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.
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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.
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.
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Hand-Pulled Cotton Candy: How to Make a Global Sweet
Learn geography and math with this candy, which is found from Turkey to China. Who knew powers of two could be so tasty?
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The Fresh-Squeezed Juice Myth
Fresh-squeezed citrus juice is always best, right? Wrong. A chef learns that aged lime juice is sometimes better, and tests machine-made versus hand-pressed.
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High-Tech Drinks for Amateurs and Pros: 3 Techniques, 7 Recipes
The French Culinary Institute explains cutting-edge culinary technology to home enthusiasts and chefs alike
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Water Into Wine: A High-Tech Path to Legal Distillation
The French Culinary Institute's Director of Culinary Technology uses gadgets to make flavorful infusions without breaking the law