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Nope, Not Done Yet

A group of British women chefs reminds the world that sexism in the industry is still a thing. And MAD has a podcast!
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MAD Recommends | March '25
The sun is out in Copenhagen, clocks are changing in the US, and spring feels almost definitely on the way. A perfect time for some readings about…
The AI Kitchen
What might artificial intelligence bring to independent, creative restaurants? And an interview with an Academy alum doing the hard work of bringing…
2
MAD Recommends | February '25
It's February, and it's cold outside. Good time to think about caviar, drinks, and other forms of sustenance. Plus more info on MAD7 scholarships.
Raymond Blanc, Agent of Change
Late in a starry career, a chef re-invents the way his restaurant works--and asks the industry to do the same. MAD alum Rose Wilde brings joy to…
2
MAD Recommends | January '25
Sure, we're got your New Year's list of food predictions for 2025. But we've also got a couple of reminders, from the fires in LA to the war in Ukraine…
MAD Recommends | December '24
Some new ideas on why processed food is so hard to quit, even when you don't want to eat it anymore, and a chance to show a farmer you admire some love…
When It Happens To You
Two chefs, two continents, one climate emergency. Plus MAD alum Harriet Tomlinson on fixing her inner compass, and more MAD7 Symposium news
See you at MAD7? 🎪
Applications for MAD Symposium are now open
MAD Recommends | November '24
Some big Symposium news, followed by post-election musings and other forms of contentiousness. And one piece of consolation from a favorite author
MAD Digest
MAD Digest
A monthly newsletter from MAD about the issues and opportunities facing the hospitality industry
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