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.
Alison Cayne is a Manhattan-based entrepreneur and adjunct food studies professor. In 2012, she opened Haven's Kitchen, a recreational cooking school with a café and private event space, in New York’s Union Square neighborhood. Haven’s Kitchen was established to teach the joy of cooking with the understanding that our food choices are deeply connected to a larger food economy. Alison is committed to promoting good food policy and community activism, and serves on the boards of Edible Schoolyard NYC and the Food and Environmental Reporting Network.
Alison is writing The Haven’s Kitchen Cookbook which will be published by Artisan, Workman in Spring 2017. She has contributed to USA Today, Domino, Medium, The Huffington Post and Cherry Bombe. Both Alison and Haven’s Kitchen have been featured in publications such as Forbes, Food and Wine, Refinery29, The New York Times, Vogue, Kinfolk, Martha Stewart Weddings and Bon Appetit.
Alison is a guest lecturer at The Institute of Culinary Education and has been a featured speaker at events such as TEDManhattan & the Wanderlust Festival.
A born-and-raised New Yorker, Ali lives in the West Village with her five children and their dog Ivy.