Podcast appearances and mentions of Gavin Kaysen

Chef Gavin Kaysen in-studio on starting his culinary career as a Sandwich Artist, what his last meal would be and the story behind the name of his restaurant Bellecour. Plus, the West Metro pulled ahead in Twin Cities Civil War with Mike from Lakeville going 8 FOR 8 today, and your (slightly disturbing) input on red flag hobbies. See omnystudio.com/listener for privacy information.

A conversation with Minnesota-based and nationally known chef Gavin Kaysen. The chef and owner of Spoon and Stable, Demi, Bellecour and Mara is sharing stories about mentoring in his new book “The Synergy Series.” 25 chefs who came to Minneapolis to cook talking about their stories, their philosophies and sharing recipes. Gavin talks about his own journey, as well as looks at the state of dining right now.

The James Beard Awards are the Oscar's of the restaurant industry, and in Minnesota, 11 chefs and restaurants were recently named as semi-finalists. The semifinalist list includes some famous names like Yia Vang, Diane Moua and Gavin Kaysen. Abraham Gessesse may not be a household name, but he is the chef owner of the St. Paul restaurant Hyacinth and he's been nominated in the Best Chef Midwest category for the first time. He joined MPR News host Nina Host to talk about what it means to be a semifinalist.

In this episode of The Curious Builder, Mark Williams catches up with artist Drew Beson to chat about how he's shaking things up in the art biz, like leasing his awesome artwork for commercial spaces and teaming up with pros like restaurant guru Gavin Kaysen from Spoon and Stable. They dive into Drew's artistic journey, from his Minnesota roots to his cool new studio. It's a fun, laid-back convo about balancing passion with business smarts and making those important connections along the way.   Support the show - https://www.curiousbuilderpodcast.com/shop   See our upcoming live events - https://www.curiousbuilderpodcast.com/events   The host of the Curious Builder Podcast is Mark D. Williams, the founder of Mark D. Williams Custom Homes Inc. They are an award-winning Twin Cities-based home builder, creating quality custom homes and remodels — one-of-a-kind dream homes of all styles and scopes. Whether you're looking to reimagine your current space or start fresh with a new construction, we build homes that reflect how you live your everyday life.   Sponsors for the Episode:   Pella Website: https://www.pella.com/ppc/professionals/why-wood/   Adaptive https://www.adaptive.build   Lake Society Magazine: Website: https://www.lakesocietymagazine.com/   Where to find the Guest: Website: https://www.drewbesonart.com Instagram: https://www.instagram.com/drewbesonart   Where to find the Host: Website - https://www.mdwilliamshomes.com/ Podcast Website - https://www.curiousbuilderpodcast.com Instagram - https://www.instagram.com/markdwilliams_customhomes/ Facebook - https://www.facebook.com/MarkDWilliamsCustomHomesInc/ LinkedIn - https://www.linkedin.com/in/mark-williams-968a3420/ Houzz - https://www.houzz.com/pro/markdwilliamscustomhomes/mark-d-williams-custom-homes-inc

Gavin Kaysen joins the show to celebrate the 10 year anniversary of "Spoon & Stable". Jonathan Greenard makes his weekly appearance. Cory reads the headlines.

Gavin Kaysen joins the show to celebrate the 10 year anniversary of "Spoon & Stable". Jonathan Greenard makes his weekly appearance. Cory reads the headlines.

Gavin Kaysen joins the show to celebrate the 10 year anniversary of "Spoon & Stable". Jonathan Greenard makes his weekly appearance. Cory reads the headlines.

The 2024 Initials Invitational Quarterfinal presented by St. Paul Federal Credit Union kicks off with Do-Hyoung Park, Maxx Fuller, Alan Horton, Gavin Kaysen and Kevin Falness going to battle for the first spot in the semifinals!

Cory argues his case on whether The Bear is a comedy or not, Chef Gavin Kaysen is in studio to share his thoughts

Cory argues his case on whether The Bear is a comedy or not, Chef Gavin Kaysen is in studio to share his thoughts

The 2024 Initials Invitational Quarterfinal presented by St. Paul Federal Credit Union kicks off with Do-Hyoung Park, Maxx Fuller, Alan Horton, Gavin Kaysen and Kevin Falness going to battle for the first spot in the semifinals!

DeRusha Eats is on the road in Aspen, Colorado at the 41st annual FOOD & WINE Classic in Aspen. Hear from the three finalists in Bravo's Top Chef TV Culinary competition:  Milwaukee's Dan Jacobs, North Carolina's Savannah Miller and New York City's Danny Garcia. Plus, are restaurants taking themselves too seriously? Maybe we all are. Chef Kwame Onwuachi reminds us: "It's just dinner." Minnesota's Gavin Kaysen talks about fine dining and the culture of rating restaurants instead of being restored within. And Luke Shimp from Red Cow / Red Rabbit tells me why he keeps coming back to Food & Wine every year.

What is the Relais & Chateaux list and why is it so prestigious? Chef Gavin Kaysen joins Jason to explain what it is and why his restaurant Demi was deserving of the rare honor. 

Hour 1: Jason talks about a social media thread that seems to indicate Minnesotans are lousy tippers. Are we? And chef Gavin Kaysen joins him to talk about being added to a prestigious international list. 

Jumping into small business ownership can mean taking a big risk. Karl Benson and Marie Dwyer teamed up with chef Gavin Kaysen to build a bakery into their home goods and kitchen store. Vanessa Drews credits an encounter with Prince for helping her leap into owning her own cheesecake business, Cheesecake Funk.

Today, I'm talking to Chef Gavin Kaysen. He's the executive chef and owner of several Minneapolis hotspots, including Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara. Kaysen was a 2018 recipient of the prestigious James Beard Award for Best Chef.You'll hear about his early love for his grandmother's dishes, how they inspired him to become a chef, and where to find those recipes. He shares his experiences growing and learning in the industry, his experience wih Chef Daniel Boulud, and the lessons he has woven in to his leadership philosophy. You'll learn about his impressive hospitality portfolio, his perspective on the profession as a whole, the future of fine dining, and the role of the guest in their dining experience. What you'll learn from Chef Gavin Kaysen The family member who influenced Gavin Kaysen love for cooking 3:04Dishes from his childhood that you can find in his cookbook 3:59How the seasons remind him of food 4:34Chef Haviin Kaysen experiences working with chef Daniel Boulud 5:15Earning coveted votes for the James Beard award 7:58Success and growth as an entrepreneur 10:00Offering opportunities for people to grow 11:00Managing multiple roles when you're a chef/owner 14:27Dissecting Gavin Kaysen's leadership style 15:25A deeper understanding of the culinary profession 16:26Learning the values of the French brigade system19:32The importance of discipline if you want to get ahead 20:40Why Gavin Kaysen doesn't use the word bistro or brasserie 21:54The role of happiness in hospitality 22:29Sticking to your values to maintain a successful establishment 23:28How the guests influence your business over time 24:14Rotating the menu according to seasonality 24:55Sourcing consistent creativity through your team 25:16The premise of Demi and the importance of collaboration 26:06Holding on to community ties and contributing to the local fabric 27:29Opening dialogue between chefs through The Synergy Series 28:17The truth about success stories 29:22Covid-era offerings that helped save the business 30:17Upping your skills as a home cook through his book, At Home 31:41The one difference between cooking in a restaurant and at home 31:56Gavin Kaysen perspective on the future of the food business 33:49Focusing on what makes you happy rather than accolades 34:25Fine dining of the future and re-defining what it looks like 35:04The responsibility of the guest during the dining experience 35:55Five spots in Minneapolis to visit 37:55His Guilty Pleasure Food 38:44A recent cookbook he felt inspired by 39:08A few pet peeves in the kitchen 39:34The worst advice he's heard 39:57His best investment advice 40:48One chef he'd love to collaborate with 42:15 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I want to foster people to give an opinion, and I want to hear what it is that they think. But I need for them to understand that discipline is what will get them where they want to go.

In today's episode, we speak with our guest Gavin Kaysen, an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, home to his nationally-renowned restaurants and cafes in the Twin Cities. Gavins sheds light on how he became a nationally recognized chef, launching restaurants like Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, a 20-seat gem ranked #3 on Robb Report's list of the “10 Best Restaurants in North America.” He shares how his mentors helped him reach this caliber of success, and how taking bold, sometimes uncomfortable chances, expanded his career. Listen as Gavin talks about fostering a restaurant culture that enables culinarians to grow and his advice for the next generation of chefs.

Chef Gavin Kaysen is in studio and shares various stories and thoghts from the culinary world

Gavin Kaysen, Karl Benson, and Marie Dwyer are partners in Cooks-Bellecour. They joined Jason for today's DeRusha Eats

Hour 2: Jason welcomed Gavin Kaysen, Karl Benson, and Marie Dwyer from Cooks-Bellecour for DeRusha Eats. Then, are you a clean person or a clutter person?

opsi is a daily workflow app built to progress the way modern operators manage their restaurant. With robust recipe management, true recipe costing, task and food prep lists, and product guides, opsi is suited for any operation looking to maximize efficiencies within their kitchen team, and cut down on employee training times. James has 20 years of experience in the hospitality industry and a strong vision for technology's role in it. His time in the kitchen has taken him from New Jersey to Rhode Island, Washington DC, San Francisco and Minnesota. As a chef, James has worked alongside industry-leading chefs such as Michael Mina and Gavin Kaysen, giving him a profound understanding of restaurant operations. The inspiration for opsi came early in James' career after he took over as chef de cuisine in a restaurant that was in the midst of change and facing issues with internal communication. QUOTES “(Being a restaurateur) is a wild and challenging business. From any angle, as an operator it's even more challenging because you've got 50+ people banking on you.” (James) “I love the stories behind entrepreneurial ideas because they're usually very simple, very true and very authentic and that's what makes them wonderful.” (Michael) “Technology was a space for me where we could develop a solution where we could keep all the information in there, keep the team on the same page and marching to the same sheet of music and moving in the same direction.” (James) “(opsi) made it easier for us to focus on the larger goal, which was servicing the guest and putting out a really high quality product.” (James) “In any kind of creative business, there's organized chaos and artistry but I agree that people need and love process. A little organization isn't a bad thing.” (Michael) “My belief is that anyone – from a food truck to a three-star Michelin restaurant – can utilize opsi.” (James) TRANSCRIPT 00:01.48 vigorbranding Hello everyone today I am joined by someone who knows a lot about how to run an a fishing kitchen his name is chef James Pasa Faro James how you doing say hello and give us a little bit of your backstory. 00:17.65 James Hi thanks for having me. Um, yeah, my background I started in the cooking culinary world when I was really young something I really wanted to do from a young age bounced around a bunch ended up in Minnesota. I work for some really great chefs like Gavin Casean and Michael Mina and um here I am now working in technology which I never thought I probably have to say out loud. 00:42.10 vigorbranding That's awesome. We're gonna talk about opsy here in a little bit but where did the whole love of cooking come from like where did it start I mean how did you? How did you happen upon it. 00:51.22 James Yeah, um, you know a lot of the times I think generally this story kind of goes for people. It's like you know they're cooking in a kitchen if they're grandmother or mother some some family member or it's a family-owned operator. My parents. Ah, my mom was in sales for telecoms so she worked for att my father was in floing so he worked worked in union in New York and then he owned a business in New Jersey where we grew up and he just had friends that were in hospitality so they would always throw a a game dinner every year at a restaurant called perona farms and it was run by 3 brothers and. 01:09.94 vigorbranding And. 01:25.26 James They're they've been in business for over 100 years now and they're like in their sixth generation of family running it. But at the time um Kirk was the chef and he was kind of running this program where he could. Ah, bring in local hunters and fishers and cook a dinner each year and kind of run it for friends and family and kind of started blossoming from the late 80 s to early 90 s where he actually um, he launched a really successful smoke salmon business and he started sign. Ah the likes like Danielle on Louis Palydan um wolfgang puck 01:54.87 vigorbranding Um, wow. 01:55.80 James Kind of all over the country and then he started bringing these really large name chefs to this game dinner every year. So when I was like ten or eleven it was every Tuesday of every year for first Tuesday every year they would close the restaurant prep for the weekend weeding up to that Tuesday and then these chefs would come off from all over the country and at the time I had. You know and no idea it was like mingai and Robert Irvine and Danielle Balloud and all these people um, but what really drew me to it was just it was seemed like friends having fun together and it was the energy of the space and the camaraderie and the food was obviously a plus on top of it. But it wasn't ever that. Ah. That magic moment of like something hitting the pan or me tasting something. It was more about being in an environment being around people. Um, and I think really just like the culture and the energy that was built around it at the time was what really drew me in. 02:42.85 vigorbranding It's fantastic and the game dinner sounds awesome. Yeah, you have to at the end here if you have ah a recipe for Elk I Need I mean I I always have a freezer full of Elk I'm a diehard hunter and you know there's nothing better than having a great meal with friends around something you know that you've actually worked really hard for so. 03:00.94 vigorbranding Ah's it's because it's not easy to cook game I mean it's not I mean people ruin it a lot so that's fantastic. Um, so you work in Minneapolis San Francisco Boston um, did you ever have a desire to do your own restaurant. 03:01.38 James No, it's not. 03:15.61 James Um I did I mean it's obviously still there right? Ah, you know you travel different paths and it's something I definitely want to do at some point I hope to pick it up in the future. Um, but it's ah as you know and people you talked to.. It's a wildly challenging business. Ah, from any angle of it. But as an operator. It's you know ever more challenging because you're looking at 50 plus people that are banking on you. 03:39.33 vigorbranding Yeah, and no question Plus well and be an entrepreneur though. But you're now so you jumped into the tech. So that's so much easier than running a restaurant right? Ah yeah. 03:46.48 James Um, bit different ah different skill set different different patients level. 03:52.50 vigorbranding So how talk a little bit about ah opsy I Mean you've said in the past the idea of opsy started with a simple concept right? You know how to get rid of the paper clutter. You want to talk a little bit about that and you know the brain child behind it I Love entrepreneurial I mean I I consider myself one and I love the stories behind them because they're usually very. 03:59.87 James Yeah. 04:07.95 vigorbranding Simple. They're usually very true. They're very authentic and that's what makes them kind of wonderful. 04:13.31 James yeah with opsy um yeah I was about 26 in San Francisco I was working for Michael at the time. Um I just took over as chef de cuisine for a restaurant called r and 74 that was in the fiai. Um, and it was this really beautiful french. Burgundy restaurant built on a great wine program and I was drowning I um, you know took my first step into the really deep end. They trusted me with a lot of so lot of things inside the restaurant and what I really wanted was just something that I didn't have to chase around paper. Um I didn't have to. Print all this stuff off overcommunic communicate fill the binders up and I kind of went on this search for something that I thought should have been out there at the time we all had iphones and we all still have iphones and Android devices and there was these like little computers in our hands every day that I just assumed there had to even been something right? and when I went out and looked it. Didn't really satisfy the need. So I kind of went down this path with my friend and we started building. Yeah a dodpercent. 05:15.12 vigorbranding That's awesome. Necessity is the mother of invention right? So so oil stained prepless and recipes you want talk a little bit about that. 05:28.31 James Yeah, it was um yeah we were. We were going through this large change at the restaurant I I came in as an executive soou chef and then when ah the chef Mike Graffiti left I took over as a Cdc for him. Um, it was you know it was very disjointed in communication. It was kind of hurting the team because it was more of a a survived less thrive situation on a day-to-day basis. Um, and we really were very leaning forward into systems and system orientation for communication and kind of removing a lot of this gray area which a lot of restaurants are gray generally. Ah, removing a lot of the gray in this human element of just like collecting the physicals and having to put them on stations and keep them in places because you know they get oil spilled on them and you have to rewrite them or print them out again. Um, but always having a backup somewhere and technology for me was that solution to kind of develop a space where we could keep all the information in there. Keep the team all on the same page marching in and singing off the same sheet of music and moving in the same direction so that every single day when they came in they knew the goal. They knew what their goals were and what they were driving towards and then once you kind of for us when you got rid of a lot of minutiae of like where is it who wrote this who did that who did this where as a recipe. Um, it made it easier for us to focus on the larger goal which was servicing the guest and like putting out really high quality product opposed to just making it through the day because the system was broken. 06:52.28 vigorbranding Yeah I mean in any kind of a creative business which obviously being a chef is super creative in a kitchen I mean there's that organized Chaos. There's that artistry. But I think I do agree I think that people need and love process I just spent unfortunately way too much time talking about that as far as our business you know. Keeping the time and keeping things organized so that they they are. They're able to thrive right? A little organization certainly isn't ah isn't a bad thing. Um, but talk about your partner and and how your partner got into it in the business and how it got started and all that. 07:10.50 James Yeah. 07:21.67 James Yeah Matt is wildly talented. Definitely completely different skillset than I have he spent a lot of his early career in videography design. He's done all the architecture from the backend working with our cto justin writing all the code. Um, and he's done all the uiux experience for opsy which I think is really powerful because the the whole idea is that when I was conceptualizing the idea we were running into these walls of just really large enterprise systems that just weren't resonating with what I needed every single day and we needed to make sure that the tool we designed and built had to be very streamlined trim light feeling. Not so dense and cumbersome. So Matt is amazingly talented. really really smart he's taken an incredible approach from just a design perspective and user interface perspective I think he's he's setting us up for a ton of success because it's it should be something that you could easily pick up understand get into get out of and get back to work. 08:19.89 vigorbranding Fantastic and opsy recently partnered with ah Gavin Caseson is that correct notable chef ah James Blair word winner. 08:26.88 James Yeah, yeah, Gavin has um, yeah, been a ah longtime mentor friend boss lots of different capacities advisor investor. Um, but ah when I first met Gavin I came out to Minneapolis to dodge at belcour and spoon. Um, and it's kind of in between what I was going to do next and we're winding down in San Francisco and he offered me a job and I you know, kind of just expressed the idea that you know if we continue down this path talking about opportunities that I wanted to make sure you understood there was things that I was working on and that I would need this duality of support as I make me this next. Step forward. Even though I didn't take the job at the time because it wasn't the the chef role that was open. He immediately gravitated towards us and he became our first adviser very early on probably going to back six years now and then when the opportunity came up to move to a swoon and stable. We started piloting the actual project inside the restaurant. So it was um. 09:22.95 James Blessing in a curse right? You're kind of drinking from a fire hose at that point when it comes to feedback when you're given it to your team. 09:27.13 vigorbranding Absolutely so I mean you know obviously organization in any business is super important and this is an opportunity for you I guess to sell your dream or your vision here. What types of restaurants need your tool the most like who do you see as your primary customer who's who's the most suited to. To to to be involved in the Opsy platform. 09:49.49 James Yeah, we get this question a lot. Um, generally my belief system is that anyone whether it's a food truck to a threet star Missioncheland restaurant could utilize opsy multiunits single concept multi unit multiconcept the. At the end of the day. There's a there's a very large event diagram of functionality that all is true within restaurants right? You are producing food. You're managing people. You're pretty prepless like all these things are just common truths throughout the whole industry. So. We started in a place of like a spoon and stable upscale casual. This is just based on my background and Kavin's background and we built it for the 4 walls of that restaurant and it works extremely well and as we continue developing. We're focused more on both going downstream to more fine dining restaurants but also on the opposite side of that stream. Going into more casual qsr virtual brands to make sure that you know the tool still fits. We don't we don't develop in any specific way that it's like okay this really only works for Thomas Keller or Danielle or Gavin this doesn't just work for you know the Mcdonald's or the larger change or the the quick growing franchises. It's um. 10:50.64 vigorbranding Um. 10:57.25 James We take a really honest approach and when we when we work with a company whether it's your business or a multiple tuda businesses that that are our partners Now we yeah we have lots of conversation with how we can be become better. 11:07.82 vigorbranding It's awesome. It's awesome. Well I know in this industry I mean I I started my illustrious career in a restaurant like most well I shouldn't say most everybody did but I was a dishwasher and but I was very fortunate actually because I worked with ah a gentleman who was. Pretty ah, well known it was in Hershey Pennsylvania and he was a chef and he had his own place and it was sort of his last sort of ah chapter he wanted to just do his thing his way and talk about the oiltained recipes I mean this guy was crazy. Um, gourmet magazine was begging him for his. Ah. 11:22.73 James Okay, you know. 11:39.23 vigorbranding Coconut Cream Emmaellatta recipe. It literally died with Him. He would not let win the building when he made it and I mean there's a lot of that old school sort of philosophy and like artistry I mean how how how is this help with that I mean are you finding resistance from those old school guys or is everyone really realizing hey look. We've got to. We've got to have this product ah to help streamline things. 11:59.48 James You know when we first started it was a matter of like trying to delutter and reorganize and kind of update because there's been very little focus on the back of the restaurant when it comes to technology tons on the front. But you know as time goes on I think especially with covid covid has kind of changed the way people think about. 12:13.29 vigorbranding Um. 12:17.82 James But staffing and all the hardship that everyone is going through from finding staff now that people want tools that help them do more with a little bit of less systems ultimately scaffold that structure and allow people to do those things because there's you know a rubric to work within um and now we are starting to see it's less of we're not here to convince people. Of what they should be doing I'm not going to be a ah person trying to give in someone how to change the way they run their business. It's up to them to make that decision. But when we find the people that are coming to us for this Problem. It's it's something that is it clicks like they see it immediately. They understand they need to solve the problem and you see it on both ends like older chefs will have to eventually come to this idea because. 12:56.62 vigorbranding Who. 12:56.73 James They're hiring younger and younger cooks and servers and people every single day that the tool has to meet them at their staffing where they are today and yeah when I'm not very old but I'm not young anymore. Um. 13:09.68 vigorbranding Jesus. 13:10.85 James When I started. It was like take the muskin out and listen to me talk and write it down and if you don't write it down. You don't know what's going on and now it's like if I had to give a binder of paper to an 18 year old kid coming off the street to be a prep cook like he's going to look at me cross-eyed. So we're we're hoping to help meet these people this workforce this new generation of cooks and chefs. Where they are and they're far more technically inclined than any generation before they they grew up with it in their hands. Their whole lives. 13:36.72 vigorbranding It's it's wonderful I mean it's ah as I was saying earlier necessities of other invention. It makes total sense. It's a simple concept but it's a great concept and something it's it's absolutely needed I mean where do you see yourselves going in the next day two three years I mean what's what's your vision for the business. 13:48.56 James We Want to you know obviously bridge a lot of these gaps we want to again meet the people where they are. We want to help bring a little more insight to the day-to-day operators and start to segment out a piece of business that is not so financially high minded. Financial high-mounded tools are great for the controllers cfos accountants of the world but it doesn't really help the operators that are running the restaurant a day-to-day basis scheduling cooking things like that. So we're hoping to be a distillation of information at some point it sit in between those tools. Um, and then you know we're. people that believe we need to stay focused on what we're great at um and we've built a really great tool that I believe works well and we're going to continue embellishing on it and progressing and changing and ideaating on the tool and making it better and a lot of my focus now going forward is finding strong partners that are also likeminded that are. Best in class technologies that we can work with and we actually you know in the next couple weeks and months we're going to have a few announcements coming out about some of our partners that we're working with and people that I I put high value on and what they're doing and believe they are best in class. 14:53.59 vigorbranding It's awesome. Yeah I mean it's It's ah it's remarkable and it's ah it's great I mean and I think you have the the absolute right perspective on growing a business you got to stay focused and and take it to the people that need it and and I love it I Love it I'm looking forward to seeing what what the future holds. 15:04.19 James And. 15:08.61 vigorbranding Um, so I have to ask these are we do every year we do food and beverage Trends and restaurant trends and technology obviously is just always there. Always there. In fact, it's hard to find things that aren't tied to technology for a trend. 15:14.50 James Food. 15:21.33 vigorbranding Um, we we read a lot and heard a lot about robots and Kitchens and all that I mean what do you? What's your honest opinion about Robot servers and that kind of a thing. 15:30.32 James Um, you know they have their place I've been I've been to the sushi train places where the the robot brings you your drink and like drives cocktails around for sure. It'll always exist the the robot cooks like the sweet greens of the world I Think there's definitely a place for it. There's you know. 15:33.98 vigorbranding You. 15:47.82 James Very fast casual grab and go type situations that definitely serve that purpose. It will fill a gap for sure. Um, for like everything in the middle market I even think like all the way down to fast casual. Yeah I think technology is going to continue growing in a way that helps bolster the human element because. For me again going all the way back to being eleven ten twelve the reason I came into restaurants is people when you go to a restaurant and you sit down and you pay money you you get a server that is talking to you get a cook that is cooking the food. Yeah um. You ideally have a consistent experience but it's always never going to be the same It's always going to hopeful build and build and build for you and if you start removing that? yeah humanity out of the experience. Um, and I think all the way down to you know, fast food service elements. There's. Still pieces of it that the humans are going to be so I believe like technology itself. Everyone's going to want to talk about Ai replacement of people robots I mean it's just not realistic. It makes sense. So I think we'll always go down that path in certain segments. But I think where where technology really needs to go and should go is. 16:48.32 vigorbranding Um, the hunt. 16:59.62 James How do you better? The human experience while they're working and how does that bolster of the human experience while their employees of that space bolster The human experience as a guest and how do you engage with them differently and continue driving that experience and bringing them back. Whether you're picking up a burger. You're sitting down and spending thousands or hundreds of dollars on a meal. 17:17.30 vigorbranding Yeah, and I mean I love that answer and and I mean the robots are kind of kitchen kind of cool. Whatever's neat sort of trendy maybe but I love the idea your technology is one that that allows humans to do a more efficient job. Hopefully it'll drive more. 17:31.76 James Do. 17:34.74 vigorbranding Happiness culture better experience for the guest and I think at the end of the day you're right? That's what we all go out for right? We want that human experience. We want to. We want to be with friends or ah, you know business associates and just have a great time and it's That's the overall interaction. It's The. Ah, the servers. It's everybody that's involved that that makes it fantastic and makes it it. It makes an experience right? So I think ah I agree with you I Love the human side of things versus ah maybe what were the robotic side. Um, yeah, That's right, That's right. 18:00.81 James I Mean if we go all the way to robots you're gonna It's not go be hospital tow anymore. It's gonna be something completely different. 18:09.51 vigorbranding That's right, is there anything else, you'd like to tell us about opsy I mean anything else about your business the future What you see for technology. Ah any ancillary products anything like that that you want to talk about. 18:21.50 James No, we're you know we're hoping to push out a bunch of updates here. It's um, you know the the technology piece is a process that ah, that's new to me because it's it's not so physical. It's not tangible. It's more of a conversation then there's there's other people that are smarter and better than me ah doing the work and. I kind of I kind of wait for the results to test and play with um, not at the moment we're we're really just excited about some of the partnerships we're going to announce and also um, yeah, we we love being substantially footed inside the hospitality you know with myself my background Gavin we have a couple other. 18:45.57 vigorbranding Um. 18:55.68 James Chef advisor investors that we're going to kind of bring to the forefront and it's it's going to be our prime focus of having these types of conversations and create dialogues with our chef partners to make sure that we are developing the tool in a way that is applicable to their day-to-day life not from a perspective of James has been removed from the kitchen for a year and a half and 19:14.21 vigorbranding Um, yeah, you're always in Beta right? I mean you're always in Beta and it's It's a tough thing I'll see for me personally I had to learn like with the the dev work that we do and things like that it is that. 19:14.30 James He still believes. He knows what he's doing because he hasn't work in the kitchen anymore. Um, it's it really needs to be rubber meets the road type development. Yeah. 19:30.26 vigorbranding You know I'm used to in life start and stop like here. We make this and it's finished but this when it comes to software and anything development. You're always in beta so um, all right? Why? Yeah, absolutely so I got one last question all right if you had 1 final meal. What would you eat and where and why. 19:31.73 James Who. 19:38.71 James That's constant churn. 19:49.95 James Um, you know I hate to bring it all the way back to the beginning of the conversation. But um I I spent a lot of time in the kitchen while early days in the kitchen with my father as he like spent time around his friends. Um, and one of the first things I can vividly remember not making but help put together was a venison carpacco dish um with with ming sigh and it was like toasted sesames hot sesame oil slice Ven Venison Tenderor wine and like a bitter green salad and. 20:13.00 vigorbranding Um, this. 20:23.98 James Being an 11 year old kid I've never had anything like that or you're close to raw food and I the the idea is so visceral my mind I think from just the weekend leading up to it and being around my father and being around all these types of people if I had to have 1 final bite. In my life. It would be going back to that moment in time and um I think that is like the the white switch that flipped in my mind to say like you know food is what I want to do because I don't have to do social studies anymore if I do it? Yeah, we hunted fish still all the way up growing up. 20:55.45 vigorbranding Ah, that's that's fantastic. So was your father also a hunter then. 21:02.50 James Ah, mostly like upline foul stuff. Yeah. 21:02.72 vigorbranding That's awesome. Yeah, very cool, very cool. Yeah I share those passions big time. Um, what's your favorite game meat. Would it be that or is there ah venison Ah birds I mean. 21:15.12 James Um I love duck obviously um, we have amazing duck producers out here and then pheasant because that again going back to the experience like the first time I learned how to break down a full bird was um. 21:18.76 vigorbranding Who. 21:32.65 James Jalo we poed on and it was right a year or two before he passed away but it was like just learning experience and it's not going from like cleaned animal from a bag to the table breaking it down. It was like feathers and heads and wings and like. 21:48.41 vigorbranding Um. 21:49.14 James Endto-end learning how to do it. It was a really cool experience. It's something that really super value because it's applied everywhere right? Ducks Pheasants Chickens Geese All kind of the same. 22:00.67 vigorbranding That's awesome I mean like I can totally relate I mean I've done all that but never not nearly as sophisticated as you have I can guarantee you that but I mean the whole thing from the you know field to to to table. 22:10.26 James And. 22:12.30 vigorbranding And ah and I'll say this the fun and the camaraderie that comes around with it stories. It's just ah I mean it's just something I crave. In fact, if you're anywhere near my cabin on any given weekend. There's bourbon being poured and Elk burgers or ah backstraps being being provided I. 22:16.66 James Yeah. 22:30.10 James Ah, so. 22:30.80 vigorbranding I Cook all the time up there for everybody and people just stop by. They see my lights on the not even invited people will stop in because they know I'll probably be making Elk or you know pouring a good wine or bourbon and it's It's always a nice time. So I totally respect that. Absolutely absolutely. 22:41.15 James And well we'll have to talk offline about that one then. 22:47.75 vigorbranding I listen it James it was fantastic I really enjoyed talking to you I appreciate your time anything else, you'd like to leave us with. 22:53.39 James Now. Thank you I Appreciate this love to stay in touch and just appreciate giving us a platform to talk about what we're doing and we're excited to keep on going forward with everybody. 23:02.12 vigorbranding Absolutely hey and best of luck to you I Love what you're doing and I love the attitude behind it. It's excellent, well done. Thanks. 23:07.31 James Thank you appreciate it.

A three-star Michelin chef has opened a burger joint in San Diego. It's called Tanner's Prime Burgers. Exclamation point. Another one. Some hyperactive emoji. Pass the fries. The chef is Brandon Rodgers, who cut his teeth in San Diego years ago. He originally moved here to work with Tony DiSalvo, a nationally known chef who was heading up the former Jack's in La Jolla. Rodgers then joined Gavin Kaysen at El Bizcocho (now Avant). He cooked on Iron Chef with Kaysen, and their team defeated Michael Symon in “Battle Octopus.” Rodgers then went to Napa, where he spent a year at the French Laundry and met fellow chef Corey Lee. He helped Lee open Benu, and the restaurant would get three Michelin stars with Rodgers as chef de cuisine. Brandt Beef is the force behind this exclamation point. The family owned beef company in San Diego, with their headquarters above Ranch 45 in Solana Beach (their ranch is two hours east in Brawley). They're pretty renowned in chef circles because of the ethos—a multigenerational family operation, treat their animals right, no drugs, no antibiotics, single-source beef, no B.S. Just a highly respected, small-ish operation in an industry that's dominated by four major multinational beef companies. Tanner's is named after Eric Brandt's son. So this week on HHH, David and I sit down with Brandon and Eric and hear the story. And we crush a burger made with New School American Cheese (you can hear about this project in last week's episode with chef Eric Greenspan), some beef tallow fries (the best kind), an ice cream sandwich made with beef tallow and Brandon's wife's cookies. It is a phenomenal burger. And Rodgers, Brandt, and Greenspan will be serving that burger, plus another specialty of Eric's at the Del Mar Wine + Food Festival this weekend.

On episode 24, Dr. Amy Sapola and guest host, Farmer Lee Jones chat with Chef Aaron Bludorn. Originating from the Pacific Northwest, Chef Aaron Bludorn found a love for the culinary arts and hospitality from a young age. His culinary journey led him to the Napa Valley, where he spent a three-year period at Cyrus Restaurant, honing his skills under Michelin-starred Chef Douglas Keene. During this time, Bludorn imbibed the principles of cooking imbued with quality, integrity, and finesse. As New York City called, Chef Keene encouraged him to seek out Chef Daniel Boulud, emphasizing that Boulud's kitchens embodied all the fundamental pillars Bludorn sought. In 2009, Bludorn embarked on a new chapter, joining Café Boulud, where he was introduced to the newly appointed Executive Chef, Gavin Kaysen. Kaysen was in the process of assembling a team of vibrant, emerging culinary talents. In 2014, with Chef Kaysen's departure, Bludorn ascended to the role of Executive Chef. As a stalwart figure within Boulud's culinary empire, Bludorn passionately dedicated himself to nurturing the next generation of culinary leaders. His commitment extended to his involvement as a board member in the non-profit organization Careers Through Culinary Arts Programs (C-CAP). In 2018, Bludorn ventured into the realm of televised culinary competitions, showcasing his talents on the popular Netflix series, "The Final Table." After more than a decade of flourishing in the vibrant culinary landscape of New York City, he embarked on a new chapter by relocating to Houston, Texas. In 2020, he opened, Bludorn, and in late 2022 Chef Aaron opened his second restaurant, seafood inspired, Navy Blue.

The Initials Invitational presented by St. Paul Federal Credit Union Quarterfinal No. 3 features Carly Zucker, Zach Halverson, Jon Krawczynski and Gavin Kaysen

The 475th Initials Game - #InitialsInvitational | Quarterfinal: Mansour/Grimm/Oake/Everett/GorgThe 2023 Initials Invitational presented by St. Paul Federal Credit Union third quarterfinal matchup features No. 7 Carly Zucker, No. 12 Zach Halverson, No. 34 Jon Krawczynski and No. 39 Gavin Kaysen!Every Friday around 8:15​-8:20 a.m. on KFAN 100.3 the Power Trip Morning show plays the Initials Game. The game involves 12 items people, place, things, phrases or anything as long as they share the same initials. All 12 items share the same initials. The contestants do not know the initials until they are revealed shortly before the game starts. Each item has 6 clues. As soon as the contestants know who or what the host is describing, they yell out their name. Their name is their buzzer. If the contestant gets it right, they get a point. If they get it wrong they are out for just that item. The item does have to be pronounced correctly. It is best out of 12 with tiebreakers if needed. Tiebreaker items have 3 clues.#InitialsGame #ThePowerTrip #KFAN1003FOLLOW The Power Trip on Social Media:► Like the show on Facebook: http://www.facebook.com/PowerTripKFAN​​► Follow the show on Instagram: http://www.instagram.com/PowerTripKFAN​​► Follow the show on Twitter: http://www.twitter.com/PowerTripKFAN​​► Follow Cory Cove on Twitter: http://www.twitter.com/CoryCove​​► Follow Chris Hawkey on Twitter: http://www.twitter.com/Chris_Hawkey​​► Follow Meatsauce on Twitter: http://www.twitter.com/Meatsauce1​► Follow Aj Mansour on Twitter: http://www.twitter.com/AjKFAN► Follow Mark Parrish on Twitter: http://www.twitter.com/MarkDParrish► Follow Marney Gellner on Twitter: http://www.twitter.com/MarneyGellner

Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. He opened his first restaurant in 2014 and now opens over 5 concepts in various culinary and hospitality verticals. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Man [is the most surprising thing about humanity] because he sacrifices his health in order to make money, then sacrifices his money to recuperate his health, then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future, he lives as if he is never going to die, and then he dies never having really lived." In this episode with Gavin Kaysen we will discuss: Culinary school Self-auditing Fine dining Mentors The true definition of hospitality Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Ego What's one thing you ask or look for when interviewing/growing your team? Why? What's a current challenge? How are you dealing with it? Continuing to manage multiple different partners and businesses at the highest level Share one code of conduct or behavior you teach your team. Understand the job fully, more awareness and self-auditing What is one uncommon standard of service you teach your staff? Comp items to guests if they will appreciate it What's one book we must read to become a better person or restaurant owner? Eleven Rings by Phil Jackson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? opsi What is one thing you feel restaurateurs don't do well enough or often enough? Share our successes and failures with each other If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Stay curious Allow yourself to fail Relish in your success Contact: Instagram: @gavinkaysen Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Gavin Kaysen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This week on Inside Julia's Kitchen, Todd Schulkin welcomes Minneapolis chef and restaurateur Gavin Kaysen. They discuss the Twin Cities food scene and the expansion of Gavin's restaurant and catering company, as well as his first cookbook, At Home, and his work with the American Bocuse d'Or team. Plus, as always, Gavin shares a Julia Moment. Photo Courtesy of Libby Anderson.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

It's been nearly 2 years since Travis Swikard opened his smash success Callie in his hometown of San Diego, California. Prior to returning to his native state, he spent several years in New York City, several of them as chef of Daniel Boulud's Boulud Sud. Andrew and Travis have been pals for some time, so when he was in NYC in December, Travis paid a visit to Andrew's Brooklyn home to talk about what he's learned as a relatively new restaurant owner, finding his own style after years in the world of fine dining, and his advice to young cooks and aspiring chefs. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

#219 - James Beard Award Winning Chef, Gavin Kaysen ***** This week's episode is brought to you by: MARGIN EDGE Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support. VISIT: marginedge.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy ***** Gavin Kaysen is a two-time James Beard Award winner, as well as the Chef/Owner of Soigné Hospitality in Minneapolis, MN. His restaurants include Spoon & Stable, Demi, and Mara. His new cookbook, "At Home," is going to be back in stock any day now... IMPORTANT LINKS: Soigné Hospitality - https://staysoigne.com/ Gavin Kaysen - https://gavinkaysen.com/ At Home Cookbook - https://amzn.to/40gI2Mr ***** What would your life look like if your restaurant could generate consistent, predicatble 20% profits? My guess is it would change everything for you. If you've been open for at least a year, are generating at least a million dollars in revenue, but struggle with profitability... Then set up a free 30-minute strategy session to learn more about my P3 Mastermind: (The 3 Ps stand for Profit, Process, Progress) Click the link to schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule

Find out how the cooking and prep that goes on back-of-house impacts the guest. Gavin Kaysen, Founder and chef of Soigné Hospitality, knows how the unseen operations play a heavy role in developing creativity, community, and a positive guest experience. Tune in to this weeks episode to learn how the culinary touch can bring people together and strategically grown your business. You'll learn from Gavin about:Funneling creativity into creationTransferring the feeling of restorationConsistent curiosityMore!Thanks, Gavin!

This week, we've got one of the great culinary stars of the midwest, Minneapolis's Gavin Kaysen, to talk about finding ways to make home cooking a joy

Alexis Pearson is in studio for the entire show, Sauce talks about yet another Wolves disappointment that he barely escaped from seeing with his own eyes, Chef Gavin Kaysen confirms a fact that Sauce shared

Gavin Kaysen shares some more stories, the guys have another Power Trip Press Conference with Kevin O'Connell, Cory shares Headlines

Chef Gavin Kaysen joins the show in studio and brings some treats, Mark Rosen makes his regular Thursday appearance

Welcome back, friends!For this first episode of season 5, Tim sits down with Alison Arth: consultant, leadership coach, and author whose career is dedicated to working with hospitality leaders and teams to get clear on their vision.Tim is currently going through a major career shift – transitioning from his lifelong post as a restaurateur to his burgeoning frozen food business – and he saw Alison as the perfect person to have on the show.Alison certainly knows her stuff. Since graduating from Cornell University's School of Hotel Administration, she has helped lead over 40 restaurant openings including Michelin-star concepts for Chef Daniel Boulud in New York City, multiple James Beard-nominated restaurants for Chef Gavin Kaysen in Minneapolis, and Bon Appetit's Best New Restaurant in America in 2018, Nyum Bai.Their conversation represents the kind of commiseration that everyone in the restaurant industry needs right now: humor, gentleness, and genuine vulnerability.-Follow Tim on Twitter and Instagram.Follow Alison's ~Salt & Roe~ on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Do you cook At Home? What do you cook at home? How do you cook at home? Why do you cook at home? These are the questions Chef Gavin Kaysen gets asked. Chef Kaysen is the recipient of 2x James Beard Awards. He was named the Rising Star Chef of the Year 2008 and Best Chef in the Midwest 2018. He is the executive Culinary Producer for the reboot of Iron Chef on Netflix and the owner of Spoon and Stable & Demi - two award winning restaurants in Minneapolis; as well as Bellecour Bakery, Mara and Soca Cafe. For this episode Fran Racioppi sat down with Chef in one of the most iconic, and delicious, restaurants in NYC; Boulud Sud; owned and operated by legendary Chef Daniel Boulud. Chef Kaysen and Fran answered these questions in a conversation about his new book At Home. Chef talks about creating majestic moments in hospitality and in business; why we need recipes that are simple, yet authentic; why it's important not to talk down to home chefs; and what essentials make an impact on your daily meals - or holiday feasts. Pick up a copy of At Home and learn more about Chef Kaysen at gavinkaysen.com and on social media @gavinkaysen. Special thanks to Chef Daniel Boulud and the entire Boulud Sud staff for hosting Chef Kaysen and our Jedburgh Team. Read the full episode transcription here and learn more on The Jedburgh Podcast Website. Subscribe to us and follow @jedburghpodcast on all social media. Highlights:-0:00 Welcome to Boulud Sud-6:39 Why do you cook at home?-10:23 Mistakes in the kitchen-11:25 From Subway to a chef-14:50 What do you cook at home: selecting the recipes for At Home-21:19 How do you cook at home: the essentials-28:08 Majestic Moments, Clean Slates, First & Last Impressions-33:34 Why do you cook at home?-36:20 Gavin's Commandments for Shopping Lightning Round-45:59 Three Foundations to SuccessQuotes: -”I realized seven ingredients is what brought everyone together at a table.” (7:05)-”Food's food. It's to bring people together. If we burn something, throw it away and do it again.” (10:29)-”This business is not a business where you're gonna work 30 or 40 hours a week and you're gonna have nights and weekends off.” (14:03)-”I genuinely want people to use this book. I want to see it dirty. I want to see the pages ripped open.” (16:01)-”Why should I trust you, or anybody, with a $50 piece of steak if you can't take care of arugula salad.” (27:26)-”If we tell you what the menu is ahead of time you will judge it prior to getting there and you will already create an expectation of what you will like and what you will dislike before you even see the food.” (30:19)-”When anybody critiques what you're doing it feels very personal.” (32:35)Chef Kaysen's Three Daily Foundations to Success:-Create a routine-Keep an open and curious mind-Spend some time in natureThis episode is brought to you by Jersey Mike's, Compass Workforce Solutions, 18A Fitness, and Analytix Solutions

Gavin Kaysen, the chef behind Minneapolis' Soigne Hospitality, just published his first cookbook, At Home. While in New York City for a series of launch events, he found an hour to sit down with Andrew and discuss the book, his still-young career, and some milestones along the way. Gavin and Andrew have interviewed for books and online pieces in the past (see here, and here), so have a long history that facilitates a very open, honest, and fun conversation that we know listeners will enjoy.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Yannick Benjamin, of New York City's Contento restaurant, which has been lauded for not only its food and hospitality but also for its devotion to accessibility, discusses making your restaurant website as accessible as possible. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Hoda Kotb and Jenna Bush Hager get to answer some viewers questions. Also, Emily Ratajkowski in studio 1A to talk about her new podcast “Hi Low with EmRata.” Plus, chef Gavin Kaysen shares a delicious Coq au vin French dish recipe.  And, Hoda Kotb and Jenna Bush Hager talk to Lake Bell about her new book “Inside Voice.”

Chef Gavin Kaysen joined Jason to talk about his success in Minneapolis and a new cookbook.

Stephanie March and Stephanie Hansen interview chef Gavin Kaysen about his cookbook "At Home". ALSO: The Steph's explain how to season cast iron, the best Dutch ovens to buy, and applesauce.

Fargo Flash, Ben Leber, & Tommy Olson break down this weekend's Gophers/Purdue matchup. Gavin Kaysen joins the show to discuss "The Bear", his chocolate room, & more!

The crew reacts to Aaron Judge hitting home run #61. Gavin Kaysen discusses his experiences cooking for the Timberwolves, and discusses his upcoming cookbook.

Gavin Kaysen and Matt Muenster share stories from their Initials appearances, Cory can't eat tater tots, Cory has Headlines, Hawk hosts a reality show-themed A Much Better title

Matt Muenster returns to the Power Trip and talks about his video production company, Tommy Olson talks about his water intake, Hawk has the news, Chef Gavin Kaysen joins the show in studio

Hawk shares a fun Initials-related story from Gavin Kaysen, Mark Rosen joins the show and shares his thoughts on the MLB All Star Game, and the guys discuss a story from Japan about a small place to take a stand-up nap!

Chef Gavin Kaysen makes his Initials Game debut!

What do you do when you can literally do anything? Chef Gavin Kaysen worked with some of the most talented chefs in the world. He helmed awarded restaurants in major markets. He could have opened anything anywhere. And he chose to go back to Minneapolis. Today we discuss the merits of following your heart and the positive impacts it can have personally and professionally. As it turns out, success is intentional. That's Gavin Kaysen. For more on all of the chef's projects visit https://gavinkaysen.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country's best, and learn various cultures through cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm. Tune in to hear more about Chef Byron.