Gavin Kaysen of Café Boulud - Sponsored by All-Clad
Join us for this special demonstration class led by Gavin Kaysen of Café Boulud, one of Food&Wine’s “Best New Chefs” and a James Beard “Rising Star Chef” winner.
After gaining international experience at l’Auberge de Lavaux in Lausanne, Switzerland, and under Marco Pierre White at London’s l’Escargot, Gavin worked as Chef at San Diego’s Rancho Bernardo Inn for over three years. Then, two years after a brief internship with Daniel Boulud of Daniel, he moved to New York in November 2007 to become Café Boulud’s Executive Chef.
In this class Chef Kaysen will walk students through favorite dishes from the French-American menu at Café Boulud, inspired by Daniel Boulud’s four culinary muses: la tradition, classic French Cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, the flavors of world cuisines. Café Boulud has received Wine Spectator’s Award of Excellence and three stars from the New York Times.
Bonus: All students will take home an All-Clad Copper Core 2-qt. Saucier, a $250 value, included in class price. Sign up now, seating is limited.