Marrying cocktails and science goes back to Dave’s tenure as Director of Culinary Technology at the French Culinary Institute (FCI), now the International Culinary Center. Beginning in 2005, under the aegis of FCI’s Dean Emeritus, Chef Alain Sailhac, and his successor, Chef Nils Noren, Dave developed and advanced new techniques and technologies to use in the kitchen and behind the bar.In addition to developing leading-edge culinary techniques, Dave’s bar-related work at FCI included forced carbonation, quick agar clarification, rapid nitrous and vacuum infusions, nitrous/CO2 mixing, emulsified fat syrups and the use of rotary evaporators, liquid nitrogen, red hot pokers and centrifuges. He now runs the bar program Bar Contra, continuing to push the envelope in the beverage space.