In case you missed this first guest chef interview in a series of articles focused on the movers and shakers in today’s restaurant scene. This post features Chef Gavin Kaysen from Cafe Boulud in New York City. I hope you enjoy his story and will share it with your friends.
The restaurant industry in the United States is enormous with 2012 sales in excess of $450 billion. There are, among the 960,000 plus operations, varying degrees of quality and commitment to excellence. There are those that disappoint, many that meet guest expectations and a chosen few that consistently exceed expectations and make those of us who choose a career in cooking, proud to be part of a club that includes those few.
Without exception, those restaurants that exceed expectations are led by a chef who is passionate, extremely confident, creative and talented. One such restaurant is Café Boulud in New York City. As part of the Dinex Group of world-‐renown restaurants led by Chef Daniel Boulud, this café holds the unique position of both an extraordinary fine dining destination and a neighborhood iconic spot to enjoy wonderful food and drink. At the helm of this truly great restaurant is a…
View original post 1,293 more words