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MAD
Denmark
Registrace 6. 11. 2012
MAD is transforming our food system by giving cooks, servers, bartenders, and restaurant operators the skills, community, time, and space to create real and sustainable change in their workplaces, communities, and the world. Recognizing that food is inseparable from some of our most pressing global challenges, MAD unites a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Together, we envision a better, healthier, more sustainable, more delicious world for cooks and eaters alike.
René Redzepi, chef and co-owner of restaurant noma, launched MAD as a two-day symposium in 2011, when 300 chefs, restaurateurs, servers, and writers gathered in Copenhagen to discuss the future of food. Today, under the leadership of Executive Director Melina Shannon-DiPietro, a 10-member Board of Directors, as well as leading donors, MAD is a 501(c)(3) nonprofit organization that boasts a global network of individuals working to make food better.
René Redzepi, chef and co-owner of restaurant noma, launched MAD as a two-day symposium in 2011, when 300 chefs, restaurateurs, servers, and writers gathered in Copenhagen to discuss the future of food. Today, under the leadership of Executive Director Melina Shannon-DiPietro, a 10-member Board of Directors, as well as leading donors, MAD is a 501(c)(3) nonprofit organization that boasts a global network of individuals working to make food better.
MAD Monday @Home: Will Guidara on Feedback
As part of our MAD Monday @Home digital conversation on 12 December 2022, noted restaurateur and author Will Guidara shares his thoughts on giving (and receiving) feedback.
zhlédnutí: 857
Video
Restore the Soil and Feed Tomorrow | David Montgomery | MAD Monday
zhlédnutí 4,4KPřed 4 lety
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...
What is a Good Life? | Carolyn Steel | MAD Monday
zhlédnutí 4,3KPřed 4 lety
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...
Get On Your Knees (and Bring Gastronomy with You) | Christian Puglisi | MAD Monday
zhlédnutí 2KPřed 4 lety
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, ...
Leaders are the Glue, Not the Light | Clarence Slockee & Christian Hampson | Sydney MAD Monday
zhlédnutí 988Před 4 lety
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 th...
Get Out of Your Own Way | Subhana Barzaghi | Sydney MAD Monday
zhlédnutí 1KPřed 4 lety
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 ...
How to Lead in a No-Ego Kitchen | Alanna Sapwell | Sydney MAD Monday
zhlédnutí 3,3KPřed 4 lety
Chef Alanna Sapwell has journeyed through kitchens around the world, experiencing different leadership styles in each. Now as head chef, it’s her turn to set a new standard. At ARC Dining, she and her team have established a series of tenets for running their restaurant that include: make thoughtful, delicious and confident food; provide an environment that creates a better-rounded chef; foster...
Love and Resilience | Graham Long | Sydney MAD Mondays
zhlédnutí 4,6KPřed 5 lety
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 an...
Rediscovering Food Through Resilience | Indira Naidoo | Sydney MAD Mondays
zhlédnutí 1,1KPřed 5 lety
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 f...
Cultural Resilience | Lydia Miller | Sydney MAD Mondays
zhlédnutí 3,2KPřed 5 lety
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 wer...
Resilient Restaurants | Josh Niland, Fish Butchery | Sydney MAD Mondays
zhlédnutí 15KPřed 5 lety
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, ...
Preserving Identity Through Coffee Traceability | Arthur Karuletwa
zhlédnutí 4,8KPřed 5 lety
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 Ame...
MAD: A Global Cooking Community with an Appetite for Change
zhlédnutí 12KPřed 5 lety
Recognizing that food is inseparable from some of our most pressing global challenges, MAD unites a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Together, we envision a better, healthier, more sustainable, more delicious world for cooks and eaters alike. Chef and co-owner of restaurant noma René Redzepi launched MAD as a two-day symposium ...
Conducting the Kitchen | Ture Larsen & Randi Beier-Holgersen
zhlédnutí 1,6KPřed 5 lety
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 M...
Bridging The Gap Between Men and Women | Jytte Vikkelsøe
zhlédnutí 3,7KPřed 5 lety
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 p...
Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha
zhlédnutí 1,4KPřed 5 lety
Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha
What Does Courage Look Like | Trish Nelson
zhlédnutí 2KPřed 5 lety
What Does Courage Look Like | Trish Nelson
Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T. Lehva & L. Hinnerskov
zhlédnutí 1,5KPřed 5 lety
Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T. Lehva & L. Hinnerskov
How To Reverse Climate Change | Chad Frischmann
zhlédnutí 3,8KPřed 5 lety
How To Reverse Climate Change | Chad Frischmann
On Food, Authenticity, and Culture | Romy Gill
zhlédnutí 2,3KPřed 5 lety
On Food, Authenticity, and Culture | Romy Gill
What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core
zhlédnutí 29KPřed 5 lety
What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core
Finding Peace in the Kitchen and the Mind | Michael Miller
zhlédnutí 4,8KPřed 5 lety
Finding Peace in the Kitchen and the Mind | Michael Miller
#MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan
zhlédnutí 744Před 5 lety
#MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan
Why Is What You Do Important? | Vincent Hendricks
zhlédnutí 4,2KPřed 5 lety
Why Is What You Do Important? | Vincent Hendricks
What On Earth Just Happened | Lynda Obst
zhlédnutí 2,3KPřed 5 lety
What On Earth Just Happened | Lynda Obst
Feeding A Million | Dan Giusti, Founder of Brigaid
zhlédnutí 13KPřed 5 lety
Feeding A Million | Dan Giusti, Founder of Brigaid
Great talk until you lost me at the end recommending live grass hoppers.
bravo
Adorable 🥰
Is a joke?
What a master! I can taste is passion and love that he puts into his craft of soba making! Mahalo!
Perfect omelette: 1 full stick of butter
A Glove 😂❤
She talks too much. Like a tireless self-promoter.
Oui Oui Jack!!❤
Amazing skill😊❤
Excellent technique from the master chef Pepin...
iHola! Duane from the Philippines, yes now a days we need sustainable people who practices vegetarian...
Muchas gracias chef Gaston por compartir. Your ideas and advocacies are excellent, Godbless...
I like about Peru is the biodiversity of exotic fruits I hope that chef Gaston can innovate exotic fruits into a palatable meal so That the people of Peru and the rest of the world eat and consume more fruits than meat.. .
Feito assim artesalmente deve custar U$ 100 dólares cada soba...😅😅😅😅😅😅😅
Why late you
He also meant, alot of us are young, finding our way into bullying, verbal abuse, and creating an all around rotten work environment. Is that creation. No, its a definite shut down, with bad excuses.
He meant, alot of us are young, finding our way into copying.
This guy love butter lol
I don't know if this is a joke or him really making an omelet, but that's not how I would do it.
She left no room for the interpretor to translate for her this really needed subtitles 😂 almost a disaster you can see the Floor director freaking out towards the end. What an amazing woman
What more can I say then Just amazing watching a master at his craft
That cuttingboard though, love it. His food critic comment is quite something, most chefs will not agree.
Gracias Dios por habernos dado un ser tan valioso como Gastón Acurio… que logra tener la visión de ver en la gastronomía del Peru .. una gran riqueza que era variada … que fue reuniendo todo el personal humano.. es decir cocineros y cocineras de todo el país dando a conocer los platos del país entero… insumos diversos de los distintos lugares del país etc..gracias Señor Gastón Acurio por enseñarnos a descubrir tanto potencial de nuestra querida Patria.
is she using canned crab?
Yassss👏🏾👏🏾👏🏾YOU GOT LAND USE LAWS CHANGED!!✊🏽
He's a master. But with that being said, that is not a good-looking omelette.
I wonder what he think of all of the Jewish ships
6:30 In all honesty, part of the reason this impact was so great was because of the leangth of time the enslavement took place, and the scope. Any time you place one ethnic group in with another, BOTH will dramatically change. In the same way our culture will never be the same as it was before, neither will theirs. Neither culture is greater or more significant than the other.
And we reached this point that it is so obvious what that man is saying...and maybe a bit late.
Qual farinha ela usou??
Less than 1 minute in and I'm already emotional. Ron Finley was my inspiration to start my home garden.
This is a truly astounding talk. Surprised not more comments. Reality tv definitely isnt "real".
this is not it
I can feel and hear part of the message of James Baldwin in a culinary context from Michael Twitty.
Cuando todavía habian franceses netos.
Thanks to you both. Best relationship in the culinary world ✌️❤️
Now, I can finally eat pork rinds. Thanks for the video!
You are a treasure, Jacque. Thank you always!!!
Still with the metal utencils in nonstick pans, hilarious.
Congratulations my hero ❤forever...good luck my hero ❤❤❤
man you can be a master of just about anything in Japan. I mean imagine if there was a guy who just cooked steaks, and he was a master at making steaks. Its pretty remarkable how they pursue a single thing with so much effort.
This would have been a big deal before automation
Wow I didn’t realize black people were still mad about slavery
Is he a black Israelite probably a fucking loon wrote a book called cooking gene
Great content at first I was like I know him from somewhere. It's true we all tour the same videos. Great presentation
We need a Michael Twitty in every school in America!!
Great books! David is a legend!
I’ve never met a French who meant to speak English without French accent. The two nations rivalry and the French pride are too great to allow it, I guess. *ps: Pierre Koffmann has been living in England for more than 30 years and still speaks like that 😂
This is the same respect I get when boiling water!
I'm a huge fan of her food, hope to one day eat at one of her restaurants