An Interview with Alison Cayne, the Founder of Haven's Kitchen

Lifestyle

An Interview With Alison Cayne, Founder of Haven's Kitchen

An Interview with Alison Cayne, the Founder of Haven's Kitchen Image

Taking an idea from “passion” to “profit” in fewer than two years is a feat not many can claim. Yet Alison Cayne, 41, has been able to do just that. She is the successful owner of Haven’s Kitchen, a recreational cooking school that also is a specialty food shop and event space, located just two blocks from the Union Square farmers’ market.

Alison’s enthusiasm for a sustainable lifestyle started following the birth of her first daughter. It was this turning point that encouraged her to begin thinking of humans and nature as one in the same. When she went to NYU in the fall of 2010 to work towards her Masters in Food Studies, it ultimately led to the idea of a more sustainable food system. The basis? Educating people on the connection between eating and agriculture. What sparked Alison’s idea for Haven’s Kitchen, specifically, was when she realized that having a space to teach was just as important as the concept of the larger goal. So she set about creating a welcoming, stylish space (much like her gorgeous home) and hired other small-business owners and chefs who were just as passionate about sharing their craft with the world.

When asked to share her advice for others looking to break into the sustainable lifestyle industry, she responded simply “be a true person and listen to the signals around you with a clear, curious mind.” We can’t help but think of this, not only as sound career advice, but everyday lifestyle advice, too. Today, Alison talks to Career Contessa about her ‘full plate’ running a business and supper club and balancing life with five children.

Her Starting Point

Let’s rewind to the beginning. Can you tell us about your first job? What did you learn about yourself and where did you go next?

I had the best first job. I worked for the 42^nd Street Development Project for a woman named Rebecca Robertson. It was an amazing, varied, dynamic job with a fantastic female boss.

Where did your passion for a sustainable lifestyle come from?

When I had my first daughter I began thinking about how humans and nature are one and the same. We don’t need to protect it because it’s something apart from us, but really we’re all one big system.

Where did you learn your cooking skills? Do you think formal training is helpful?

I don’t have formal training, but I have learned an inordinate amount from my colleagues who have worked in professional kitchens, some of whom do have culinary degrees. Training is helpful, formal less so.

Why did you decide to pursue a Masters in Food Studies? What was your original plan with that degree?

I didn’t have a plan so much as I wanted to start the process of getting a plan and figured a degree and, more importantly, the education that comes with it was the best place to start. I love being a student—that’s why I started a school.

Speaking of your school, Haven's Kitchen, when did you first spark the idea? How long did it take to make your vision a reality? What role did your education play?

I’ve always wanted a food business of some sort, but my life just didn’t go in that direction until the past few years. I wanted to be home with my kids and was fortunate to be able to do so, which meant no food career for me. When I went back to NYU, I thought I would end up teaching, but then realized that what I wanted to teach needed the right place. So I created the place. And then I hired better teachers.

Her Big Break

Tell us about the daily tasks and responsibilities as founder of Haven’s Kitchen. Does your job allow for good work/life balance? How many hours a week are you at work?

I’m very lucky that, for the most part, I can choose my own hours. For the first year plus, I was here six days a week, probably eight hours per day. Now that I have this amazing team in place, it’s more flexible. What makes for great work/life balance is how close I live to the business and how integrated my kids are here. They all think they “work” here—I thank the HK team a lot for letting my kids “help.”

Running a business is no small feat—especially with five kids at home! What resources do you rely on (ie: branding accounting, PR, etc.)? How did you go about expanding your team in the beginning?

I rely on an incredible team at work and an amazing young woman at home. In terms of business resources, we don’t use outside marketing, so we’re all on it internally as much as possible. I build teams the way I decorate—I just know what I like—and sometimes something doesn’t fit and that has to be addressed. But most of the time, it’s the right piece of the puzzle.

Haven’s Kitchen has a specialty food shop, recreational kitchen and event space that make up your triple bottom line business plan. Can you explain what a triple bottom line business plan is and why you use it?

“Triple bottom line” comes from a concept from a book called Slow Money by Woody Tasch. The idea is that businesses don’t have to have rapid growth in order to be successful. Our business values fiscal profit, of course, but equally as important are social and environmental profit. I think the paradigm is changing from non-profits and for-profits to a lot of shades of gray in between.

We are a mission-driven business, which just means the goal isn’t simply build and sell, but build and sell for a purpose. In our case, the purpose is to support alternatives to the industrial food system. The revenue streams of the business are threefold as well, which is interesting for us. Events are the legs—they keep the lights on. The café is the heart—it builds our community, welcomes people. The school—it’s the soul.

Haven’s Kitchen is impeccably designed. Did you know the look you were going for ahead of time or did it develop as you bought furnishings?

I knew I wanted something open and charming but not too precious. It always develops, but the idea behind my design aesthetic is pretty consistent.

Tell us about your cooking classes and sought-after supper club. How did you get well-known chefs to participate in the club? How are your cooking classes unique?

I think we’re unique because we are so focused on the home cook and the produce. We teach technique because it helps bring out the best in the food, but we’re really all about getting friends and families around the table and enjoying food together again. That’s our way of reconnecting people to local agriculture and I think it’s working. Our chef friends who do the supper clubs are just really supportive, wonderful people. The food world is a very special place.

Her Perspective

If we had the chance to peek at your schedule, what would an average day look like?

6:45 a.m.: Wake up, coffee before I speak

7:20 a.m.: Take my kids to school

8:30 a.m.: Try to run, or yoga if I don’t have to go to the flower market

9:30 a.m.: At HK answering emails, hosting meetings, working the register, writing articles, etc.

Midday: Staff meal

Afternoon: Either setting up for events or more of other work stuff

6:00 p.m.: Home for dinner

8:00 to 10:00 p.m.: Tuck in the kids

10:03 p.m.: Asleep!

Fortunately for me, there is no average day. It’s always a surprise around here who is going to come in, what we’re planning next, what’s going to break…

What advice would you give to people hoping to work within the sustainable lifestyle industry? What skills are essential, and do you think having an industry niche is an advantage?

Be a true person and listen to the signals around you with a clear, curious mind.

And finally, what do you wake up looking forward to? What’s next for your career? What’s next for Haven’s Kitchen?

I can honestly say I look forward to every day. As for career goals, I’m thrilled we’re profitable at just under two years and hoping to find more ways for us to affect the food system.