A SYMPOSIUM? SOUNDS SERIOUS.
When famed Danish chef, Rene Redzepi (of Noma note), pulled the symposium together for the first time in 2011, we imagine he was hoping that everyone would take his efforts seriously. And they did: in the short time that the symposium has been running it has garnered a reputation as ‘the Food World’s G-20’.
A CHEF MASH UP?
The philosophy behind MAD is ‘to expand knowledge of food to make every meal a better meal… Good cooking and a healthy environment can and should go hand-in-hand’. So yes, there’s a healthy contingent of eager chefs, but the symposium draws in many others from the food industry, including farmers, food journalists, suppliers and food-service professionals.
The cast of guest speakers reads like a who’s who of the international restaurant world. Think David Chang, Albert Adria, Alain Ducasse, to name just a few – so you would be hard-pressed to come away from the festival without a mind packed with new culinary ideas.