• Jack Stein on the MAD Symposium 2012

    by  • 13/07/2012 • Chefs, Industry notes • 0 Comments

    Jack Stein is the Head of Development at Rick Stein Restaurants. He recently went to René Redzepi‘s second MAD Symposium. Here are the proceedings in his own words.

    Noma chefs, MAD Symposium by Jack Stein

    The second incarnation of René Redzepi’s (Noma) MAD food camp came without the bells as whistles of the first edition. Gone were the food producers markets and stalls – instead, only the symposium with its circus tent remained. This seemed to focus a dedicated group of organizers and speakers, in turn, producing a much more rounded and balanced symposium.

    David Chang talked about MSG, while Ferran Adria discussed the almost insignificant part that modernist cuisine plays in the global picture of food.

    Massimo Montanari on appetite, MAD Symposium by Jack Stein

    Culinary heavyweights Wylie Dufresne (WD-50), Massimo Bottura (Osteria Francescana) and Fergus Henderson (St. John) were mixed within a programme that included philosophers, psychologists, activists and farmers.

    What you have to admire about René is his energy and enthusiasm for breaking down old values of secrecy and jealousy amongst chefs.

    He embraces a Scandinavian impress of free exchange and dialogue that runs from Fjord and field, to laboratory and table. This is something I have admired about Noma and its founders since first meeting René in 2008. He impressed on me then with his intention to use his status as a great chef to help educate and further the culinary appetite of people globally. With MAD, he has achieved this and much more.

    And long may it continue.

    All videos of the MAD2 will be available on madfood.co/Mad-2012.html. Photographs supplied by Jack Stein.

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    About

    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

    http://qinxie.co.uk

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