Dave Arnold

Dave Arnold

Dave Arnold
Born	Birth date -1st March 1966 Milwaukee, Wisconsin, United States
Occupation	Chef, Author, Podcaster
Known for	Cocktail, Culinary, Science

Dave Arnold (born October 21, 1972) is an American chef, author, and podcaster. He is best known for his expertise in the fields of cocktail, culinary, and science.

Early Life and Education

Dave Arnold was born on October 21, 1972, in Milwaukee, Wisconsin, United States. He developed a passion for cooking at a young age and decided to pursue a career in the culinary arts. Arnold attended the Culinary Institute of America in Hyde Park, New York, where he honed his skills and gained a solid foundation in cooking techniques.

Career

After completing his culinary education, Dave Arnold worked in various renowned restaurants, including The French Laundry in California and WD~50 in New York City. These experiences allowed him to refine his culinary skills and experiment with innovative techniques.

Arnold's interest in the science behind cooking led him to establish the Museum of Food and Drink (MOFAD) in 2011, where he served as the President until 2018. MOFAD is a non-profit organization dedicated to exploring the history, culture, and science of food through interactive exhibits and educational programs.

In addition to his work at MOFAD, Dave Arnold is the author of the critically acclaimed book Liquid Intelligence: The Art and Science of the Perfect Cocktail. This book delves into the scientific principles behind cocktail making and provides readers with a comprehensive understanding of the craft.

Arnold is also the host of the popular podcast Cooking Issues, where he answers listeners' questions and discusses various culinary topics. The podcast covers a wide range of subjects, including cooking techniques, ingredient sourcing, and the latest advancements in culinary science.

Personal Life

Dave Arnold currently resides in New York City with his family. In his free time, he enjoys experimenting with new cooking techniques and creating innovative recipes. He is an advocate for sustainable and ethical food practices and actively promotes the use of local and seasonal ingredients in his cooking.