An announcement on the MAD website reads: "In many ways, this is an incredible time to be a cook. The public has taken an interest in our traditionally blue-collar trade, opening doors previous generations could never have imagined.
"But the more attention our industry receives from television, film, newspapers, magazines, and the Internet, the less clear it becomes what it means to cook. A path to celebrity, a means of attaining fortune – the past decade has given rise to a great many things that we know cooking is not. Our goal for MAD4 is to remind ourselves what cooking is."
A date for ticket sales or line up for the event have not yet been announced.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.