In many ways, this is an incredible time to be a cook.
The public has taken an interest in our traditionally blue-collar trade,
opening doors previous generations could never have imagined.
But the more attention our industry receives from television, film,
newspapers, magazines and the Internet, the less clear it becomes what it
means to cook. A path to celebrity, a means of attaining fortune – the past
decade has given rise to a great many things that we know cooking is not.
Our goal for MAD4 is to remind ourselves what cooking is.
Let’s re-evaluate the fundamental techniques and responsibilities of the
profession. What are the legacies that we should uphold and what should
we strive to change? And what’s cooking in the pan, on the grill, in the
oven? Where does the food we cook come from and what’s in it? What
will it become in the next century and how do we ensure that it changes
for the better? How will cooking — and cooks — adapt and evolve?
Yes, ‘What is cooking?’ is a daunting question, but we’re curious and
excited to hear how some of our favourite chefs, thinkers, artists,
producers and scientists will answer the query. At MAD, we’re looking
forward to an informed, open and revealing conversation.
We hope you’ll join us in Copenhagen this summer.
For the latest information on attending, accreditation and speakers please
stay tuned to.
MAD is an annual gathering of chefs with the aim to recognize that the modern chef is faced with challenges and responsibilities that go far beyond supplying simple sustenance for the duration of a single meal. We want the chefs who attend the Symposium to return to their kitchens and reflect on what they have seen and heard; the new questions we now know to ask, to become more inquisitive and imaginative.
+45 32 96 32 90
Part of MAD: MAD3 Symposium 2013Submitted by: Are you the organizer?