Gavin Kaysen is a mentor for the talented young chefs participating in the S.Pellegrino Young Chef competition, providing indispensable advice, wisdom and support as one of the competition’s Seven Sages. As part of our Lessons Learnedseries of personal letters reflecting on the Sages' journeys, obstacles, failures and successes, Fine Dining Lovers asked the chef to share some of his wisdom with a younger version of himself.
Kaysen is the owner of Spoon and Stable Restaurant in Minneapolis, and was previously executive chef and director of culinary operations for Daniel Boulud, overseeing Cafe Boulud restaurants in Palm Beach, Toronto and New York City. In 2007, he represented the USA in the Bocuse d'Or competition.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.