Dave Arnold founded the Museum of Food and Drink in New York in 2004 to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new culinary technology department until 2013. Most recently, Arnold and Momofuku have partnered to create a new company called Booker and Dax. Headed by Arnold and his team, Booker and Dax will create new equipment for use in the food sciences. In addition, Arnold transformed Momofuku Ssäm Bar into the tech-heavy cocktail lounge, Booker and Dax at Ssäm. Arnold is Food Arts magazine’s contributing editor for equipment and food science. He writes equipment and book reviews as well as feature articles, including one on molecular gastronomy which was submitted by Food Arts for a 2007 James Beard Foundation Award. He frequently lectures at leading industry conferences including The National Restaurant Show, and at colleges around the country including Harvard University. Arnold has been covered in several publications, including Food & Wine, The Economist, and Popular Science; his own high-tech kitchen was featured in New York Magazine.