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MAD Recommends | July '24

This month's list includes a link to our behind-the-scenes scoop on what really happened during that spicy first episode of René Redzepi's new streaming series, Omnivore
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Can a Restaurant Do Well and Do Good?
What we learned about the compatibility of making money and making change at our MAD Monday in NYC; an interview with Jon Polley, who helped fix…
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MAD Recommends | June '24
Welcome to MAD Digest Recommends, our special supplement for paid subscribers to MAD’s newsletter, designed to help you navigate the chaotic abundance…
Show Me The Money
How open book management can change a restaurant's fortunes in more ways than one. Plus alum Kirsten Kirby Shoot on indigenous food sovereignty, and…
What You're Getting Wrong About Flavor
Flavor scientist and chef-whisperer Arielle Johnson, author of Flavorama, would like to correct a few misconceptions. Plus an interview with alum Sean…
Want to Retain Staff? Try This One Weird Trick
How solving the childcare problem can solve a lot of other things too. Plus MAD Academy alum Laura Cabrera on striking out on her own
MAD Digest: The Robots Are Coming
A new machine raises a lot of questions about automation and craft. And Academy alum Jack Feeny wants you to give up your plastic cutting board.
MAD Digest: How to Be a Non-Conformist
Doug McMaster of Silo takes us inside his singular restaurant and equally singular mind; alum Garima Arora of Gaa talks stars and babies; a Coolfood…
MAD Digest: How A Mac & Cheese Restaurant Took On Sexual Harassment
Six years after a reckoning at her restaurant, Erin Wade talks about their innovative solution to harassment; Shiv Menon of BOCA explains the Dubai…
MAD Digest: How to Grow Old in this Industry
Legendary chef Guy Savoy talks career longevity; chef/rancher Sarah Knight explains how her time at Academy shaped her views on meat; and 1 baker and 2…
MAD Digest
MAD Digest
A monthly newsletter from MAD about the issues and opportunities facing the hospitality industry
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