Alison Cayne is the founder of Haven’s Kitchen, a recreational cooking school, café and event space, in New York City. She founded Haven’s in 2012 to inspire, teach and support confident, creative, conscious cooking. Alison’s cookbook, The Haven’s Kitchen Cookbook was published in April 2017 and Haven’s Kitchen Sauces were launched at Whole Foods, Fresh Direct and other grocers in December that year.
Alison is committed to promoting good food policy and serves on the board of Edible Schoolyard NYC. She is an adjunct professor of food studies at NYU, a guest lecturer at The Institute of Culinary Education and a featured speaker at TEDXManhattan. She has been featured in Bon Appetit, Elle, Food and Wine, Forbes, Healthyish, GOOP, The New York Times, Rachael Ray Every Day, Refinery29 and Vogue.