Environmental Informatics environmental information environmental technology European Environment Agency food food festival health Jacqueline McGlade (Person) Learning from Nature likes Mad symposium marine biology natural resources nature noma Ocean Planet Our Planet rene redzepi subscribers video views yummy https://video.madfeed.co/techniques-of-the-past-for-the-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112384657 https://video.madfeed.co/64968560/112384657/4374dd9b36683e160ef8a2fae9fb44a4/video_medium/techniques-of-the-past-for-the-3-video.mp4 https://video.madfeed.co/64968560/112384657/4374dd9b36683e160ef8a2fae9fb44a4/small/techniques-of-the-past-for-the-3-thumbnail.jpg 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. 2025-05-06T08:42:52+00:00 yes 1702 MAD5 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 https://video.madfeed.co/its-time-to-act https://video.madfeed.co/v.ihtml/player.html?photo_id=112384499 https://video.madfeed.co/64968576/112384499/7ff5b7891eafc8c2340ef85a28e98b0c/video_medium/its-time-to-act-video.mp4 https://video.madfeed.co/64968576/112384499/7ff5b7891eafc8c2340ef85a28e98b0c/small/its-time-to-act-thumbnail.jpg 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. 2025-05-06T08:39:06+00:00 yes 1394 MAD5 agri business eric archambeau future of food Jamie Oliver Food Foundation sustainable food production https://video.madfeed.co/what-on-earth-just-happened-lynda-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112384257 https://video.madfeed.co/64968578/112384257/49168877fed1c48a427b13214654792f/video_medium/what-on-earth-just-happened-lynda-3-video.mp4 https://video.madfeed.co/64968578/112384257/49168877fed1c48a427b13214654792f/small/what-on-earth-just-happened-lynda-3-thumbnail.jpg What On Earth Just Happened | Lynda Obst Lynda Obst is one of Hollywood’s most prolific producers. Obst has been credited with inventing the contemporary Romcom. Her films have garnered two Oscar wins and eleven nominations. She has written Hello He Lied: Other Truths from Hollywood and Sleepless in Hollywood. At the Sixth MAD Symposium, Obst shared her eye-opening account of life in the center of the storm, providing us with an insight into a culture of abuse and sexualized narcissism. In closing, Obst urges us to acknowledge our shortcomings and to build stronger and safer work environments for the future. Michael Miller is the co-founder of the London and New York Meditation Center. Miller regularly teaches all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today's world. Interweaving practical techniques with vocal advice, Miller compels us to see how meditation can make us more available, responsive and active in our lives. By tuning in to, and ridding ourselves of stress we can create better kitchen environments, he argues. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. 2025-05-06T08:34:00+00:00 yes 1380 MAD6 copenhagen copenhagen eats copenhagen food hello he lied hollywood hollywood producer interstellar lynda obst mad symposium me too me too movement noma rene redzepi romcom sleepless in Hollywood https://video.madfeed.co/am-i-good-enough-kamilla-seidler-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112384204 https://video.madfeed.co/64968570/112384204/2c5d9322a4a288952f520c2fbe1bce25/video_medium/am-i-good-enough-kamilla-seidler-3-video.mp4 https://video.madfeed.co/64968570/112384204/2c5d9322a4a288952f520c2fbe1bce25/small/am-i-good-enough-kamilla-seidler-3-thumbnail.jpg Am I Good Enough? | Kamilla Seidler 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. 2025-05-06T08:32:05+00:00 yes 991 MAD6 Best Female Chef Best Female Chef Latin America copenhagen copenhagen eats food talk food video Gustu Kamilla Kamilla Seidler MAD mad symposium noma rene redzepi World 50 Best Restaurants Latin America https://video.madfeed.co/why-is-what-you-do-important-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112384095 https://video.madfeed.co/64968579/112384095/eee5acdae89f3fbe68f3882cc223c682/video_medium/why-is-what-you-do-important-3-video.mp4 https://video.madfeed.co/64968579/112384095/eee5acdae89f3fbe68f3882cc223c682/small/why-is-what-you-do-important-3-thumbnail.jpg Why Is What You Do Important? | Vincent Hendricks 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. 2025-05-06T08:30:22+00:00 yes 1035 MAD6 copenhagen copenhagen eats copenhagen food copenhagen university Formal Philosophy Mad Symposium Mind the Gap noma professor in philosophy rene redzepi Restaurant Bubbles Vincent Hendricks why is what you do important https://video.madfeed.co/nobody-puts-baby-in-the-kitchen-m-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383925 https://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/video_medium/nobody-puts-baby-in-the-kitchen-m-3-video.mp4 https://video.madfeed.co/64968555/112383925/cc8d63aca51b5317d8dc7a8b239c8694/small/nobody-puts-baby-in-the-kitchen-m-3-thumbnail.jpg Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T. Lehva & L. Hinnerskov 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. 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. 2025-05-06T08:24:30+00:00 yes 2440 MAD6 chef and parenting copenhagen food food food for thought lars hinnerskov mad mad symposium matt orlando niklass ekstedt noma parental leave parenting rene redzepi restaurant practices suzanne barr tatiana levha working conditions in kitchens https://video.madfeed.co/what-does-courage-look-like-trish-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383867 https://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/video_medium/what-does-courage-look-like-trish-3-video.mp4 https://video.madfeed.co/64968570/112383867/6bfe1e7c21a0f13dbb4dff9104246ebc/small/what-does-courage-look-like-trish-3-thumbnail.jpg What Does Courage Look Like | Trish Nelson 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. 2025-05-06T08:22:26+00:00 yes 1062 MAD6 dividing the gap empowering women harassment ken friedman kitchen culture mad mad symposium metoo me too new york new york restaurant noma rene redzepi restaurant industry sexual harassment the spotted pig trish nelson https://video.madfeed.co/links-between-the-culinary-and-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383818 https://video.madfeed.co/64968575/112383818/c3acea182349ae251db96d040caee464/video_medium/links-between-the-culinary-and-3-video.mp4 https://video.madfeed.co/64968575/112383818/c3acea182349ae251db96d040caee464/small/links-between-the-culinary-and-3-thumbnail.jpg Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha 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. 2025-05-06T08:21:23+00:00 yes 330 MAD6 copenhagen copenhagen symposium food for thought food symposium mad mad symposium mind the gap music music industry nina persson noma rene redzepi the cardigans https://video.madfeed.co/bridging-the-gap-between-men-and-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383734 https://video.madfeed.co/64968569/112383734/6b776f08dac55b0b9e6bcb316f3a8a22/video_medium/bridging-the-gap-between-men-and-3-video.mp4 https://video.madfeed.co/64968569/112383734/6b776f08dac55b0b9e6bcb316f3a8a22/small/bridging-the-gap-between-men-and-3-thumbnail.jpg Bridging The Gap Between Men and Women | Jytte Vikkelsøe 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. 2025-05-06T08:19:35+00:00 yes 1074 MAD6 copenhagen difference between men and women food symposium mad mad symposium noma noma copenhagen rene rene redzepi women and men https://video.madfeed.co/preserving-identity-through-coffee-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383645 https://video.madfeed.co/64968559/112383645/9057b3b5bde10d2fbb203a8a884ac726/video_medium/preserving-identity-through-coffee-3-video.mp4 https://video.madfeed.co/64968559/112383645/9057b3b5bde10d2fbb203a8a884ac726/small/preserving-identity-through-coffee-3-thumbnail.jpg Preserving Identity Through Coffee Traceability | Arthur Karuletwa 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. 2025-05-06T08:16:29+00:00 yes 2295 MAD6 africa coffee coffee coffee farmer coffee sustainability coffee traceability copenhagen copenhagen food fair trade coffee food for thought food symposium mad mad symposium noma rene redzepi rwanda rwanda coffee rwanda genocide rwanda revival starbucks starbucks traceability https://video.madfeed.co/leaders-are-the-glue-not-the-light-3 https://video.madfeed.co/v.ihtml/player.html?photo_id=112383531 https://video.madfeed.co/64968561/112383531/cf2f766b596bf0ba72a023ab0cb6fa8f/video_medium/leaders-are-the-glue-not-the-light-3-video.mp4 https://video.madfeed.co/64968561/112383531/cf2f766b596bf0ba72a023ab0cb6fa8f/small/leaders-are-the-glue-not-the-light-3-thumbnail.jpg Leaders are the Glue, Not the Light Clarence Slockee and Christian Hampson run Yerrabingin (We Walk Together), Australia’s first Indigenous rooftop farm that interweaves indigenous knowledge and collaborative design thinking in South Eveleigh, Sydney.Here they share their insights on how Indigenous values of collective wisdom, kinship (relationships to each other), and custodianship (responsibility to our mother earth) inform the matriarchal model of leadership in Indigenous cultures, and are key for transformational change. Placing this in stark contrast to patriarchal, top-down, forms of leadership, they suggest that “Leadership must be a voice, but also give a voice.”This talk is part of the Sydney MAD Monday event on Leadership, 4 November 2019. Sydney MAD Mondays is a collaboration between Carriageworks, MAD, and Kylie Kwong that brings together voices from across the Australian food community for talks on what leadership looks like in our changing world. MAD Mondays are open to the public and held throughout the year and around the globe. 2025-05-06T08:13:45+00:00 yes 1269 MADMonday Change Collective Custodianship Design Farming Indigenous Knowledge Indigenous Leadership Kinship Leadership MAD MAD Monday Matriarchy Sydney Sydney MAD Monday Transformation Yerrabingin https://video.madfeed.co/what-is-a-good-life https://video.madfeed.co/v.ihtml/player.html?photo_id=112383484 https://video.madfeed.co/64968559/112383484/3a60732d8a888d28cf9cb5e58cfcb00f/video_medium/what-is-a-good-life-video.mp4 https://video.madfeed.co/64968559/112383484/3a60732d8a888d28cf9cb5e58cfcb00f/small/what-is-a-good-life-thumbnail.jpg What is a Good Life? For British architect, Carolyn Steel, the question of how we want to eat in the future is really a question of how we want to live. Food has become invisible in our cities, but it hasn’t always been and doesn’t have to remain this way. Using food as a lens, she takes us on a journey to understand the myriad ways in which food has shaped the cities and societies we live in, and how, in accepting the true value of food, we do away with the illusion of “cheap food” and play an active role in the food system. This talk is part of the MAD Monday event on cities, soil, and the true value of food in Copenhagen on October 31, 2019. Typically convening on Mondays, the traditional day of rest for restaurants, MAD Monday is a conversation series that tackles the issues that matter most in food, inviting anyone interested in food and hospitality to gather, expand their thinking, and discuss issues of relevance. 2025-05-06T08:11:27+00:00 yes 1496 MADMonday Agriculture Architecture Aristotle Carolyn Steel cheap food Cities City Planning Craft Dan Barber Design Fast Food Food Good Life Greece Life Hack MAD MAD Monday Organic Philosophy Plato political animals Sustainability Urban Planning https://video.madfeed.co/how-food-and-design-interact-paola-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315446 https://video.madfeed.co/64968570/112315446/cdf55839d335173ff855818889719770/video_medium/how-food-and-design-interact-paola-2-video.mp4 https://video.madfeed.co/64968570/112315446/cdf55839d335173ff855818889719770/small/how-food-and-design-interact-paola-2-thumbnail.jpg How Food and Design Interact | Paola Antonelli, Senior Curator at MoMa 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. 2025-05-02T12:49:23+00:00 yes 1231 MAD4 MoMa Paola Antonelli (Author) https://video.madfeed.co/be-afraid https://video.madfeed.co/v.ihtml/player.html?photo_id=112315374 https://video.madfeed.co/64968579/112315374/d55cc3011a12d2bd322a55181db04999/video_medium/be-afraid-video.mp4 https://video.madfeed.co/64968579/112315374/d55cc3011a12d2bd322a55181db04999/small/be-afraid-thumbnail.jpg Be Afraid 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. 2025-05-02T12:46:57+00:00 yes 1224 MAD4 albert adria barcelona celebrity chef copenhagen food el bulli fine gastronomy food for thoughts good food noma rene redzepi tickets yummy https://video.madfeed.co/why-changing-eating-habits-is-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315362 https://video.madfeed.co/64968567/112315362/780337687861c42e5d3d117d06740ca0/video_medium/why-changing-eating-habits-is-2-video.mp4 https://video.madfeed.co/64968567/112315362/780337687861c42e5d3d117d06740ca0/small/why-changing-eating-habits-is-2-thumbnail.jpg Why Changing Eating Habits is Important? 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. 2025-05-02T12:45:52+00:00 yes 456 MAD4 https://video.madfeed.co/passing-on-skills-about-slow-food-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315336 https://video.madfeed.co/64968559/112315336/8d9a38817b014bec3953cd9b1234c4c5/video_medium/passing-on-skills-about-slow-food-2-video.mp4 https://video.madfeed.co/64968559/112315336/8d9a38817b014bec3953cd9b1234c4c5/small/passing-on-skills-about-slow-food-2-thumbnail.jpg Passing on Skills About Slow Food | The Allen Family 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.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. 2025-05-02T12:43:56+00:00 yes 559 MAD4 Ballymaloe Cookery School cookbook author Darina Allen food writer Ireland Slow Food https://video.madfeed.co/locol-fast-food-made-with-ideology-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315309 https://video.madfeed.co/64968570/112315309/2718093ba104b5e478e334e57b83b7a5/video_medium/locol-fast-food-made-with-ideology-2-video.mp4 https://video.madfeed.co/64968570/112315309/2718093ba104b5e478e334e57b83b7a5/small/locol-fast-food-made-with-ideology-2-thumbnail.jpg Loco'l: Fast Food Made With Ideology | R. Choi & D. Patterson 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.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. 2025-05-02T12:42:13+00:00 yes 1212 MAD4 Cooking (Interest) Daniel Patterson (Chef) Roy Choi https://video.madfeed.co/opening-a-restaurant-is-scary-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315289 https://video.madfeed.co/64968578/112315289/a6b4058fa54fe6b4a625a3f051e794ae/video_medium/opening-a-restaurant-is-scary-2-video.mp4 https://video.madfeed.co/64968578/112315289/a6b4058fa54fe6b4a625a3f051e794ae/small/opening-a-restaurant-is-scary-2-thumbnail.jpg Opening a Restaurant is Scary | Tatiana Levha, Co-Owner of Le Servan 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.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. 2025-05-02T12:41:03+00:00 yes 1018 MAD4 copenhagen courage femal chef food food for thoughts French chef Le servan Levha MAD noma rene redzepi Restaurant (Industry) talent https://video.madfeed.co/faviken-how-we-do-things https://video.madfeed.co/v.ihtml/player.html?photo_id=112315226 https://video.madfeed.co/64968558/112315226/636a0c8a063dde8d7507f23b3444692a/video_medium/faviken-how-we-do-things-video.mp4 https://video.madfeed.co/64968558/112315226/636a0c8a063dde8d7507f23b3444692a/small/faviken-how-we-do-things-thumbnail.jpg Fäviken: How We Do Things Magnus Nilsson is the chef of Fäviken Magasinet in northern Sweden and one of the world’s most exciting young chefs. Raised not far from the restaurant, the young Magnus loved marine biology and cooking. Eventually choosing to pursue the latter, he attended a local cooking school before joining Pontus in the Greenhouse as a pastry chef. At twenty however, he left Sweden for France and an internship at the then-new l’Astrance. After this, he spent a short time at l’Arpege before returning to Sweden. By Christmas 2003, he was in Paris again and back at l’Astrance, where he went on to spend three years. Once back in Stockholm, he had begun to lose interest in cooking and enrolled in an oenology course. In 2006, Magnus actually arrived at Fäviken, aged twenty-four, not having cooked in two years and intending to be the restaurant’s sommelier. When the incumbent chef left in 2008, Magnus was left the sole employee and therefore decided to run both kitchen and front of house. He hasn’t looked back since.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. 2025-05-02T12:38:41+00:00 yes 1453 MAD1 comment cook cooking Cooking (Interest) delicious Fäviken (Business Operation) fine dining food food festival gastronomy health international chef likes local ingredients MAD mad symposium Magnus Nilsson noma rene redzepi seasonal ingredients subscribers video views World's 50 best restaurants https://video.madfeed.co/natural-cultural-ecosystems-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112315124 https://video.madfeed.co/64968568/112315124/f34a82cb404482d0900548048a5fe474/video_medium/natural-cultural-ecosystems-2-video.mp4 https://video.madfeed.co/64968568/112315124/f34a82cb404482d0900548048a5fe474/small/natural-cultural-ecosystems-2-thumbnail.jpg Natural & Cultural Ecosystems Andoni Aduriz was born in Donostia and began his career in the kitchen of a pizzeria, where he worked during school holidays and at weekends. After completing his studies at San Sebastian School of Cuisine, he went on to learn under many of the local chefs including Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana before spending the 1993-4 season at elBulli under Ferran Adriá. In 1996, he became head chef under Martín Berasategui at his eponymous restaurant back in San Sebastian. Two years later, in 1998, he opened his own restaurant, Mugaritz, atop a hillside thirty minutes from the city, in the Basque countryside. In 2002, Andoni was awarded the National Prize for Gastronomy and the Spanish guide lo Mejor de la Gastronomía named him both ‘Chef of the Year’ and ‘Patissier of the year.’ Since 2005 the Michelin guide have awarded him a two stars and he ranked 2nd best restaurant in the world in the S.Pellegrino World's 50 Best list in 2011. Additionally, Andoni has co-authored and written several cookbooks, texts and articles.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. 2025-05-02T12:35:44+00:00 yes 1532 MAD1 Andoni Aduriz Basque countryside Basque cuisine Copenhagen cultural ecosystems Ecosystems fine dining food food festival food for thought gastronomy Mad Symposium Mugaritz Rene Redzepi Spanish food https://video.madfeed.co/the-flavours-of-plants https://video.madfeed.co/v.ihtml/player.html?photo_id=112315059 https://video.madfeed.co/64968569/112315059/aac89dc606242baf4dc09b95c6e1996c/video_medium/the-flavours-of-plants-video.mp4 https://video.madfeed.co/64968569/112315059/aac89dc606242baf4dc09b95c6e1996c/small/the-flavours-of-plants-thumbnail.jpg The Flavours of Plants Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He has written two seminal books on kitchen science: On Food and Cooking: the Science and Lore of the Kitchen and the Curious Cook. He currently writes a regular column for the New York Times, which examines – and often debunks – conventional kitchen wisdom. He also teaches at The French Culinary Institute in New York City. Before becoming a writer, Harold was a literature and writing instructor at Yale University.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. 2025-05-02T12:33:02+00:00 yes 1609 MAD1 botanic botanism comment cook cooking delicious food festival Gardening (Interest) learn about food Life (Quotation Subject) likes MAD mad symposium plant life Plant (Organism Classification) plants René Redzepi subscribers video views yummy https://video.madfeed.co/how-good-food-can-save-our-planet-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314976 https://video.madfeed.co/64968569/112314976/37d450571bf4c2fff6245be346a3c0b6/video_medium/how-good-food-can-save-our-planet-2-video.mp4 https://video.madfeed.co/64968569/112314976/37d450571bf4c2fff6245be346a3c0b6/small/how-good-food-can-save-our-planet-2-thumbnail.jpg How Good Food Can Save Our Planet | Dr. Molly Jahn Molly Jahn is the dean of the College of Agricultural and Life Sciences at the University of Wisconsin-Madison. Prior to this, she was a professor in the departments of Plant Breeding & Genetics and Plant Biology at Cornell University. She has worked extensively overseas to link crop breeding with improved human nutrition and human welfare. Molly has served as the U.S. Commissioner for Sustainable Agriculture and Climate Change, USAID Scientific Liaison Officer and member of the board of The World Vegetable Centre, Director of the Public Seed Initiative and the Organic Seed Partnership, Member of the Editorial Board and Executive Committee of The Plant Cell and is currently a member of the National Academies of Science Board on Agriculture and Natural Resources.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. 2025-05-02T12:30:48+00:00 yes 1263 MAD1 climate change College of Agricultural and Life Sciences comment cook cooking Cornell university delicious food for thought genetics health human nutrition human welfare Mad Symposium Organic Seed Partnership plant biology plant breeding soil subscribers sustainable agriculture The Public Seed Initiative the world vegetable centre university of wisconsin-madison video views yummy https://video.madfeed.co/wild-plants-culinary-creativity-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314919 https://video.madfeed.co/64968569/112314919/3c467faf867c2a1c98c998642ea39c7b/video_medium/wild-plants-culinary-creativity-2-video.mp4 https://video.madfeed.co/64968569/112314919/3c467faf867c2a1c98c998642ea39c7b/small/wild-plants-culinary-creativity-2-thumbnail.jpg Wild Plants & Culinary Creativity François Couplan is an ethnobotanist and French writer, specialising in traditional uses of wild and cultivated plants, which he has studied on five continents. A graduate of the École Pratique des Hautes Études in Paris, knight of the Ordre du Mérite Agricole and holder of a doctorate of the Muséum National d'histoire Naturelle of Paris, he has given workshops on the study of wildlife since the seventies in first the United States then Europe. It was his work with French chef Marc Veyrat that inspired him to work more closely with edible plants. Francois has gone on to author over fifty published books on plants and nature including two encyclopaedias on edible flora plus some 600 articles in various magazines. He has also created l'Institut de Recherches sur les Propriétés de la Flore (France and Switzerland).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. 2025-05-02T12:28:27+00:00 yes 1466 MAD1 botanism botanist comments cook cooking Cooking (Interest) Creativity (Quotation Subject) Culinary Art (Website Category) delicious edible flora edible plants ethno botanist food food festival food for thought Francois Couplan gastronomy health likes l'institut de recherches sur les propriétes de la flore Mad Symposium Muséum National d'histoire Naturelle of Paris Ordre du Mérite Agricole plants study of wildlife subscribers symposium video views wild plants yummy https://video.madfeed.co/the-cycle-of-love-ben-shewry-chef-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314793 https://video.madfeed.co/64968567/112314793/f64ab3eb352893e15feb95c84d0b7de3/video_medium/the-cycle-of-love-ben-shewry-chef-2-video.mp4 https://video.madfeed.co/64968567/112314793/f64ab3eb352893e15feb95c84d0b7de3/small/the-cycle-of-love-ben-shewry-chef-2-thumbnail.jpg The Cycle of Love | Ben Shewry, Chef and Owner of Attica Ben Shewry is born and raised in humble and rural North Taranaki, New Zealand. He determined at age five that he would be a chef and worked in his first kitchen at age ten. He apprenticed at Wellington's Roxborough Bistro under Mark Limacher then Michael Lambie and Andrew McConnell in Melbourne and David Thompson at Nahm in London. This last experience also prompted a visit to Thailand, where he fell in love with the local cuisine, spending the next six years of his spare time developing his Thai cooking skills. Returning to Melbourne, he opened Attica in Ripponlea. The restaurant has achieved terrific success. Ben was named ‘Best New Talent’ by Australian Gourmet Traveller magazine in 2008 and voted ‘Chef of the Year’ for the Age’s Good Food Guide 2010. Today, Ben lives on the Bellarine Peninsula, by the sea, where he can forage himself ingredients every morning for that day’s menu.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. 2025-05-02T12:22:12+00:00 yes 1737 MAD1 Attica Bellarine Peninsula Ben Shewry Chef of the Year fine dining food for thought Foraging international chef Local ingredients MAD symposium Melbourne noma Planting thoughts Rene Redzepi Restaurant Attica World's 50 best restaurant https://video.madfeed.co/beyond-the-animal-model https://video.madfeed.co/v.ihtml/player.html?photo_id=112314696 https://video.madfeed.co/64968571/112314696/a5e2d38ce474ce5da497769da8de4072/video_medium/beyond-the-animal-model-video.mp4 https://video.madfeed.co/64968571/112314696/a5e2d38ce474ce5da497769da8de4072/small/beyond-the-animal-model-thumbnail.jpg Beyond the Animal Model Stefano Mancuso is a founder of the study of plant neurobiology, which explores signalling and communication at all levels of biological organization, from genetics to molecules, cells and ecological communities. He is a professor of Plant, Soil & Environmental Science at the University of Florence, ItalY and co-founder of the LINV (the International Laboratory of Plant Neurobiology). The work of Stefano and his team continues to transform our view of plants from simple organisms to complex ecological structures and communities that can gather, process and share important information.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. 2025-05-02T12:18:43+00:00 yes 2105 MAD1 botanic botanism comment cooking delicious ecological communities ecological structures edible flora edible plants food garden health likes mad symposium neurobiology plant neurobiology Plants Plant Soil and environmental science Stefano Mancuso subscribers Symposium The International Laboratory of Plant Neurobiology University of Florence video views yummy https://video.madfeed.co/wild-flavours-of-england-miles-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314612 https://video.madfeed.co/64968579/112314612/33ea6ebeb2e882ee8baae950d12c8be3/video_medium/wild-flavours-of-england-miles-2-video.mp4 https://video.madfeed.co/64968579/112314612/33ea6ebeb2e882ee8baae950d12c8be3/small/wild-flavours-of-england-miles-2-thumbnail.jpg Wild Flavours of England | Miles Irving, Forager Miles Irving makes his living out of foraging and supplies of wild food to the restaurant trade. He is one of Europe’s most respected professional foragers. A psychology graduate and carpenter by trade, Miles has been foraging for almost ten years. He now runs a small, but energetic rural enterprise called Forager and is the author of the Forager Handbook.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. 2025-05-02T12:15:24+00:00 yes 1009 MAD1 comment cook cooking delicious edible nature edible plants food festival food for thought Forager forager handbook forager limited foraging health likes mad symposium Miles Irving nature professional forager rural enterprise subscribers video views Wild flavor wild food wild plants https://video.madfeed.co/all-food-has-been-alive-soren-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314543 https://video.madfeed.co/64968560/112314543/8ef3c99536cea0d6d4218fd2e84dc02a/video_medium/all-food-has-been-alive-soren-2-video.mp4 https://video.madfeed.co/64968560/112314543/8ef3c99536cea0d6d4218fd2e84dc02a/small/all-food-has-been-alive-soren-2-thumbnail.jpg All Food Has Been Alive | Søren Wiuff, Farmer Søren Wiuff is one of the most prominent and forward-thinking farmers in Denmark. Taking over the family farm at Brogård, in the southernmost Lammefjord, not long ago he made his living working an almost entirely monoculture farm of carrots. However, he always held a tiny plot of odd vegetables for himself and a few small restaurants on which to experiment with different crops. Over the last several years, Søren has worked closely with René Redzepi of noma and other leading Copenhagen restaurants and, today, operates a polyculture producing renowned, organic asparagus, multiple varieties of cabbage, legumes and even better carrots.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. 2025-05-02T12:12:03+00:00 yes 2069 MAD1 agriculture biodynamic cabbage carrots comment cook Copenhagen danish agriculture danish farming delicious Farming health legumes likes Mad Symposium Noma organic organic asparagus organic cooking organic farming polyculture Rene Redzepi subscribers sustaiable living vegetables video views yummy https://video.madfeed.co/the-power-of-food https://video.madfeed.co/v.ihtml/player.html?photo_id=112314180 https://video.madfeed.co/64968578/112314180/5049e742534f213c93fd985f7c2d4e9c/video_medium/the-power-of-food-video.mp4 https://video.madfeed.co/64968578/112314180/5049e742534f213c93fd985f7c2d4e9c/small/the-power-of-food-thumbnail.jpg The Power of Food Gastón Acurio is a Peruvian chef and ambassador of Peruvian cuisine. He is the owner of international restaurants and author of several books. In Peru he's also the host of his own television program and contributes to several magazines. Gaston studied law (expecting to succeed his father in a political career) in Lima then Madrid, but dropped out to learn how to cook, enrolling at first an hotelier school in Spain then le Cordon Bleu in Paris. In 1994, he returned to Peru and applied his new knowledge of international cuisine to Peruvian ingredients and recipes, opening his first restaurant, Astrid & Gastón. Today, together with his wife Astrid, he owns restaurants across the Latin world and in 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. 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. 2025-05-02T11:56:41+00:00 yes 2375 MAD1 Astrid & Gastón cuisine food for thought food from lima Gaston Acurio gastronomy mad symposium peru peruvian cuisine rene redzepi world's 50 best restaurants https://video.madfeed.co/how-will-future-food-systems-differ-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314118 https://video.madfeed.co/64968555/112314118/618bb6cc11bcc9e43011557ed3ab8cd0/video_medium/how-will-future-food-systems-differ-2-video.mp4 https://video.madfeed.co/64968555/112314118/618bb6cc11bcc9e43011557ed3ab8cd0/small/how-will-future-food-systems-differ-2-thumbnail.jpg How Will Future Food Systems Differ? Hans Herren was appointed president of the Millennium Institute in May 2005. Prior to this, he was director-general of the International Centre for Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya. He also served as director of the Africa Biological Control Centre of International Institute of Tropical Agriculture (IITA), in Benin. At IITA, he conceived and implemented the highly successful biological control program that saved the African cassava crop and averted Africa’s worst-ever food crisis. Over the years, Hans has moved his interests toward integrated sustainable development, in particular, linking environmental, plant, animal, and human health issues. Hans earned his Ph.D. at the Federal Institute of Technology in Zurich, Switzerland, and holds numerous awards that recognise his distinguished and continuing achievements in original research including election to the US National Academy of Sciences and the World Food Prize, the highest award given to an individual for advancing human development by improving the quality, quantity, or availability of food in 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. 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. 2025-05-02T11:54:20+00:00 yes 1778 MAD1 ecology food biology food festival food for thought food programme food systems food systems of the future hans herren improving food quality mad symposium rene redzepi sustainable food programme World Food Prize https://video.madfeed.co/make-food-not-war https://video.madfeed.co/v.ihtml/player.html?photo_id=112314106 https://video.madfeed.co/64968558/112314106/7fdeb6afcb5b7b7e4993db39c85c4065/video_medium/make-food-not-war-video.mp4 https://video.madfeed.co/64968558/112314106/7fdeb6afcb5b7b7e4993db39c85c4065/small/make-food-not-war-thumbnail.jpg Make Food Not War Kamal Mouzawak created the first farmers’ market in Beirut, Souk el-Tayeb, which preserves food traditions and the culture of sustainable agriculture in Lebanon. Kamal is working to protect the interests of local small farmers and producers in Lebanon, enabling them to sell their products directly at the market, thus ensuring a fair price for their goods. Today, Souk el-Tayeb has grown to include regional festivals, school programmes, a newsletter, Dekenet Souk el Tayeb and a coop kitchen/restaurant where a different cook/producer prepares the daily lunch. Kamal has been recognised as an Ashoka Arab World Fellow for his workAbout 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. 2025-05-02T11:52:25+00:00 yes 995 MAD1 agriculture Ashoka Ashoka Araw World Fellow farmers market food for thought food traditions Kamal Mouzawak lebanese food lebanese produce lebanon local farmers mad symposium middle eastern food rene redzepi Souk el- Tayeb sustainable food traditional lebanese food https://video.madfeed.co/insects-plants-together-for-life-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112314022 https://video.madfeed.co/64968556/112314022/4543d6f1ae8355f0afc9d7e4dbb27604/video_medium/insects-plants-together-for-life-2-video.mp4 https://video.madfeed.co/64968556/112314022/4543d6f1ae8355f0afc9d7e4dbb27604/small/insects-plants-together-for-life-2-thumbnail.jpg Insects & Plants Together for Life Alex Atala began his career at 19 in Belgium, at the École Hôtelière de Namur. He went on to work at Jean-Pierre Bruneau’s 3-star Michelin restaurant there before moving to France and the Hotel de la Cote d'Or with Bernard Loiseau. Stints in Montpellier and Milan followed before returning to São Paulo in 1994. His work at several restaurants around the city immediately attracted the attention of media and customers. By the end of 1999, he opened D.O.M.restaurant, where he was one of the first to use indigenous and Amazonian produce in a fine-dining setting. Alex went on to publish Por uma Gastronomia Brasileira, a two-volume cookbook of recipes and documentary photographs featuring native Brazilian ingredients. In April 2011, D.O.M. was rated the 7th best restaurant in the world in the S.Pellegrino World's 50 Best list whilst also winning the title of ‘Aqua Panna Best Restaurant In South America.’ In 2009, Alex opened his second restaurant, Dalva e Dito, to critical acclaim. 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. 2025-05-02T11:49:15+00:00 yes 2151 MAD1 Alex Atala amazonian food amazonian produce Brazilian food Brazilian ingredients Dalva e Dito D.O.M fine dining gastronomy high cuisine Jean-Pierre Bruneau Mad Symposium Por uma Gastronomia Brasilieira World's 50 best restaurants https://video.madfeed.co/coquina-et-naturali-vinorum https://video.madfeed.co/v.ihtml/player.html?photo_id=112314002 https://video.madfeed.co/64968558/112314002/7756739aacf979e7b6f7f241d464a287/video_medium/coquina-et-naturali-vinorum-video.mp4 https://video.madfeed.co/64968558/112314002/7756739aacf979e7b6f7f241d464a287/small/coquina-et-naturali-vinorum-thumbnail.jpg Coquina et Naturali Vinorum The youngest of five children, Iñaki Aizpitarte was born in Besançon from Spanish relatives fleeing from the Franco dictatorship in Spain. After school, he held a string of odd jobs: stonemason, landscape painter and finally enology student. In 1999, he flew to Tel Aviv and worked as a dishwasher for a Serbian chef, where he learned the basics of cooking. Subsequently, he toured Latin America before arriving in Paris. Iñaki worked his way through the city’s kitchens, first at Café des Délices then la Famille in Montmartre and Transversal in the Mac/Val museum before opening le Chateaubriand in Belleville with his friend, Frédéric Peneau, in 2006. It was an instant hit and was declared le Fooding’s Best Restaurant in its first year. Within two years, le Chateaubriand had won the San Pellegrino Breakthrough Prize. Today, Iñaki is one of the most influential chefs cooking and le Chateaubriand was voted 9th best restaurant in the world in the S.Pellegrino World's 50 Best list in 2011.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. 2025-05-02T11:47:09+00:00 yes 1973 MAD1 belleville fine dining gastronomy high cuisine Inaki Aizpitarte le chateubriand le Fooding's best restaurant mad symposium Pellegrino Breakthrough Prize planting thoughts World's 50 best restaurants https://video.madfeed.co/burning-the-candle-at-both-ends-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112288664 https://video.madfeed.co/64968558/112288664/531601b8f0e09c860227c2d851055e14/video_medium/burning-the-candle-at-both-ends-2-video.mp4 https://video.madfeed.co/64968558/112288664/531601b8f0e09c860227c2d851055e14/small/burning-the-candle-at-both-ends-2-thumbnail.jpg 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?” 2025-05-01T08:08:25+00:00 yes 1845 MAD5 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 https://video.madfeed.co/the-contemporary-status-of-4 https://video.madfeed.co/v.ihtml/player.html?photo_id=112288644 https://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/video_medium/the-contemporary-status-of-4-video.mp4 https://video.madfeed.co/64968568/112288644/20e48880e816079bf145b36a2634b43a/small/the-contemporary-status-of-4-thumbnail.jpg The Contemporary Status of Agriculture Vandana Shiva has been fighting industrialized and commodified food systems since the 1980s. In her presentation at #MAD3 she describes how decades ago her gut feeling led her to become a food activist. Since then she has started Navdanya which to date is made up of 120 community seed banks in 17 states of India. Many seed banks are now running independently of Navdanya’s support. Navdanya has also trained and created awareness amongst 750,000 farmers in seed sovereignty, food sovereignty, and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade and organic network in the country. More than 4000 rice varieties have been collected, saved, and conserved by Navdanya in last 26 years. Multitudes of food crops left behind by the Green Revolution and monoculture cropping, such as millets, pseudo-cereals, and pulses, have been conserved and promoted by Navdanya.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. 2025-05-01T08:07:34+00:00 yes 177 MAD3 food activist Navdanya seed bank seeds Vandana Shiva https://video.madfeed.co/feeding-the-restaurant-beast https://video.madfeed.co/v.ihtml/player.html?photo_id=112288569 https://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/video_medium/feeding-the-restaurant-beast-video.mp4 https://video.madfeed.co/64968559/112288569/b847f2f5905fe3b0a91d5cd753cedf47/small/feeding-the-restaurant-beast-thumbnail.jpg 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. 2025-05-01T08:04:40+00:00 yes 1121 MAD5 chef mental health chefs with issues kat kinsman mental health restaurant industry issues sustainabile living https://video.madfeed.co/managing-talent https://video.madfeed.co/v.ihtml/player.html?photo_id=112288394 https://video.madfeed.co/64968559/112288394/c493ce7f1149bbbeb6b2a6f48f23f800/video_medium/managing-talent-video.mp4 https://video.madfeed.co/64968559/112288394/c493ce7f1149bbbeb6b2a6f48f23f800/small/managing-talent-thumbnail.jpg 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. 2025-05-01T08:00:14+00:00 yes 1430 MAD5 generating talent how to leadership leadership managing talent superboss talent https://video.madfeed.co/finding-peace-in-the-kitchen-and-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112288121 https://video.madfeed.co/64968561/112288121/90d34d5b6e6886e715d8f895191cea24/video_medium/finding-peace-in-the-kitchen-and-2-video.mp4 https://video.madfeed.co/64968561/112288121/90d34d5b6e6886e715d8f895191cea24/small/finding-peace-in-the-kitchen-and-2-thumbnail.jpg Finding Peace in the Kitchen and the Mind Michael Miller is the co-founder of the London and New York Meditation Center. Miller regularly teaches all across the globe, introducing the ancient technique of Vedic Meditation in a way that is accessible and relevant to people living in today's world.Interweaving practical techniques with vocal advice, Miller compels us to see how meditation can make us more available, responsive and active in our lives. By tuning in to, and ridding ourselves of stress we can create better kitchen environments, he argues.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. 2025-05-01T07:51:25+00:00 yes 1170 MAD6 copenhagen copenhagen food finding peace finding peace in the kitchen mad mad symposium Meditation meditation and work noma worklife balance https://video.madfeed.co/what-it-takes-to-open-your-own-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112288049 https://video.madfeed.co/64968570/112288049/3e1d12754a6240d9714cc19a548b0e21/video_medium/what-it-takes-to-open-your-own-2-video.mp4 https://video.madfeed.co/64968570/112288049/3e1d12754a6240d9714cc19a548b0e21/small/what-it-takes-to-open-your-own-2-thumbnail.jpg What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core Chef and owner of the year-old restaurant, Core, Clare Smyth is one of the industry's most awarded chefs. As the head chef of Restaurant Gordon Ramsay, Smyth earned three Michelin stars and was made a Member of the Order of the British Empire for her contributions to British cuisine.Smyth confronts what it takes to bridge the gap between our vision and dreams, and what reality deems possible. Touching on leadership, criticism, and solitude, Smyth shares her discovery that the rewards are never guaranteed, but there is something magical about creating a place that is your own and watching people embrace it.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. 2025-05-01T07:50:08+00:00 yes 1357 Leadership clare smyth copenhagen copenhagen food fine dining fine gastronomy food conference food for thought mad mad6 mad symposium michelin michelin food mind the gap noma rene redzepi two michelin stars uk food uk michelin https://video.madfeed.co/owning-it-rosio-sanchez-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112288021 https://video.madfeed.co/64968569/112288021/e69ed7016532bbbde750a274afd6f37b/video_medium/owning-it-rosio-sanchez-2-video.mp4 https://video.madfeed.co/64968569/112288021/e69ed7016532bbbde750a274afd6f37b/small/owning-it-rosio-sanchez-2-thumbnail.jpg Owning It | Rosio Sanchez The Mexican-American daughter of two immigrants, Rosio Sanchez has been instrumental in introducing Mexican cuisine to Denmark. After roles as the Head Pastry Chef and in the R&D kitchen at noma, she now runs the acclaimed restaurant SANCHEZ and taqueria Hija de Sanchez.Rationalizing identity, heritage, flavor, and experience is a task no chef is trained for. At the sixth MAD Symposium, Rosio points out the gap which exists between seeking perfection and inspiration under the vision of others, and the contradictory desire to cook what matters to you as a person. Bridging that gap, as Rosio explains, is no easy task, requiring you to align what you do for a living, and what you care about in life.About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. 2025-05-01T07:49:00+00:00 yes 1003 MAD6 copenhagen copenhagen food flavor food r&d heritage hija de sanchez identity mad mad symposium mexican cuisine mexican food noma noma r&d research and development rosio sanchez sanchez taco tacos https://video.madfeed.co/restore-the-soil-and-feed-tomorrow-2 https://video.madfeed.co/v.ihtml/player.html?photo_id=112287714 https://video.madfeed.co/64968559/112287714/20edb611b20b35fcaa770b261a19a6f6/video_medium/restore-the-soil-and-feed-tomorrow-2-video.mp4 https://video.madfeed.co/64968559/112287714/20edb611b20b35fcaa770b261a19a6f6/small/restore-the-soil-and-feed-tomorrow-2-thumbnail.jpg Restore the Soil and Feed Tomorrow We’ve lost a third of the world’s fertile soil and are slated to lose another third in the next century–this is an optimistic story about the environment. Geologist David Montgomery shares his life’s research and insights into soil, from its role in the foundation of our civilizations down to the microbes that live in it and how regenerative agriculture can save the food world of tomorrow. This talk is part of the MAD Monday event on cities, soil, and the true value of food in Copenhagen on October 31, 2019. Typically convening on Mondays, the traditional day of rest for restaurants, MAD Monday is a conversation series that tackles the issues that matter most in food, inviting anyone interested in food and hospitality to gather, expand their thinking, and discuss issues of relevance.To keep up to date, please sign up for our newsletter: <a target="_blank" rel="noopener noreferrer nofollow" href="https://www.madfeed.co/">https://www.madfeed.co/</a> 2025-05-01T07:42:13+00:00 yes 1573 MADMonday Agriculture Carbon Carbon Footprint Carbon Sequestration Civilization Climate Change Climate Crisis David Montgomery Diversity Farming Farms Fertility Fertilizer Food Geology Health MAD MAD Monday Microbes Nutrition Plow Regenerative Agriculture Soil Sustainability University of Washington https://video.madfeed.co/s1e1-magnus-nilsson-moose-fondue https://video.madfeed.co/v.ihtml/player.html?photo_id=112287616 https://video.madfeed.co/64968575/112287616/78bffc549642efdf11c4386727b770c3/video_medium/s1e1-magnus-nilsson-moose-fondue-video.mp4 https://video.madfeed.co/64968575/112287616/78bffc549642efdf11c4386727b770c3/small/s1e1-magnus-nilsson-moose-fondue-thumbnail.jpg S1E1 - Magnus Nilsson & Moose Fondue - MAD Talks Magnus Nilsson is a chef and author who earned two Michelin stars and many other accolades for his ground-breaking restaurant in northern Sweden, Fäviken. After speaking at the inaugural MAD Symposium in 2011, Nilsson joins Redzepi once again to reflect on the experiences of opening and closing that restaurant, and the unexpected turns his career has taken since. And like all guests on MAD Talks, he explores what building to last—the theme of the next MAD Symposium—means to him. 2025-05-01T07:39:10+00:00 yes 3520 MADTalks chef interview culinary arts Fäviken fine dining Food food philosophy Interview Magnus Nilsson Michelin star chefs Noma Nordic cuisine Podcast René Redzepi Scandinavian food seasonal cooking sustainable cooking https://video.madfeed.co/s1e2-harold-mcgee-flavor https://video.madfeed.co/v.ihtml/player.html?photo_id=112287498 https://video.madfeed.co/64968580/112287498/8c4adef232592a385329acd55dd70f67/video_medium/s1e2-harold-mcgee-flavor-video.mp4 https://video.madfeed.co/64968580/112287498/8c4adef232592a385329acd55dd70f67/small/s1e2-harold-mcgee-flavor-thumbnail.jpg S1E2 - Harold McGee & Flavor Illusions - MAD Talks Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.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.<a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a> 2025-05-01T07:36:19+00:00 yes 2822 MADTalks cooking Culinary Chemistry Culinary Education Flavor science Flavour Food Food science Food Technology food writing Harold McGee Interview Molecular Gastronomy on food and cooking Podcast René Redzepi https://video.madfeed.co/s1e3-chido-govera-cultivating https://video.madfeed.co/v.ihtml/player.html?photo_id=112287443 https://video.madfeed.co/64968571/112287443/e2a45a9f82bc3366562dae6abada7eee/video_medium/s1e3-chido-govera-cultivating-video.mp4 https://video.madfeed.co/64968571/112287443/e2a45a9f82bc3366562dae6abada7eee/small/s1e3-chido-govera-cultivating-thumbnail.jpg S1E3 - Chido Govera & Cultivating Change - MAD Talks Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.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.<a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a> 2025-05-01T07:34:45+00:00 yes 2803 MADTalks African cuisine Chido Govera climate resilient farming Food food security food sustainability foraging Future of Hope Foundation indigenous food knowledge Interview mushroom farming Podcast René Redzepi restaurant Noma traditional agriculture wild vegetables women empowerment Zimbabwe Zimbabwe agriculture https://video.madfeed.co/the-perfect-omelette https://video.madfeed.co/v.ihtml/player.html?photo_id=111558630 https://video.madfeed.co/64968561/111558630/f6c1c71325baa6283dd060037fffb811/video_medium/the-perfect-omelette-video.mp4 https://video.madfeed.co/64968561/111558630/f6c1c71325baa6283dd060037fffb811/small/the-perfect-omelette-thumbnail.jpg The Perfect Omelette 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. 2025-04-01T09:20:27+00:00 yes 299 MAD4 celebrity chef Cooking (Interest) MAD noma Omelette (Dish) Pierre Koffman (Person) René Redzepi Symposium https://video.madfeed.co/resilient-restaurants https://video.madfeed.co/v.ihtml/player.html?photo_id=111558349 https://video.madfeed.co/64968576/111558349/57767fc6c34aad5843b5acfde5e7b2d2/video_medium/resilient-restaurants-video.mp4 https://video.madfeed.co/64968576/111558349/57767fc6c34aad5843b5acfde5e7b2d2/small/resilient-restaurants-thumbnail.jpg Resilient Restaurants Josh Niland, Chef and Owner of Saint Peter restaurant and Fish Butchery, shares the stories of resilience behind his restaurant’s success at Sydney MAD Monday. The philosophy behind his restaurants is the respect for the product and the fishermen that work hard to provide the most sustainable produce to work with. At Fish Butchery they have developed a recipe for nearly every part of the fish, which helps them to cut costs. With this lesson, Josh stresses the importance of educating the new wave of chefs at working without loss and food waste. Moreover, he points out that the life of a chef is filled with ups and downs and resilience is the only way to reach your goals. This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. 2025-04-01T09:16:26+00:00 yes 767 MADMonday carriageworks fish butchery fishermen fish food system fish restaurant food systems food waste josh niland kylie kwong saint peter saint peter restaurant sustainable fish sustainable fishing sustainable produce sydney sydney food sydney mad monday https://video.madfeed.co/get-out-of-your-own-way https://video.madfeed.co/v.ihtml/player.html?photo_id=111558240 https://video.madfeed.co/64968561/111558240/5296002cb07deab70558895d65189920/video_medium/get-out-of-your-own-way-video.mp4 https://video.madfeed.co/64968561/111558240/5296002cb07deab70558895d65189920/small/get-out-of-your-own-way-thumbnail.jpg Get Out of Your Own Way Propelled into her role as the first female Zen Buddhist and Insight Meditation teacher, Subhana Barzaghi didn’t have other women role models to help lead her way. She reflects on how she grew into the Zen Roshi role and her inner journey of facing her anxieties to find her authentic voice. This talk is part of the Sydney MAD Monday event on Leadership, 4 November 2019. Sydney MAD Mondays is a collaboration between Carriageworks, MAD, and Kylie Kwong that brings together voices from across the Australian food community for talks on what leadership looks like in our changing world. MAD Mondays are open to the public and held throughout the year and around the globe. To keep up to date, please sign up for our newsletter: <a href="https://www.madfeed.co/"><a href="https://www.madfeed.co/">https://www.madfeed.co/</a></a> 2025-04-01T09:14:07+00:00 yes 544 MADMonday Authenticity Buddhisim Faith Female Leaders Leadership MAD MAD Mondays Meditation Roshi Sydney Sydney MAD Mondays Zen https://video.madfeed.co/rediscovering-food-through-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=111558237 https://video.madfeed.co/64968569/111558237/b5b388fcfe578ae0f4f373dc73c9c4e9/video_medium/rediscovering-food-through-1-video.mp4 https://video.madfeed.co/64968569/111558237/b5b388fcfe578ae0f4f373dc73c9c4e9/small/rediscovering-food-through-1-thumbnail.jpg Rediscovering Food Through Resilience | Sydney MAD Mondays Indira Naidoo, journalist, broadcaster, author and food activist, tells the story of her journey from news reading to finding meaning through growing vegetables and turning her balcony into an edible pantry. This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. 2025-04-01T09:14:07+00:00 yes 587 MADMonday australia australian food carriageworks edible balcony edible city farming your own food indira naidoo kylie kwong rene redzepi resilience food resilient food sydney sydney mad monday wayside chapel https://video.madfeed.co/love-and-resilience-graham-long-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=111558236 https://video.madfeed.co/64968568/111558236/dae984f148e7f63d4b5d9493214e5fae/video_medium/love-and-resilience-graham-long-1-video.mp4 https://video.madfeed.co/64968568/111558236/dae984f148e7f63d4b5d9493214e5fae/small/love-and-resilience-graham-long-1-thumbnail.jpg Love and Resilience | Graham Long | Sydney MAD Mondays Reverend Graham Long, Pastor and CEO Emeritus of the Wayside Chapel in Sydney, is someone whose life is woven into the community fabric of Sydney. Reverend Long shares the story of his path to understanding resilience, from a personal tragedy to the enduring support he found in the vulnerable, homeless and lost people who come to the Wayside. He underlines that love is everywhere to be found and that resilience is not deposited in you but is for you if you want it. This talk is part of the Sydney MAD Monday event on Resilience, July 16, 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. 2025-04-01T09:14:07+00:00 yes 536 MADMonday food food for thought graham long resilience resilient culture resilient restaurants restaurant culture reverend graham long sydney sydney food sydney mad mondays wayside chapel https://video.madfeed.co/cultural-resilience-lydia-miller-1 https://video.madfeed.co/v.ihtml/player.html?photo_id=111558235 https://video.madfeed.co/64968570/111558235/0ac828367e3c1f75fac3f1ad84fa6fc7/video_medium/cultural-resilience-lydia-miller-1-video.mp4 https://video.madfeed.co/64968570/111558235/0ac828367e3c1f75fac3f1ad84fa6fc7/small/cultural-resilience-lydia-miller-1-thumbnail.jpg Cultural Resilience | Lydia Miller | Sydney MAD Mondays Lydia Miller is a Kuku Yalanji woman and the Executive Director of Aboriginal and Torres Strait Islander Arts at Australia’s national arts funding body, the Australia Council. In this talk, Lydia shares her thoughts on the importance of preserving the aboriginal culture and history that she belongs to. For many years she could not understand why she was part of a minority when her ancestors were the founders of the land. However, she quickly realized that she had the duty of preserving this heritage by developing the cultural resilience forged by the first nation's people in Australia. This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment. 2025-04-01T09:14:07+00:00 yes 631 MADMonday aboriginal culture australia australian culture chef life cultural resilience getting better indigenous culture resilience restaurant culture sustainable change https://video.madfeed.co/chefs-and-jedi-knights-f-henderson https://video.madfeed.co/v.ihtml/player.html?photo_id=111486428 https://video.madfeed.co/64968579/111486428/5e5bb0777e7138b8e6d2ea903d4776e3/video_medium/chefs-and-jedi-knights-f-henderson-video.mp4 https://video.madfeed.co/64968579/111486428/5e5bb0777e7138b8e6d2ea903d4776e3/small/chefs-and-jedi-knights-f-henderson-thumbnail.jpg 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. 2025-03-27T16:53:54+00:00 yes 64 MAD2 https://video.madfeed.co/soba-master-tatsuru-rai https://video.madfeed.co/v.ihtml/player.html?photo_id=111486380 https://video.madfeed.co/64968578/111486380/e9693d890d80961bab63cdfde1be4959/video_medium/soba-master-tatsuru-rai-video.mp4 https://video.madfeed.co/64968578/111486380/e9693d890d80961bab63cdfde1be4959/small/soba-master-tatsuru-rai-thumbnail.jpg Soba Master Tatsuru Rai Demonstrates His Craft 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. 2025-03-27T16:53:00+00:00 yes 53 MAD4 https://video.madfeed.co/exploring-cooking-beyond-the https://video.madfeed.co/v.ihtml/player.html?photo_id=111486383 https://video.madfeed.co/64968577/111486383/cb428fc542288af21834e9f797b9bbf8/video_medium/exploring-cooking-beyond-the-video.mp4 https://video.madfeed.co/64968577/111486383/cb428fc542288af21834e9f797b9bbf8/small/exploring-cooking-beyond-the-thumbnail.jpg 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. 2025-03-27T16:52:50+00:00 yes 176 MAD2 beyond the kitchen chef life copenhagen food du's donuts exploring cooking food food for thought noma rene redzepi wd50 Wylie Dufresne https://video.madfeed.co/mad-symposium-is-back https://video.madfeed.co/v.ihtml/player.html?photo_id=111477738 https://video.madfeed.co/64968569/111477738/5c400db9dc2655ddb12fe3a18fd52763/video_medium/mad-symposium-is-back-video.mp4 https://video.madfeed.co/64968569/111477738/5c400db9dc2655ddb12fe3a18fd52763/small/mad-symposium-is-back-thumbnail.jpg MAD Symposium is back! After a seven-year hiatus, the most exciting gathering in food returns for mind-blowing ideas, inspiring talks, and meaningful connections. Under Build to Last, we’ll explore how we can best ensure that our planet, our communities, our industry, and we ourselves continue to thrive—now, and in the future. 2025-03-27T12:22:48+00:00 yes 35 MAD7 https://video.madfeed.co/get-on-your-knees-and-bring https://video.madfeed.co/v.ihtml/player.html?photo_id=111477736 https://video.madfeed.co/64968579/111477736/53267aa90c44b125807647b293b32686/video_medium/get-on-your-knees-and-bring-video.mp4 https://video.madfeed.co/64968579/111477736/53267aa90c44b125807647b293b32686/small/get-on-your-knees-and-bring-thumbnail.jpg Get On Your Knees (and Bring Gastronomy with You) As chef Christian Puglisi’s restaurant community, Relæ, in Copenhagen expanded, he realized he should not be growing out, but growing deeper. So he started the Farm of Ideas to grow his own produce. At this MAD Monday, he recounts how his experience starting the farm led him to face the high cost of producing food and impacted how he values it.It's up to restaurants, up to chefs, he believes, to get down on their knees and understand their produce because they have a unique responsibility to help people understand the true value of food and redefine what gastronomy is in the process. This talk is part of the MAD Monday event on cities, soil, and the true value of food in Copenhagen on October 31, 2019. Typically convening on Mondays, the traditional day of rest for restaurants, MAD Monday is a conversation series that tackles the issues that matter most in food, inviting anyone interested in food and hospitality to gather, expand their thinking, and discuss issues of relevance.To keep up to date, please sign up for our newsletter: <a target="_blank" rel="noopener noreferrer nofollow" href="https://www.madfeed.co/">https://www.madfeed.co/</a> 2025-03-27T12:22:48+00:00 yes 631 MADMonday Agriculture chefs Christian Puglisi Copenhagen Farms Food Gastronomy MAD MAD Mondays Relae Seeds stone barns