A community of chefs, cooks and farmers with an appetite for knowledge
 
 

MAD1 / Vegetation

27 - 28 August 2011

The theme chosen for the inaugural edition of MAD was vegetation. Whilst an homage to quality, seasons, nature and knowledge, we sought, through improving literacy in ecology and studying food through an interdisciplinary approach, to increase our industry’s general awareness. Over the two days, we wanted to better understand about how the food we choose to cook can make us more mature chefs; how we could affect agriculture for the better – and which environmental concerns make it vital that we do so? We hoped to learn the implications of foraging and how we could reconnect people with the origin of ingredients.

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