Specialty Food Magazine

Summer 2016

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Speaking of MOFAD's flavor exhibit, The New York Times described it as an experience that was "not just hands-on, but tongue-on and nostrils-on" due to its interactive nature. Do you envision most of the exhibits being so interactive and tactile? That's a big yes. It would be a shame to have a museum like this without that kind of bold interaction. For that reason, we plan to weave interactivity into all of our divisions with the goal of making educational points. What's been the reaction from the food world, the community, and chefs? The roots of this project are in the culinary industry, since that's where Dave got his start. Early in his career, he worked with lots of chefs, using science and technology What has been the biggest hurdle? And conversely, what has been the most exciting part of this process so far? As for the challenges, I'd say it is the same for any non-profit: the constant treadmill of fundraising. More specific to our organiza- tion, though, is the fact that it has never been done before, which is exciting, but also takes a bit of explaining and convincing for the uninitiated. We're creating something that's an incredible amount of fun and also serves an important public purpose, which is thrilling. Our recent flavor exhibition is a great example. We created buttons that the user could press to experience any combina- tion of flavors. The exhibit shed light on the chemistry involved in our food systems that people don't often think about. In that way, we want people to come out of MOFAD feeling informed and empowered. "Even while working as an attorney, I went to culinary school on the weekends. Though I was happy as an attorney, I always felt intrigued by the idea of making a career in food and food education." Peter Kim and Dave Arnold SUMMER 2016 83

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