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Denmark Will Teach Chefs to Save Global Food
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Denmark Will Teach Chefs to Save Global Food
MAD Symposium has announced it will open a permanent education centre in Copenhagen to teach chefs how to be more humane, responsible and sustainable.
Fish
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How Resilience Breeds Success in The Restaurant Industry
Chef Josh Niland's battle with cancer in childhood taught him resilience. A skill which bred success for his restaurant Saint Peter ad Fish Butchery.
Broken Plate
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Food is Broken but Chefs are Serving Solutions
A report by leading academics claims that global food systems are broken. Chefs are the key players who will help us rethink food.
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Why Kitchen Culture Needs to Change
Trish Nelson thinks the chaos of kitchen needs to change. Watch this poignant video from the MAD Symposium.
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How to Find Peace in the Kitchen
Michael Miller is a meditation expert who believes we can create a better kitchen work environment with some very basic techniques.
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The Ex-Noma Chef Who Wants to Feed a Million Schoolchildren
Watch a fascinating discussion with ex-Noma head chef Dan Giusti at MAD 6 about the challenges of feeding America's schoolchildren.
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Ferran Adrià Explains Avant-Garde Cuisine with a Bunch of Grapes
Watch Ferran Adrià perfectly explain avant-garde cuisine using a bunch of grapes.
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René Redzepi Launches Foraging App
René Redzepi and the MAD team have launched a foraging app as part of a wider initiative to get more people foraging for food.
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José Andrés on Making Kitchen Structures More Equal
José Andrés talks about tomorrow's kitchen and how he believes that a flatter structure is needed in restaurant industry.
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Kat Kinsman: If the Kitchen Profession Doesn't Change Chefs Will Continue to Die
Kat Kinsman says that if there isn't some dramatic changes in the kitchen profession, chefs will continue to die.
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How to Manage Talent
Sydney Finkelstein has an interesting way of looking at the restaurant industry and how to discover and develop talent.
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Watch Rene Redzepi and Jacques Pépin at MAD 5
Rene Redzepi on the future of the kitchen and Jacques Pépin discussing the kitchens of the '50s.