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?
To see and hear how this question was dealt with this summer, please tune into our site:www.madfeed.co
We would like to extend our sincere thanks to our supporters: I.C. Jacobsens Mindelegat, Food Organisation of Denmark, Københavns Kommune, Sustainable Food Alliance, Cindy and Howard Rachowsky, and the countless private donors who have helped the cause throughout the years.
Soba Master, JPN
Anya Von Bremzen
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