The Museum of Food and Drink (MOFAD) is an idea that's been floating around for a while. Devised by Dave Arnold in 2005 the idea is to eventually build a permanent food and drink museum in New York.
Not deterred by the fact it costs millions of pounds to launch and maintain a museum with ever changing exhibits Arnold and the team at MOFAD have decided to launch a pop-up exhibition funded through the crowd funding website Kick Starter.
The exhibition will travel around New York and, if funding permits, further afield. Maybe the most exciting part is that the curators have built a custom rice puffing gun which basically explodes rice and turns it into the puffed cereals we've all come to know and love. The curators hope to generate lots of interest and enough money to eventually run a string of exhibitions.
The eventual goal is to build a permanent place in which food and drink exhibitions constantly change. An ambitious project but one we hope come to light sooner rather than later.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.