Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.
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S1E1 - Magnus Nilsson & Moose Fondue
Magnus Nilsson is a chef and author who earned two Michelin stars and many other accolades for his ground-breaking restaurant in northern Sweden, Fäviken. After speaking at the inaugural MAD Symposium in 2011, Nilsson joins Redzepi once again to reflect on the experiences of opening and closing that restaurant, and the unexpected turns his career has taken since. And like all guests on MAD Talks, he shares what building to last—the theme of the next MAD Symposium—means to him.
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58:41
MAD Talks is coming
MAD’s founder René Redzepi—who's also the chef and owner of Restaurant noma—sits down with iconic speakers from our signature event, MAD Symposium, to talk about food, creativity, and the future we hope to build. First episode drops on April 7.
MAD’s founder René Redzepi—who's also the chef and owner of Restaurant noma—sits down with iconic speakers from our signature event, MAD Symposium, to talk about food, creativity, and the future we hope to build.
Colombia