“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.

Dave Arnold Returns to ICC as Associate Dean of Culinary Technology

The International Culinary Center (ICC), a global leader in culinary and wine education, is proud to introduce Dave Arnold as the Associate Dean of Culinary Technology. After teaching at ICC from 2005 to 2011, the famed culinary innovator launches new courses, “Liquid Intelligence” and “Cooking Issues.”

On November 15th, “Liquid Intelligence,” the one-day, lecture style course delves into inventive spirits and cocktail technology. Paralleling the structure of Arnold’s book, Liquid Intelligence, the 6-hour session will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new, every day bar techniques, as well as incorporate more demanding and specialized techniques. Students will learn the advancements in cocktail technology and why, when, and how to use these new techniques. Specific skills include shaking techniques, how stirring works, ice production, milk-washing techniques, and more. The course will be $495. To apply: CLICK HERE

On December 5th, Arnold will also teach “Cooking Issues,” a 4-hour lecture based off of his acclaimed podcast on Heritage Radio Network. The class will demystify the latest in innovative techniques and equipment and students will gain an understanding of commonly used modern culinary technology, such as sous vide machines, liquid nitrogen and more. The courses will be available as one-day classes to both the general public and to students.


“One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way,” says Arnold. “I’m excited to return to the ICC and pick up where I left off teaching culinary technology.”

About Dave Arnold: After teaching at ICC from 2005 to 2011, Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Arnold is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast “Cooking Issues” on Heritage Radio Network, and founder of The Museum of Food and Drink.


Culinary Technology in the Classroom

A solid understanding of classic culinary techniques is essential to succeeding in the culinary industry, but it’s also important for culinary professionals to look to the future. Founded in 1984 by renowned culinary leader Dorothy Cann Hamilton, the International Culinary Center has been a leader in culinary innovation for more than 30 years. By integrating new culinary technology and trends into our classic curriculum, we bring students to the cutting-edge of the culinary industry while still maintaining a focus on our core principles. ICC’s strong commitment to technique, both classical and modern, helps prepare our students for success.

Culinary Technology for Professional Culinary Arts

Before many other culinary schools, and even restaurants, began experimenting with culinary techniques like low-temperature cooking and the use of immersion circulators, ICC’s Professional Culinary Arts program (available in both New York and California) was already exposing students to such culinary technology. In addition to studying immersion circulators and low-temperature cooking methods, students enrolled in the Professional Culinary Arts program gain experience using modern culinary technology and techniques including:

  • Vacuum chambers (for texture modification)
  • iSi bottles (CO2 for aeration)
  • Smoking guns (hand-held food smokers)
  • Liquid nitrogen (for flash freezing)
  • Sous vide cooking

The use of such culinary technology has become universal in the last several years, both in high-end and more casual restaurants and food businesses. ICC’s emphasis on arming Professional Culinary Arts students with modern technology skills helps prepare them to work in today’s culinary industry.

Get a look at culinary technology in action as ICC Director of Food Technology and Culinary Coordinator, Chef Hervé Malivert, demonstrates sous vide cooking methods for Gear Patrol magazine: High Pressure: Cooking Sous Vide With a Master.

Culinary Technology for Professional Pastry Arts

ICC’s Professional Pastry Arts program (available in both New York and California) also includes an emphasis on modern culinary technology. Students spend the first units of the program learning classic pastry techniques and developing their foundational skills. In the last unit of the program, Desserts 2 – Advanced, students are introduced to modern culinary technology, equipment and ingredients to expand on what they’ve learned and further refine their skills.

Students enrolled in the Professional Pastry Arts program learn how to develop and manipulate textures to achieve more variety in complex plated desserts using equipment and techniques, such as:

  • Sous-vide (for infusion, texture modification and de-airing with a vacuum machine)
  • iSi canisters (CO2 for aeration)
  • Low-temperature cooking (with immersion circulators)
  • Hydrocolloids (including agar agar, tapioca maltodextrin, sodium alginate, commercial ice cream and sorbet stabilizers)

By arming students with modern culinary technology skills, ICC’s Professional Pastry Arts course prepares graduates to integrate technology into their future jobs and develop the vocabulary and conceptual understanding they need to build a successful culinary career.

Advance Your Skills in Culinary Technology at ICC

The culinary industry is constantly changing, and ICC’s Professional Culinary Arts and Professional Pastry Arts programs evolve along with it. The ability to adapt to new technology is key to thriving in such an exciting field, and we want our graduates to feel confident in the modern workplace. A thorough understanding of modern culinary technology also gives our alumni a competitive edge upon graduation.

To find out how culinary technology can help you take your culinary skills to the next level, just complete the form on this page.