Dave Arnold: Gastronomy and the Perfect Gin & Tonic

Dave Arnold has a Masters of Fine Arts from Columbia and a passion for food technology and experimentation. In 2004, Arnold founded the Museum of Food and Drink in NY 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.
Dave Arnold and Momofuku have partnered to create a new company called Booker and Dax which will create new equipment for use in the food sciences. Dave is also transforming Momofuku Sam Bar's bar into a tech-heavy cocktail lounge.
Arnold has recently signed a book deal with Norton Publishing to explore the science behind cocktails, has been a contributing editor and writer for numerous food periodicals, and an leading critic and lecturer on all things food tech related.

[@Jankee21100]

I had the honor of working for this guy and he's just as awesome in person as he is in this video. Check out his bar Booker and Dax in NYC!

[@RiamsWorld]

Time flies. Immersion circulators went from $800 to $65 in 6 years.

[@smidey655]

Dear god do I love this man. He's definitely my spirit animal.

[@otisenglish2718]

Underrated pun.

[@supernate223]

Wanna meet this guy someday. Love it.

[@taihungau8696]

He's a culinary genius!

[@TheFloatingBartender]

Man i love this guy...

[@TheFloatingBartender]

"and again this is not an ideal blending situation" ha ha ha

[@gatomaru]

this was fucking amazing. i love this guy

[@musicandwine1]

wow....

[@juanthetiger]

What's the name of the stuff he used to clarify the lime juice? The red and blue bottles?

[@tomkinsc]

Chitosan (positive charge) and Kieselsol (negative charge)

[@smidey655]

+Christopher Tomkins-Tinch and pectinex SPL-Ultra

[@passionforguns]

He’s the Richard Lewis of cocktails.