Dave Arnold
Encyclopedia
Dave Arnold is an American
chef
from New York City
. He is a leader in molecular gastronomy
.
from Columbia University School of the Arts
. For an art project that required a 360-degree view of the inside of an oven he re-fabricated a traditional range with glass walls. After meeting Chef Wylie Dufresne
, Arnold became even more passionate about all things culinary - the high-tech cooking movement in particular - and focused his engineering and inventing skills on professional and home cooking.
tapped him to head its new Culinary Technology department. As director, Arnold is dedicated to helping chefs achieve their goals using new technologies, techniques, and ingredients. With The FCI's VP of Culinary Arts, Nils Norén
, and Harold McGee
, he also teaches tech classes, including those that cover sous vide
, low-temperature cooking and hydrocolloids. Together with Nils Norén, Arnold also writes a blog on new Culinary Technology developments at The FCI, Cooking Issues.
Arnold is Food Arts magazine's Contributing Editor
for Equipment & Food Science
. He writes equipment and book reviews as well as longer articles, including one on molecular gastronomy
which had been submitted by Food Arts for a 2007 James Beard Foundation
Award. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, and has been a featured speaker at the 2006 and 2007 Modavi "Taste 3" conferences, where he spoke on high-tech cocktails. Arnold and his work at The FCI have been covered in several publications, including Food & Wine, Time, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. He is frequently quoted in Jeffrey Steingarten's columns for Vogue. Arnold has served on think-tanks for companies such as Unilever
, offering his insights on the future of cooking.
American cuisine
American cuisine is a style of food preparation originating in the United States of America.American cuisine may also refer to:* American Cuisine , a 1998 French film...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
from New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
. He is a leader in molecular gastronomy
Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in...
.
Personal history
Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his MFAMFA
MFA may refer to:An academic degree or professional field:* Masters of Finance and Accounting* Master of Financial Analysis* Master of Fine Arts* Material Flow Accounting* Material Flow AnalysisA concept or phrase:* Made For Ads...
from Columbia University School of the Arts
Columbia University School of the Arts
The Columbia University School of the Arts , also known simply as the School of the Arts or as SoA, is the division of the university that offers Master of Fine Arts degrees in Film, Visual Arts, Theatre Arts, and Writing, as well as a Master of Arts degree in Film Studies...
. For an art project that required a 360-degree view of the inside of an oven he re-fabricated a traditional range with glass walls. After meeting Chef Wylie Dufresne
Wylie Dufresne
Wylie Dufresne is the chef and owner of wd~50 restaurant in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.-Early life:...
, Arnold became even more passionate about all things culinary - the high-tech cooking movement in particular - and focused his engineering and inventing skills on professional and home cooking.
Work
In 2004, Arnold founded the Museum of Food and Drink to promote learning about the history and culture of food. In 2005 The French Culinary InstituteFrench Culinary Institute
The French Culinary Institute , also known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California....
tapped him to head its new Culinary Technology department. As director, Arnold is dedicated to helping chefs achieve their goals using new technologies, techniques, and ingredients. With The FCI's VP of Culinary Arts, Nils Norén
Nils Norén
Nils Norén, born circa 1967, is a chef and culinary educator based out of New York City where he holds the position of Vice President of Culinary and Pastry Arts at The French Culinary Institute. He also writes for the blog Cooking Issues, and he is a Contributing Authority for Food Arts magazine...
, and Harold McGee
Harold McGee
Harold McGee is an American author who writes about the chemistry, technique and history of food and cooking and has written two seminal books on kitchen science. His first book, On Food and Cooking: The Science and Lore of the Kitchen was initially published in 1984. A greatly revised second...
, he also teaches tech classes, including those that cover sous vide
Sous-vide
Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around...
, low-temperature cooking and hydrocolloids. Together with Nils Norén, Arnold also writes a blog on new Culinary Technology developments at The FCI, Cooking Issues.
Arnold is Food Arts magazine's Contributing Editor
Contributing editor
A contributing editor is a magazine job title that varies in responsibilities. Most often, a contributing editor is a freelancer who has proven ability and readership draw. The contributing editor regularly contributes articles to the publication but does not actually edit articles, and the title...
for Equipment & Food Science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
. He writes equipment and book reviews as well as longer articles, including one on molecular gastronomy
Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in...
which had been submitted by Food Arts for a 2007 James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
Award. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, and has been a featured speaker at the 2006 and 2007 Modavi "Taste 3" conferences, where he spoke on high-tech cocktails. Arnold and his work at The FCI have been covered in several publications, including Food & Wine, Time, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. He is frequently quoted in Jeffrey Steingarten's columns for Vogue. Arnold has served on think-tanks for companies such as Unilever
Unilever
Unilever is a British-Dutch multinational corporation that owns many of the world's consumer product brands in foods, beverages, cleaning agents and personal care products....
, offering his insights on the future of cooking.