Chef Dave Arnold "Strive to make yourself better"
"I accept myself for who I am". People often express this attitude of personal acceptance. That is all fine as long as you are Zeus or Empress Wu and everyone has to cower in your presence. Life's endeavors, such as cooking, sports, career, et cetera, teaches us to liberate ourselves from bad habits, poor ways of thinking, and provides opportunity to improve ourselves, our skills, or challenges our old ways of thinking or not thinking. As chef Dave Arnold stated, "Strive to make yourself better".
"Dave Arnold began tinkering with restaurant equipment after earning his MFA from Columbia University’s School of the Arts. For an art project that required a 360-degree view of the inside of an oven, he re-fabricated a traditional range with glass walls. After meeting Chef Wylie Dufresne of wd-50, Dave became even more passionate about culinary sciences and focused his inventive skills on professional and home cooking.
The French Culinary Institute tapped him to head its new Culinary Technology Department. As director, Dave is dedicated to helping chefs achieve their most ambitious goals using new technologies, techniques, and ingredients. He has been featured in multiple publications, including the New York Times, Time, Food and Wine, New York, and Popular Science. Esquire named him one of the Best and Brightest, and he has appeared on the Martha Stewart Show. He is a contributing editor for Food Arts magazine, authors the Cooking Issues blog, and is host of the Cooking Issues podcast."
The French Culinary Institute tapped him to head its new Culinary Technology Department. As director, Dave is dedicated to helping chefs achieve their most ambitious goals using new technologies, techniques, and ingredients. He has been featured in multiple publications, including the New York Times, Time, Food and Wine, New York, and Popular Science. Esquire named him one of the Best and Brightest, and he has appeared on the Martha Stewart Show. He is a contributing editor for Food Arts magazine, authors the Cooking Issues blog, and is host of the Cooking Issues podcast."
Food for Thought
What do you need to do better? What can you make better?
What will you specifically do?
What is the first step you will take right now?
Join the Jesse Bluma at Pointe Viven circle:
sign-up for email updates.
Credits: facebook.com, internationalculinarycenter.com
Posts
No comments:
Post a Comment