Dave Arnold

Dave Arnold was born in 1971. He earned his B.A. in philosophy at Yale University and M.F.A. in performance sculpture from Columbia University School of the Arts.{{cite magazine |last=Katz |first=David |url=http://www.esquire.com/features/best-and-brightest-2008/dave-arnold-food-scientist-1208 |title=The Food Hacker Taking Kitchens to the Future With Science |magazine=Esquire |publisher=Hearst Digital Network |date=1 December 2008 |access-date=2020-01-15 }} He worked as a paralegal, performance artist, and pizza deliveryman before he began experimenting with restaurant equipment.{{cite magazine |last=Allen |first=Ted |url=http://www.popsci.com/scitech/article/2007-10/doctor-delicious?page=1 |title=Doctor Delicious |magazine=Popular Science |publisher=Bonnier Corporation Company |date=28 July 2008 |access-date=2020-01-15 }} Arnold wrote contributing articles on food science and machinery for Food Arts magazine and caught the eye of then-editor Michael Batterberry, who became his mentor and introduced him to the food world of New York City.{{cite magazine |last=Wells |first=Pete |url=http://www.foodandwine.com/articles/the-food-avant-gardes-enabler |title=The Food Avant-Garde's Enabler |magazine=Food & Wine |publisher=American Express Publishing |date=30 June 2006 |access-date=2020-01-15 }}

In 2004, Arnold started working on plans for MOFAD, a museum to promote learning about the culture, history, science, commerce, and production of food and drink.

In 2005, Arnold was tapped to create and head the first-of-its-kind Culinary Technology department at the French Culinary Institute, now part of the International Culinary Center, in New York City. At the FCI, Arnold taught classes on food technology to culinary students and wrote about his experiments from home-style centrifuges to futuristic cocktails on his blog. Cooking Issues grew into a radio show, where listeners ask Arnold questions about food science and technology, unusual ingredients and cooking techniques, culinary culture, and kitchen myths. The show was previously hosted by Heritage Radio Network, and broadcast from the back of Roberta's restaurant in Brooklyn, New York every Tuesday at noon. Currently the show is funded by a Patreon, and is hosted out of a studio in the center of Times Square, NYC. The show is no longer affiliated with Heritage Radio Network.

In 2011, Arnold paired with Momofuku chef David Chang to form what began as an innovative cooking equipment supplier for restaurants and home cooks and morphed into a high-tech cocktail bar.{{cite web|url=http://newyork.seriouseats.com/2012/05/we-chat-with-dave-arnold-of-booker-and-dax.html|title=We Chat With: Dave Arnold of Booker and Dax|website=Serious Eats|first=Jacqueline|last=Reposo|date=15 May 2012|access-date=2020-01-14}} Booker and Dax, named after Arnold's two sons, consists of a food innovation laboratory on the Lower East Side and a popular bar attached to the Momofuku Ssäm Bar in the East Village.

In 2013, Arnold's Museum of Food and Drink (MOFAD) made its public debut with a successful Kickstarter campaign that raised over $100,000 for MOFAD's first exhibition: BOOM! The Puffing Gun and the Rise of Breakfast Cereal. The exhibit, which features a functioning, 3,200-pound puffing gun that was once widely used to produce puffed grain breakfast cereal, debuted at New York City's Summer Streets festival on August 17, 2013. The New Yorker described MOFAD's puffing gun as "a mid-century relic that embodies, in profound ways, the industrialization and commercialization of American food."{{cite magazine|url=http://www.newyorker.com/online/blogs/elements/2013/08/puffed-the-magic-of-cereal.html|title=Puffed: The Magic of Cereal|date=13 August 2013|magazine=The New Yorker|first1=Sky|last1=Dylan-Robbins|first2=Matt|last2=Buchanon|access-date=2020-01-14}}

Arnold has been featured in The Atlantic,{{cite magazine |last=Fromson |first=Daniel |url=https://www.theatlantic.com/national/archive/2011/04/a-conversation-with-dave-arnold-fci-director-of-culinary-technology/236834/ |title=A Conversation With Dave Arnold, FCI Director of Culinary Technology |magazine=The Atlantic |publisher=Edgecast Networks |date=5 April 2011 |access-date=2020-01-14 }} Time,{{cite magazine|url=http://www.time.com/time/magazine/article/0,9171,1715277,00.html|title=Mad Scientist in the Kitchen|date=21 February 2008|magazine=Time |first=Joel|last=Stein|url-status=dead|archive-url=https://web.archive.org/web/20080302011756/http://www.time.com/time/magazine/article/0,9171,1715277,00.html|archive-date=2008-03-02}} Food & Wine, Esquire, and Popular Science. He has spoken at cocktail and culinary technology conferences around the world, teaches at Harvard's Science and Cooking Lecture Series every fall, and has appeared as a guest on Late Night With Jimmy Fallon,{{cite magazine |last=Shin |first=Caroline |url=http://www.grubstreet.com/2012/07/dave-arnold-made-a-bangkok-daiquiri-on-jimmy-fallon.html |title=Dave Arnold Made a Bangkok Daiquiri on Jimmy Fallon |magazine=New York |department=Grub Street |publisher=New York Media |date=17 July 2012 |access-date=2020-01-15 }} Martha Stewart Living,{{cite web|url=http://www.marthastewart.com/search/apachesolr_search/dave%20arnold |archive-url=https://archive.today/20131015172816/http://www.marthastewart.com/search/apachesolr_search/dave%20arnold |url-status=dead |archive-date=2013-10-15 |title=Search – Martha Stewart |work=Martha Stewart }} The Ellen DeGeneres Show,{{cite web |url=http://www.ellentv.com/2012/03/16/celebrate-st-patricks-day-with-mixed-drinks/ |title=Celebrate St. Patrick's Day with Mixed Drinks! |work=EllenTV |date=16 March 2012 |url-status=dead |archive-url=https://web.archive.org/web/20131102001730/http://www.ellentv.com/2012/03/16/celebrate-st-patricks-day-with-mixed-drinks/ |archive-date=2013-11-02 }} CNN's The Next List,{{cite news|url=http://whatsnext.blogs.cnn.com/2012/11/21/need-a-stiff-cold-drink-try-liquid-nitrogen/|title=Need a stiff, cold drink? Try liquid nitrogen|publisher=CNN|date=21 November 2012|url-status=dead|archive-url=https://web.archive.org/web/20130113150744/http://whatsnext.blogs.cnn.com/2012/11/21/need-a-stiff-cold-drink-try-liquid-nitrogen/|archive-date=2013-01-13}} and The Today Show.{{cite web|url=http://www.today.com/food/craft-these-cocktails-dont-forget-your-lab-coat-1C6832190|title=To craft these cocktails, don't forget your lab coat|first=Danika|last=Fears|work=Today |date=2 November 2012|access-date=2020-01-15}} CNN has called Arnold "one of the leaders of a 'modernist' group of cutting-edge instructors, chefs and bartenders." Pete Wells, writing for Food & Wine, calls Arnold an "ideal representative of the avant-garde in food", while Esquire labels him "a tireless innovator and experimenter."

In addition to his work at Booker and Dax and MOFAD, Arnold has a two-book publishing deal with Norton on his work with experimental mixology and related projects. The first book he wrote for Norton, Liquid Intelligence: The Art and Science of the Perfect Cocktail, was published on November 10, 2014. He lives on the Lower East Side of Manhattan with his wife and two sons.{{citation needed|date=November 2014}}

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Category:1971 births

Category:American chefs

Category:Columbia University School of the Arts alumni

Category:Living people

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Category:Writers from New York City

Category:Yale College alumni