When I was a sophomore in high school, I foolishly decided to skip biology and go straight into chemistry: why they let me do so is a mystery. All I knew was that, if I worked my ass off and passed, I wouldn’t have to take any more science classes in high school. I’m good with words, not numbers. And so for that long year I scraped my way by and ended up with a C+, an uncommon grade in my book. But I passed.
Fast forward about 14 years and I’m watching Dave Arnold spin molasses in a centrifuge and hold up some sorta refractometer thing to his eye to check the separation level of blah blah blah. I am so curious about the science behind food, but it’s gotta be slowed way down for me to be able to understand it at such a level. Yes Dave insists what he’s doing is not science, “really, it’s just cooking”.
What follows the spinning centrifuge is the most fun interview I’ve done to date. And when I sip on one of Booker and Dax’s most simple cocktails – a classic Manhattan served in a perfectly-chilled bottle alongside the coupe – I don’t care about all that science stuff, anyway. Which is partially what Dave intended.
- We Chat With: Dave Arnold of Booker and Dax (newyork.seriouseats.com)