Photos

Guests arriving at the Yale Farm.
David Rico ’16 and Anna Lipin ’18, student associates at the summit, welcome chefs Michel Troisgros, Olivier Roellinger, and Alex Atala.
Chefs René Redzepi and David Chang.
Bella Napier ’14, outgoing Lazarus Fellow in Food and Agriculture at the Yale Sustainable Food Program, chatting with chef Kylie Kwong.
Chef Michel Troisgros talks with Sofia Gulaid ’18 and Emma Poole ”17, both student associates at the summit.
Arielle Johnson (center) MAD’s head of research and the resident scientist at the restaurant Noma, with chefs Alex Atala and Rosio Sanchez.
The chefs, from left, Kylie Kwong, René Redzepi, Rosio Sanchez, David Chang, Jessica Koslow, Alex Atala, Olivier Roellinger, and Michel Troisgros.
René Redzepi, chef and co-owner of Noma in Copenhagen, who founded MAD Symposium, an annual gathering of chefs and food lovers with an appetite for knowledge, offers opening remarks.
Paul Freedman is a professor of medieval history at Yale who has written extensively about the history of food.
Mark Bomford, director of the Yale Sustainable Food Program.
Melina Shannon-DiPietro, managing director, MAD Yale Leadership Summit and of the MAD Foundation
Katharine Millonzi, managing director, MAD Yale Leadership Summit, and director of Millonzi Consulting
Angel Osorio Pizarro and David Rico presented their student research "Indigenous Foodways" as part of the summit.
Jason Sobocinski, owner of Caseus Fromagerie Bistro in New Haven was the chef for the evening.
Olivier Roellinger, Michel Troisgros, and Jessica Koslow sampling the food.
Dinner at the Yale Farm.
The assembled group at the Yale Farm.
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MAD/Yale Leadership Summit: dinner at the Yale Farm

Participants at the inaugural MAD/Yale Leadership Summit, spent their first evening enjoying dinner and conversation at the Yale Farm. They came to the summit to share experiences, ideas, and principles for creative and critical reflection and action. The MAD Symposium, founded by René Redzepi, chef and co-owner of Noma in Copenhagen, believes that chefs today experience an unprecedented global influence, which creates an opportunity to radically transform relationships with local and global ecologies, economies, and cultures.