HAVEN'S KITCHEN is a space dedicated to forming communities through the pleasure of cooking and eating.
Alison Cayne opened Haven’s Kitchen in 2012 with the goal of teaching the pride and pleasure of cooking seasonal ingredients from scratch. She founded the company with a mission to educate people on how decisions around the food we purchase, eat, and make affect the environment, society, and our daily relationships.
Initially a cooking school, the business eventually expanded to include a café, on-site and off-site private event services, and culinary consulting. In April 2017, Alison's first cookbook The Haven’s Kitchen Cooking School, will be published by Artisan/Workman.
Zoe Maya Jones applies her teaching skills at Haven’s Kitchen and farmer’s markets in NYC. Her passion for healthy, local and approachable cuisine shows throughout her variety of classes. Born and raised in Mexico, she also adds a spicy traditional touch to every day dishes. After working on farms and as an auto-mechanic in North Carolina, she moved to New York to study at the Natural Gourmet Institute. She has worked as the executive chef of a vegan meal delivery company as well as in the non-profit sector—striving to enrich local communities through good food and lots of smiles. In addition to teaching, works as a private chef and runs an artisan chocolate business with her love and fellow teacher, Mehdi Chellaoui.