Gadgetory

my name is Dave Arnold I always want to come up with new not just drink combinations but new techniques that's what gets me interested my mom even though she was a doctor and works like an incredible amount like always found the time to kind of throw the occasional fancy dinner party and you know I would dress up like a page and run around and she would cook you know traditional stuff the fact that even though she was really busy a she took the time to kind of do this kind of instilled in me this kind of desire to be in the kitchen when I was growing up there wasn't the this kind of saturation of kind of higher-end interesting foods my mom always took the time to expose me to this stuff so you know I was the kid who loved escargot I was the kid who loved smoked eel everyone kind of would praise my food knowledge when I was a kid when I was a senior in in college I was a philosophy major and I took an art class and I loved it I tried to do you know work as a working artist but a lot of my project started getting extremely complicated and I would work for years on them and do a lot of research and not finish them I found that being part of the art world was less and less kind of what I really maybe wanted to do and was trying to go into the food world I was looking for a way to do that a bunch of things happen simultaneously I met Wylie Dufresne it started you know hanging out with him he was the kind of want to show me that my interest in technology and my interest in food could interact in a way to create new kinds of foods do new things he kind of introduced me to that world there was a lot of people working on using new techniques in the food world and not as many people who are focusing specifically on the problems of and cocktails even though it's all flavors they have a very different set of problems from cooking and the knowledge doesn't apply a hundred percent straight away and so I felt if there's a wide open field go there so I have a bar called buffer index the mission is to use new techniques that new technologies and to focus very very critically on how we make drinks we use the centrifuge we'll use new infusion techniques we'll you know milk wash liquid nitrogen model we'll do all these things but in the end the drink is very simple my hope is that the stuff that I work on helps other cooks and other bartenders teach them how to use something that they haven't used before and that as a result they feel more fulfilled people tend to say you know you haven't really followed kind of a linear path started out life you know working in science cooking with science you know family background go to philosophy go to drinks they're all threaded together you know they all involve connecting your hand to your brain I always say that our goal is to change the way we make drinks not to change the way you drink I'm Dave Arnold and this is my story you