Artikler i kategorien 'Mad'

torsdag, 17. marts 2016 22:00

SYDNEY – JEG ER PÅ VEJ!

JEG ER PÅ PÅSKEFERIE FRA DEN 22. MARTS TIL DEN 11.APRIL 2016.

 

Det hele startede med en SMS fra Kristine, min kære veninde bosidende i Sydney:

Skal du med til MAD i operahuset, billetsalget starter om lidt og der bliver rift om biletterne??? 

BUM – bordet fangede og beslutningen blev ligesom taget, from down under!

Jeg trækker stikket, og holder påske i Sydney.

 

Listen er lang, der er mange steder der skal checkes ud – glæder mig usigeligt meget.

TAK TIL KONSULINDEN FOR AT SÆTTE SKUB I MINE DRØMME.

 

SEE YOU SOON SYDNEY.

 

PS – jeg har sørget for lidt godter på bloggen, mens jeg er væk – så kig bare forbi.

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MAD SYD / Tomorrow’s Meal

Joan Sutherland Theatre, Sydney Opera House | Sydney, Australia

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FAQ

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.

 

Founded by noma’s René Redzepi, MAD (the Danish word for food) is a not-for-profit organisation that aims to build a community of cooks, purveyors, thinkers, and food enthusiasts with an appetite for knowledge and desire to create a better world through a better meal. The annual MAD Symposium – described by the Wall Street Journal as “the food world’s G20” and “the Davos of food” – has been held in Copenhagen since 2011, providing a global industry forum to discuss and share ideas. Now MAD finally comes to Sydney with a line-up of international innovators and local favourites.

ABOUT THE SPEAKERS:

René Redzepi is the founder of MAD and the chef-patron of noma, a restaurant in Copenhagen and multiple winner of Restaurant Magazine’s ‘Best Restaurant in the World’ award.

Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine.

Momofuku founder David Chang is the chef who brought ramen and pork buns to haute cuisine. Beginning with the Momofuku Noodle Bar in 2004, he’s built a culinary empire that includes restaurants in Toronto, Washington, Sydney and his own print quarterly, Lucky Peach , a regular collaborator with MAD.

Massimo Bottura is an effusive 53 year old Italian chef who opened his first restaurant Trattoria del Campazzo in 1986 and later went on to apprentice with Alain Ducasse (1994) and Ferran Adrià (2000). He opened the multi-award-winning restaurant Osteria Francescana in Modena in 1995, which has been the top ranking Italian restaurant on The World’s 50 Best list since 2009 and is currently ranked at no 2 globally. Chef Bottura has maintained three Michelin Stars at Osteria Francescana since 2012. He is the author of several books, his most recent book being Never Trust a Skinny Italian Chef published by Phaidon Press in 2014. Bottura is the founder of the Food for Soul project which was launched during the 2015 Expo in Milan.

Chido Govera is a 29-year-old Zimbabwean farmer and campaigner with her own foundation, The Future of Hope. After being orphaned at the age of seven and left to care for her brother and nearly blind grandmother, Govera was invited to receive training in mushroom cultivation, supported by Belgian environmental entrepreneur Gunter Pauli. Today, she teaches mushroom farming skills to women and orphans throughout the developing world.

Rebecca Huntley is one of Australia’s foremost social researchers and experts on social trends. She is the author of Does Cooking Matter? ; an examination and call to arms to bring our nation back into the kitchen, and Eating Between the Lines: Food and Equality in Australia.

Tema: Anette Eckmann, Eckmann Alive Studio, Ferie, Food, Mad, Sydney | Kommentar (0) | By: