Dave Arnold facts for kids
Quick facts for kids
Dave Arnold
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Arnold in 2013
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| Born | 1971 (age 53–54) |
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| Known for | Founding the Museum of Food and Drink (MOFAD) |
| Children | 2 |
Dave Arnold, born in 1971, is a super creative chef and inventor. He loves to explore the science behind food and drinks. He started the Museum of Food and Drink (MOFAD) to teach people about food. Dave also hosts a radio show called Cooking Issues. He even wrote a book about making amazing cocktails!
Contents
Early Life and Big Ideas
Dave Arnold was born in 1971. He studied philosophy at Yale University. Later, he earned a degree in performance sculpture from Columbia University School of the Arts. Before becoming a food expert, he had many different jobs. He was a paralegal, an artist, and even a pizza delivery person!
Dave soon started playing with restaurant tools and equipment. He wrote articles about food science for Food Arts magazine. The editor, Michael Batterberry, noticed his talent. Michael became Dave's mentor and showed him the exciting food scene in New York City.
Dave Arnold's Amazing Career
Dave Arnold has done many cool things in his career. He combines his love for food with science and technology.
Starting the Museum of Food and Drink (MOFAD)
In 2004, Dave began planning a special museum. This museum would be called the Museum of Food and Drink, or MOFAD. Its goal is to help people learn about food and drink. It covers their history, science, and how they are made.
In 2013, MOFAD had its first big public event. They raised over $100,000 through a Kickstarter campaign. This money helped create MOFAD's first exhibition. It was called BOOM! The Puffing Gun and the Rise of Breakfast Cereal.
The Giant Puffing Gun
The BOOM! exhibit showed a huge puffing gun. This machine weighs 3,200 pounds! It was once used to make puffed grain cereals. The exhibit first appeared at New York City's Summer Streets festival. The New Yorker magazine said the puffing gun showed how American food became industrial.
Teaching Culinary Technology
In 2005, Dave was asked to create a new department. It was the first Culinary Technology department at the French Culinary Institute. This school is now part of the International Culinary Center. At the FCI, Dave taught students about food technology. He shared his experiments, from simple centrifuges to futuristic cocktails.
The Cooking Issues Radio Show
Dave started writing about his food experiments on his blog. This blog, called Cooking Issues, became very popular. It soon turned into a radio show! On the show, listeners ask Dave questions. They ask about food science, cooking techniques, and kitchen myths.
The show used to be on the Heritage Radio Network. It was broadcast from the back of Roberta's restaurant in Brooklyn. Now, the show is supported by fans on Patreon. It is broadcast from a studio in Times Square, New York City.
Booker and Dax: A Food Lab and Bar
In 2011, Dave Arnold teamed up with chef David Chang from Momofuku. They started a company that supplied cooking equipment. It later became a high-tech cocktail bar. This bar is called Booker and Dax. It's named after Dave's two sons.
Booker and Dax has a food innovation lab in the Lower East Side. It also has a popular bar connected to the Momofuku Ssäm Bar.
Dave Arnold in the Media
Dave Arnold has been featured in many famous magazines. These include The Atlantic, Time, Food & Wine, Esquire, and Popular Science. He often speaks at conferences about cocktails and food technology. He also teaches at Harvard's Science and Cooking Lecture Series.
You might have seen him on TV shows too! He has appeared on Late Night With Jimmy Fallon, Martha Stewart Living, and The Ellen DeGeneres Show. CNN called him a leader in "modernist" cooking. Food & Wine said he represents the "avant-garde" in food. Esquire called him a "tireless innovator."
Author of Liquid Intelligence
Dave Arnold also has a book deal with Norton. His first book for them is called Liquid Intelligence: The Art and Science of the Perfect Cocktail. It was published in 2014. This book shares his work with experimental mixology. Dave lives in Manhattan with his wife and two sons.
