Haven's Kitchen is a recreational cooking school, cafe, and private event space in New York City, founded in 2012 by Alison Cayne who aims to build confidence through food, cooking, and community. Cayne will present "Home Cooking and Entrepreneurship: Building Business and Community Through Food" on the Big Idea stage at the Summer Fancy Food Show on Tuesday, June 25 at 1:15 p.m.
Tell me about your background and how you got started in the food industry.
I was a stay at home mom until I went back to NYU for a master’s degree in Food Studies in 2010. I had 5 children in 8 years, taught cooking classes in my home, and always found comfort and creativity in the kitchen, so went to pursue a degree, not really sure where it would lead me. The most powerful message I took away from that program was that home cooking is the single most impactful lever a person can pull to positively affect their personal health and the health of the environment. So, I opened Haven’s Kitchen to teach people the pleasure and simplicity of cooking real food.
What’s the core mission of Haven’s Kitchen?
Our mission is to build confidence through food, cooking, and community. The more confident cooks in the kitchen, the better for our collective health and the planet.
What’s one thing you hope attendees take away from your session at the Summer Fancy Food Show?
That home cooking is alive and well and that today’s consumer is more eager than ever to make their own meals. They just want to do it with less fuss, mess, and stress.
What’s the best business advice you’ve been given?
Same as best life advice: There will be highs and lows, just try not to ride each one—remember who you are and why you’re building what you’re building and it’ll work out!
How important is education in helping make healthy food choices?
There is so much information out there and so many diets. Everyone’s social media is filled with keto this and Whole 30 that and adaptogens and functional benefits and intermittent fasting, collagen; the list goes on and on. The truth is that real, fresh food, grown ethically and thoughtfully is the best food, both for yourself and the environment. But many people are still unsure how to prepare a simple dinner for themselves. I see our job as educators who not only give people the skills and tools to make a fresh, healthful meal in 20 minutes, but now provide products that help them. No gimmicks, no added protein, or fiber, or adaptogens; just real food.
from Industry Operations http://bit.ly/2XDe7xP
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