HAVEN'S KITCHEN is a space dedicated to forming communities through the pleasure of cooking and eating.
Alison Cayne founded Haven’s Kitchen in 2012 with the goal of advocating for sustainable agricultural systems by teaching people how to cook. Initially a cooking school, the business eventually expanded to include a café, serving fine and approachable food as well as on-site and off-site private event services.
We are a mission-driven company, founded on the ethos of education, sustainability and respect. We practice this foremost through our kitchen, the heart of our organization. It is where we cook, teach, and learn about the foods that nourish our communities and ourselves. We hope to convey to our guests how decisions around the food we purchase, eat, make, and love affect the environment, society and our daily relationships.
While working towards a master's in food studies at NYU, Alison Cayne became inspired by activist and teacher Joan Gussow. Cayne focused her efforts on educating people about the importance of a healthy food system and our role as consumers, voters and cooks within that system.
In January 2012, she opened Haven's Kitchen, a cooking school with café and private event space, with the hopes of advancing Gussow's ethos of education, sustainability and integrity. Alison is committed to promoting good food policy and community activism and serves on the board of Edible Schoolyard NYC, Just Food and Food and Environmental Reporting Network. She has written for Huffington Post, USA Today and Find Eat Drink, and has been featured in publications such as The New York Times, Vogue, Domino, Remodelista and Living Etc.
Alison is a guest lecturer at The Institute of Culinary Education and New York University Food Studies Program. A born-and-raised New Yorker, Ali lives in the West Village with her five children and their dog Ivy.