The geneorus and rich food symposium MAD 3 hosted by Rene Redzepi of noma and friends now produced a recap of the last meeting at sunday-monday. It is available on madfeed.co,
MAD 3 recap
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Tickle me, chef!
Tickling was a major issue in a talk today at the MAD Food symposium i Copenhagen. The tickling experiment led to the call for kitchens to explore our senses: Tickle us, chefs.
More to follow on this talk.
The MAD Symposium runs on Refshaleøen on Monday also in a large tent.
Photo Lars Lundø.
Food revolution – to go
MAD Food symposium talks available as audio files at renewed website.
The spectacular lineup of talks from the two MAD Food Symposiums held in Copenhagen during the summer of 2011 and 2012 are now also available as audio files at the renewed MAD website. Videos have been up for a while, but now you can now get the global food revolution to go in your earphones. Quite a buffet!
Participatory enthusiasm at MAD Symposium 2012
MAD now has a newsletter, a blog, a feed and much else that makes it look a little less enthusiastic and a little more pro than the charming old clumsy MAD site. But don’t get it wrong: It is a sign of the event growing up and therefore saying: Donations are welcome … and necessary.
My talks at the MAD Symposiums as audio files:
2011
2012
My presentations are still also available as videos and slides from 2011 and 2012.
Fine dining is dying
What a relief: “Fine dining is dying,” says Christian Puglisi, head chef at Copenhagen Restaurant Relæ and the the wine bar Manfreds. It is soon over with reserving the best stuff for the snobs at the overly pretentious fine ding restaurants where you have to dress and behave properly. “Good food of high quality is going to become more accessible,” Puglisi predicts.
Puglisi is no average chef. After a job as deputy top chef at restaurant noma he now runs one-Michelin star Relæ which is a true innovation in restaurants, with lots of atmosphere and very good food. But his Manfreds og Vin, at the other side of the not so posh Jægersborggade in the not so posh Nørrebro neighbourhood in Copenhagen, is even more of a sensation: A small, unassuming wine bar packed with people and extraordinarily good food that you consume in a simple and homely setting. It is everything you want when you need food before going out in the city. The quality is gourmet but the style is friendly and the place human sized.
Puglisi has shown the way for good dining that is not fine. He made his prediction about fine dining dying in a round table discussion hosted by the global lifestyle magazine Monocle. The first result from the round table is an article in the print magazine Monocle 59, 239-24, and will soon also appear on the radio version of Monocle’s content, monocle.com/24.
Monocle round table group: Christian Puglisi, Søren Ejlersen, me, Rosio Sanchez. (Photo: Jan Søndergaard)
I was fortunate enough to be part of the round table event conducted by Michael Booth for Monocle. Søren Ejlersen from organic food retailer Aarstiderne was there also, as well as Rosio Sanchez, dessert chef at noma. Her prediction for the future is anywhere as mind-blowing as Puglisis: “What would be great would be if farmers moved into being chefs more.”
So there you are with the future of good meals: Gifted chefs offering their gifts in livable places — true restaurants that will restore your mind and body. And gifted farmers cooking for us all, teaching the chefs how to deal with their produce. And chefs becoming farmers, as many leading restaurants already have shown the way to.
Dining is about to become fun. At the moment for the few, in the future for the many.
PS: My own prediction? Wild food will be the coming mega trend.
From Monocle
It’s a kind kind of world
Video of a talk on how we see the world: Today – as an enemy to be controlled by our technology. Tomorrow – as a friend to be explored by our appetite. From a symposium for chefs, here is a story about a forager in a kindergarden.
The world is not a desert, devoid of edible stuff. It is a welcoming, blossoming and rich world full of plants, animals and insects that we can eat as food. But we seem to have forgotten what is there. We have forgotten that we are natives belonging to this world.
We treat the world as if it was hostile and unfriendly. Our technology reflects that attitude. We try to control the world because we are afraid of it. That is a major mistake. We have to learn that it is a kind kind of world.
A kind kind of world was my punchline in my opening talk at this summers’ MAD Food Symposium on Refshaleøen in Copenhagen, July 1-2 2012. Some 500 chefs and food people from all over the world gathered to discuss the future of food under the theme of appetite. Rene Redzepi from restaurant noma is the convener of this spectacular annual event.
Audience going MAD
My talk this year exemplified the kindness of the world by the story of a foraging tour with the kindergarten Skovbo from Taarbæk, north of Copenhagen and British forager Miles Irving. The extraordinary experience of seeing the edibility of the wild plants of the world through the eyes of kids developed my thinking into three basic “kindergarden rules” for how to go about the world:
• Everything is everywhere (the world is rich)
• Go look (we are blind)
• Eat together (we need to share)
British forager Miles Irving speaking at Mad 1
The videos of this summers’ talks from chefs and other explorers of the dealing food of the planet are now up at the website Madfood.co. The site is rich in great talks also from last year. New videos from this years’ talks are added on a daily basis with half the talks up by now – with my kindergarden stories here:
The video pretty much shows the slides of the talks, but in case you would like to see them, they are here: Talk at MAD 2 010712 q
BTW, the theme of kindness of the world is also dominant in my talk on “verdens venlighed” (the kindness of the world) from this spring – availlable in Danish only.
PS: So you say that it is spelled “kindergarten”? The English word kindergarten comes from German, meaning children’s garden. So I spell it in English, even if the English do not.
MAD Symposium slides
The wonderful MAD Symposium on the forefront of the exploration of the edibility of Planet Earth – led by leading gourmet chefs like restaurant Nomas propdigy chef Rene Redzepi has been a treasure of insights.
Last year, the first MAD Symposium launched by discussing vegetation as a source of food. I had the honour of delivering the opening talk:
However, the slides from the presentation were not really displayed well, so it is difficult to follow the talk. But here they are: From Wild to Tame MAD Symposium 2011 Try looking at the slides as you listen to the video.
Speakers at Mad 1
The MAD Sympoisum this year was also a huge succes (and I was even more honorured to be opening speaker again). The video and slides are here.
