DAVE ARNOLD

Director of Culinary Technology – The French Culinary Institute

David Arnold approaches technology and cooking the same way he does most things: If a chef needs a piece of equipment that doesn’t exist, he will find it or he will build it. He brings that same confident, can-do philosophy to technique. Whether it’s a method to get greater control of texture and taste, or a new means to thicken, emulsify or gel almost any kind of food, the goal is always clear: Make better food. It’s fitting that Arnold turned his extraordinary talents —and two degrees in art and philosophy—to the high-tech cooking movement.