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Dave Arnold

New York, New York
Dave Arnold grew up in the New York area and graduated from Yale University with a degree in philosophy. He began tinkering with restaurant equipment after earning his MFA from Columbia University’s art school. Initially he customized equipment for use in his art projects, but after meeting Chef Wylie Dufresne in 2004 Arnold became passionate about the high-tech cooking movement and focused his engineering and inventing skills on professional and home cooking. In 2004, Arnold founded the Museum of Food and Drink to promote learning about the history and culture of food through eating. In 2005 the French Culinary Institute tapped him to head its new Culinary Technology department. As director, Arnold is dedicated to helping chefs achieve their most ambitious goals using new technologies, techniques and ingredients; he also teaches tech classes, including Sous-vide cooking and Hydrocolloids, to FCI students.
Arnold is Food Arts Magazine’s Contributing Editor for Equipment & Food Technology; he writes equipment and book reviews as well as longer articles. He has lectured at the International Hotel, Motel and Restaurant show technology and food history. He was a featured speaker at the 2006 Mondavi Taste 3 conference, where he spoke on high-tech cocktails. Arnold and his work at the FCI were the subject of a recent Food & Wine article by Pete Wells and his own kitchen was featured in New York Magazine, Better Homes and Gardens, and Food and Wine. He is frequently quoted in contemporary food journalism, including numerous Jeffrey Steingarten Vogue columns and the New York Times. He has served on think tanks for companies like Unilever, providing his insights into the future of cooking. He lives in Manhattan with his wife and two boys.


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