Appetite connects the outer world with our inner needs. Appetite keeps us curious, it compels us to explore the world. We do this with our senses: our ability to taste, touch, smell, see and to think.
During the inaugural MAD Symposium, we delved into the theme of vegetation. For the second, we turn our attention from the natural world onto the internal one – from the world of plants onto the person.
As chefs, we work and live through appetite – it is our natural habitat. Knowing the techniques of our craft, the science of cooking or the seasons of produce is of course valuable, but we can deepen our understanding even further. We can investigate the intuition that drives our everyday routine and inspires creativity – that is essential to producing a fundamentally good meal.
We want to recognise the many tacit decisions that determine how we think of food, flavour and deliciousness. To actively acknowledge what our hands and fingers appreciate instinctively after years of labour. To explore the hunger that is the source of our inspiration.
We need appetite to dare for better, to think bigger.