More than ten years after receiving his Associates degree in Culinary Arts, the celebrated chef-owner and alumnus Kaysen (’01) delivered the 34th commencement speech to undergraduates of New England Culinary Institute, reminding the Class of 2015 that with patience and direction, they can achieve their goals. But that they should make a list.
“It all begins with an idea and a desire. I created a list of five things that I kept in my wallet and carried everywhere, motivating me to take each step,” Kaysen told the recent graduates, many of whom returned to Vermont from around the country to participate in the ceremony.
After receiving his own degree in 2001, Kaysen travelled extensively, building upon each successive experience and was named one of the top 10 ‘Best New Chefs’ by Food & Wine magazine in 2007 before becoming executive chef at Café Boulud in New York City. Kaysen worked with Daniel Boulud for 8 years before taking on an item from his list head on: opening his own restaurant.
“Opening my own restaurant was on my list for a very long time. I was ready to start my dream,” a dream that manifested itself in Spoon and Stable of Minneapolis where Kaysen grew up. The restaurant was named a 2015 James Beard Award Finalist for Best New Restaurant and one of Food & Wine magazine’s Restaurants of the Year. Kaysen also coached the US team at the Bocuse d’Or international culinary competition in Lyon, France where the team placed a historic 2nd, the first media and podium placement for the US
For all his accolades and continued success, Executive Chef and COO Jean Louis Gerin presented Kaysen with an honorary Bachelors degree in Culinary Arts. “Gavin is an incredibly motivated chef who continues to grow and flourish, but perhaps more importantly, works with the people around him to help them flourish as well” said Gerin.
