Dave Arnold

As Director of Culinary Technology of The French Culinary Institute at The International Culinary Center, Dave Arnold helps chefs achieve their most ambitious goals using new technologies, techniques, and ingredients. He also writes for the FCI's Cooking Issues blog. More

Dave Arnold began tinkering with restaurant equipment after earning his MFA from Columbia University's School of the Arts. 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.

Arnold is an award-winning food writer and contributing editor for equipment and food science at Food Arts, and he lectures around the country at universities and industry conferences. He has been featured in Food & Wine, TIME, The New York Times, The New York Times Magazine, Esquire, The Economist, and Popular Science, among other publications. He lives in New York City with his wife and two sons, and he received a bachelor's degree in philosophy from Yale University.

Dave Arnold: Magazine articles

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What Happened to the Milky Way?

Light pollution has taken away our ability to see the stars. Can we still save the night sky?

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The Faces of #BlackLivesMatter

Scenes from a recent protest in New York City

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Desegregated, Yet Unequal

A short documentary about the legacy of Boston busing

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Ruth Bader Ginsburg on Life

The Supreme Court justice talks gender equality and marriage.

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Social Media: The Video Game

What if the validation of your peers could "level up" your life?

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The Pentagon's $1.5 Trillion Mistake

The F-35 fighter jet was supposed to do everything. Instead, it can barely do anything.

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