MAD

MAD 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.
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MAD (Danish for food) empowers the hospitality community with the tools, inspiration, and knowledge to make a difference in their restaurants and the world. MAD was founded in 2011 by René Redzepi, chef and owner of restaurant noma with the ambition of transforming hospitality and driving change in food systems.

Since the very beginning, MAD has led important conversations about how the restaurant community can contribute to the health of the planet and positively contribute to the lives of those working in food. MAD’s programs include a biennial Symposium; a series of public talks in major cities around the globe; media shared through books, publications, and online videos; and free resources to explore nature through foraging: VILD MAD. Now, MAD is embarking on its most ambitious project yet, creating an Academy supporting the food and hospitality industry with tools and knowledge for changemakers.

Upcoming Pop-Ups

NO UPCOMING POP-UPS

Past Pop-Ups

MAD Monday - Connie Hedegaard

MAD Monday - Brian McClintic

MAD Monday - Eating to Extinction with Dan Saladino

MAD Monday: Service

MAD Monday: Service (Student)

MAD ACADEMY | THREE TALKS ON CITIES, SOIL, AND THE TRUE VALUE OF FOOD

Health and Equity in the Workplace, Daniel Patterson

Physical aspects of power, Aninia Schwanhäusser

Lessons from Feeding an Island, Nate Mook

Gender troubled, Nancy Lee, Jonatan Leer, and Caroline Nyvang

Creating a Nonlinear History of Cuisine with MAD Dispatches, Chris Ying

Stress and the Senses, Michael Miller

CONDUCTING THE CUISINE, Ture Larsen

Can you eat an algorithm?, Mads Holme

Defining “Good Food", Dan Giusti

Achieving drawdown in your kitchen, Chad Frischmann

Amass Excursion, Matt Orlando

Ideas of transformation, Cristina Reni

Restaurants, Technology and how to beat the robots, Philipp Inreiter, Simon Hamacher, Mathias Holzmann

I thought the future of food would be cooler (but it still can be), Arielle Johnson & Angela Dimayuga

Principles of Fermentation used at Noma, David Zilber

Leadership Styles, Michael Pedersen and Christian Garmann Johnsen

An Awkward Conversation Will Not Kill You, Kat Kinsman

Notes from a Tough Year: What Food Media Can Learn from Bordain and JGold