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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BY JOHN SEARLES Interactive Food Adventures Peter Kim, executive director of New York City's Museum of Food and Drink, shares insights into the making of what he says is the world's only large-scale, food-centric museum. I n October 2015, the Museum of Food and Drink opened its first brick-and-mortar space in a renovated parking garage in Brooklyn, New York. Since then, The New York Times and many other publications have praised the organization's inno- vative approach to food exhibi- tions. The museum also offers an impressive roster of lectures and events, whether it's a "Kids in the Kitchen" evening with Wylie Dufresne or "The Art of Umami" with Hiroko Shimbo. Peter Kim, executive director of MOFAD, felt so passionate about the idea for the museum that he left his job at a law firm to help make it a reality. Here, Kim shares how MOFAD had its genesis, what makes it a museum unlike any other, and why it's not just a place for foodies. PHOTOS: MOFAD q&a; 76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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