The Museum of Food and Drink (MOFAD) is New York City’s first museum with exhibits you can eat. As an educational nonprofit, our mission is to inspire curiosity about food, what it means, and how it connects with the world around us.

Our first mobile exhibition, BOOM! The Puffing Gun and the Rise of Cereal featured live demonstrations of a giant 1930s-era cereal puffing gun. In 2015, we opened MOFAD Lab, a 5,000-square-foot experimental exhibition and events space in Williamsburg, Brooklyn. At MOFAD Lab, we have debuted three exhibitions: Flavor: Making It and Faking It, Chow: Making the Chinese American Restaurant, and Feasts and Festivals. MOFAD Lab has been hailed as “New York’s Coolest New Museum” by Food & Wine and named one of the “Absolute Best Kids’ Museums in NYC” by New York Magazine. 

We are proud to have reached hundreds of thousands of people with our experiential exhibitions, programming, digital content, and educational outreach. Learn more at mofad.org.

The Museum of Food and Drink is looking for an Exhibition Chef for periodic project-based work. When needed, the Exhibition Chef will work Friday through Sunday (10am-7pm) in a demonstration kitchen in our exhibition, CHOW: Making of the Chinese-American Restaurant.

Chef will prep, cook, and publicly demonstrate dishes from our culinary advisors, while showcasing techniques like stir frying, velveting, and wok hey. Some experience in Chinese cuisine preferred, but not necessary, and ability to retain information, work cleanly in an open kitchen, and communicate with guests is a must.

This is an opportunity to work with MOFAD's Executive Chef John Hutt in a one-of-a-kind institution at the intersection of food, history, culture, and science.