“My job is to think of new ingredients, equipment, and techniques for chefs. There are not many people with my job description in the world.” – Dave Arnold

Before becoming a culinary technology innovator, Dave Arnold attended Yale University, where he earned his B.A. in Philosophy as well as Columbia University’s School of the Arts, where he earned his M.F.A. in Performance Sculpture. Arnold was a man of many hats, having worked as a paralegal, performance artist, and pizza deliveryman.

As he wrote food science and machinery articles for Food Arts magazine, he caught the attention of editor, Michael Batterberry. Batterberry mentored Arnold and introduced him to the vast culinary world. In 2004, Arnold continued to educate himself on the culture, history, science, commerce, and production of food and drink by beginning plans to eventually open the Museum of Food and Drink (MOFAD). Arnold’s hobby became a profession in 2005 when The French Culinary Institute approached him to join the Culinary Technology Department.

While at FCI, Arnold taught food technology courses and helped young student chefs achieve their goals, using techniques and ingredients. In addition to experimenting with culinary and mixology tools, Arnold seeks for greater creativity. Dave Arnold created Cooking Issues, a radio show hosted via Heritage Radio Network, and broadcasted in the back of Roberta’s Pizza in Brooklyn every Tuesday afternoon. Listeners tune in to ask Dave questions about food science and technology, experimenting with ingredients, exceptional techniques, and kitchen myths. He can solve any cooking dilemma thrown his way.

“What you get by learning new techniques isn’t just using a fancy piece of equipment. What you get is a mindset of how to cook, how to think about food, how to be precise, how to observe, how to be focused.  – Dave Arnold 

Arnold joined forces David Chang and his Momofuku Group in 2012 to champion his innovation and technical insight to the craft cocktail with the opening of Booker and Dax in Manhattan’s Lower East Side. Located in the back of Momofuku Ssäm Bar on 2nd Avenue, the intimate bar was devoted to cutting-edge cocktail techniques. Booker & Dax, named after Arnold’s two sons, was originally intended as an endeavor between Chang and Arnold to create contemporary cooking equipment supplier for professional and recreational chefs alike.

In 2013, Arnold opened the Museum of Food and Drink in the Williamsburg section of Brooklyn via a KickStarter campaign, with over $100,000 in funds raised for MOFAD’s first exhibition. MOFAD is a global center that hosts cooking classes, tastings, seminars, and science demonstrations that are available to the public. The museum is on the verge of becoming the largest to incorporate edible exhibits, and additionally features galleries, workshop spaces, and a café. The goal of MOFAD is to reach the public and inspire people with cuisine and the culinary arts.

Signing a double-book deal with world renowned cookbook editor Maria Guarnaschelli via W.W Norton & Company Publishing, Arnold released Liquid Intelligence: The Art & Science of the Perfect Cocktail in November 2014. The beginning of his book starts with simple experiments, such as how to freeze crystal-clear ice cubes, but advances to techniques such as how to nitro-muddle basil to avoid browning. Arnold shares his tips and secrets to shaking the perfect cocktail. Liquid Intelligence features more than 120 recipes, almost 450 color pictures, and practical tips for preparing drinks by the pitcher.

After years of praise among NYC cocktail sippers, being called one of the ‘Best Bars for Cocktails in NYC’ by GrubStreet, it was announced that the brick & mortar would close in October 2016 along with the Ssäm Bar as David Chang works on rebranding the Momofuku location. While there is currently a Booker & Dax void in the hearts of New Yorkers, Dave Arnold plans to eventually reopen a stand-alone location for the beloved bar.

 “A little dose of science will do you good. Think like a scientist and you will make better drinks. Any reasonable shaking technique that lasts at least 10 seconds, using almost any kind of ice, can make a delicious and consistent shaken cocktail.”  Arnold gushed during his 90-minute seminar on The Science of Shaking with The Wall Street Journal.

Right around the 2016 closing of Booker & Dax, Dave Arnold returned to the ICC as Associate Dean of Culinary Technology to teach 2 new mixology focused courses, “Liquid Intelligence” and “Cooking Issues.” Arnold continues to speak at cocktail and culinary technology conferences across the country and regularly teaches at Harvard’s Science and Cooking Lecture Series.

“One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way. I’m excited to return to the ICC and pick up where I left off teaching culinary technology.”  Dave Arnold
  • Dave Arnold is the founder of The Museum of Food and Drink
  • Arnold won the 2015 James Beard Award for Best Beverage Book for Liquid Intelligence
  • 2015 recipient of the IACP Jane Grigson Award for Liquid Intelligence
  • Host of the weekly podcast Cooking Issueson Heritage Radio Network
  • Arnold has been featured in various publications including The Atlantic, Time, Food & Wine, Esquire, The Economist, and Popular Science
  • Arnold has appeared as a guest on Late Night with Jimmy Fallon, Martha Stewart Living, The Ellen DeGeneres Show, CNN’s Next List, and the Today Show.



Bruce McCann, M.A., J.D., LLM, became President of International Culinary Center California in 2012 after serving as the school’s General Counsel in its Manhattan headquarters. A native of Sonoma County, Bruce was involved with the California wine industry for nearly 30 years before coming to International Culinary Center. As a tax and real estate attorney, he has advised hundreds of wineries, winemakers and grape producers throughout California, Oregon and internationally on all facets of the industry, from vineyard development to compliance to business strategies, finance and marketing. He has been instrumental in the start-up of highly regarded wineries in California, Oregon and France.

A graduate of the University of California, Berkeley, Bruce also studied at UC Davis and UC Santa Barbara. His lifelong involvement with food and wine has taken him to Israel, Europe, Mexico, Korea, the Philippines and China. Bruce has a keen interest in today’s food issues, particularly sustainability and responsible husbandry. Under his leadership, International Culinary Center California is developing a reputation as a true center of culinary thought leadership and new approaches to food issues. His interests are not simply academic – over his career Bruce has had hands-on experience in the large-scale cultivation of such diverse crops as avocados, pineapple, persimmons, pecans, winegrapes, apples and berries.

Bruce is a member of American Institute of Wine and Food and, through the International Culinary Center, is active in numerous culinary and wine organizations and events including the James Beard Foundation, the International Day of Italian Cuisine, SF Chefs and others. Bruce is an adjunct Professor of Law in both Real Property Law and Corporate Law. He is admitted to practice in the US District Courts for the Central, Southern and Northern Districts of California and in all jurisdictions of the California state courts where he has served as judge pro tem and has testified as an expert witness in California real property law. He has served on numerous corporate boards, both non-profit and for-profit.

Bruce lives in western Sonoma County with his wife Melissa. He and Melissa have two sons, Alex and Jeremy.


President of New York City Campus

ICC’s President is passionate about the importance of education; for him, students come first, and their success, along with the school’s alumni, is the primary goal of all we do.

Erik is a graduate with distinction from ICC’s Professional Culinary Arts program, and has a lifelong love of food and cooking. Born in Champaign, Illinois, and the son of a professor, he attended the University of Vermont, graduating with a B.A. in Political Science in 1994. He spent several years working in technology in Chicago and New York City, where he sharpened his interpersonal and management skills. He also held positions as Food & Beverage Director at the Inn of the Governor’s in Santa Fe, and at Vermont’s Mist Grill (now Hen of the Wood) where he was Chef de Cuisine.

He eventually returned to ICC and began his education career in Career Services, helping alumni begin their careers. He then served as ICC’s School Director and Vice President prior to becoming its President in 2014. His focus on academics and efficient operations has contributed to ICC earning School of Excellence awards from both the Accrediting Commission of Career Schools and Colleges in 2012 and the International Association of Culinary Professionals in 2014.

Erik served on the house programming committee for the James Beard Foundation and is former Chair of the Culinary Trust scholarship committee. He is currently an advisor for smoothie start-up UGo and for food incubator Brooklyn FoodWorks.

A craft beer enthusiast and veteran brewer, he makes and bottles red-wine vinegar and a super-hot hot sauce made in his own kitchen in Westchester, where he lives with his wife and three children.  He shares his insights about food and education as a columnist for Rodale’s Organic Life and in his blog, Words on Education.


International Student Advisor and Assistant Dean of Students

Favorite Restaurant Gramercy Tavern, it's a classic, but it's still good. Favorite Thing About Working at the International Culinary Center My favorite thing about working at the ICC is seeing the students and remembering my time here as a student.


Associate Dean of Students

Favorite Restaurant Locanda Verde in NYC Favorite Thing About Working at the International Culinary Center I would first have to say, the fresh bread from the Art of International Bread Baking program! And secondly, it’s really being able to get to intimately and personally know the next generation of great chefs as they come through the school. Joined the International Culinary Center in 2015.


Education Program Assistant and Junior Chef

Favorite Restaurant Commis (Oakland) Favorite Thing About Working at the International Culinary Center Working with the students and encouraging them to be curious and active.


Director of Admission - NY

Favorite Restaurant: The Water Club. One of our grads works there, I always have a great meal with excellent service. Favorite Thing About Working at the International Culinary Center: Helping people realize their dream of attending the school and working with all the fantastic people here. David joined the International Culinary Center in 2004.


Senior Financial Aid Advisor

Favorite Restaurant Blue Water Grill. The food is amazing and the background jazz music further complements the experience. Favorite Thing About Working at the International Culinary Center Meeting with students and helping them realize their dreams. Joined the International Culinary Center in 2000.


Director of Education

Favorite Restaurant L’Atelier de Joel Robuchon; Blue Hill; Azuri Cafe Favorite Thing About Working at the International Culinary Center All the best things about working somewhere come together here: the people, the energy, and the endless excitement of being involved in something you really care about. And for me, that’s everything involving the culinary and pastry arts. Joined the International Culinary Center in 2011.


Financial Aid Advisor

Favorite Restaurant A place I recently discovered: DeStefano’s Steakhouse in Williamsburg, Brooklyn. Favorite Thing About Working at the International Culinary Center The friendly people. It's a great working environment. Joined the International Culinary Center in 2010.