HAVEN'S KITCHEN is a recreational cooking school, café and event space. Located in a carriage house two blocks from Manhattan's Union Square, our business is dedicated to the preparation and enjoyment of sustainable, seasonal food.
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. In doing so, 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.
We do this by supporting local farmers and purveyors, making a conscientious effort in all our purchasing, providing a livable wage for our all our employees and acting with integrity in every aspect of our business.
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.