Jonathan Waxman and Gavin Kaysen Team Up for JBF’s Taste America in Minneapolis


“For chefs, Jonathan is like our Obi-Wan Kenobi,” said JBF Award winner Gavin Kaysen of fellow Beard Award winner Jonathan Waxman, the Taste America All-Star chef cooked dinner for a sold-out crowd on Friday night in Minneapolis. 


Kaysen, who grew up in Minneapolis and left for 16 years, working as a chef in San Diego and New York City, most recently and notably as the chef of Daniel Boulud’s Café Boulud, where Kaysen won the JBF Rising Star Chef award in 2008. 


The award-winning chef’s return to his hometown to... Read more >

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James Beard Foundation's Taste America® Preview: Minneapolis


The James Beard Foundation’s Taste America® national epicurean tour continues this weekend with two days of star-studded events in Minneapolis, featuring Taste America All-Star and JBF Award winner Jonathan Waxman, Local Star and JBF Award winner Gavin Kaysen, and guest emcee and JBF Award winner Andrew Zimmern. Friday night kicks off with a tasting reception from some of Minneapolis's finest, followed by an exclusive four-course dinner prepared by Waxman and Kaysen. On Saturday the action moves to Sur La Table for cooking demos and book signings from Kaysen, along with free tastings from local vendor Chocolat Céleste.


For tickets and more information about the chefs and vendors appearing, check out ... Read more >

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Throwback Thursday: JBF Award Winner Gavin Kaysen and the 2015 Bocuse d'Or


JBF Award winner Gavin Kaysen was one of the coaches of the U.S. team that brought home the silver medal from this year’s Bocuse d’Or, the world’s most prestigious cooking competition held biannually in Lyon, France. Kaysen, who won the JBF Rising Star Chef award in 2008, competed in the 2007 Bocuse d'Or, and has been involved with every subsequent American team. In this week's TBT we’re celebrating his hard-fought victory with this video of Kaysen on the red carpet at the JBF Awards in 2009, where he dished on breakfast, Café Boulud, and the significance of presenting the Rising Star category with JBF Award winner Jacques Pépin.


Stay tuned for updates on the 2015 James Beard Awards. The Restaurant and Chef Award semifinalist announcement is coming up on Wednesday, February 18.

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Gala Chef Q & A: JBF Award Winner Gavin Kaysen

JBF Award winner Gavin Kaysen


JBF Award Winner Gavin Kaysen, Café Boulud, NYC


What’s your go-to guilty-pleasure food?



What’s your favorite movie, and why?

Rudy. I love the never-give-up attitude, and when it’s a true story it makes the movie that much more worth watching.


Describe the last great meal you ate.

I was in Lyon for the Bocuse d’Or this past winter and went to Daniel Boulud’s parents’ house for a visit. It turned into a four- hour lunch with his father’s housemade head cheese, sausages, bread, and a roasted leg of lamb his mom made. We enjoyed a bottle of wine and finished the afternoon off with homemade limoncello. It reminded me why I got into this industry in the first place.


What’s your earliest food memory?

Making Christmas cookies with my grandmother at the age of seven. I still use the same roller for the cookies that I make with my... Read more >

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Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon

Chilled Corn Soup with Scallion Toasts and Smoked Salmon We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.

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On the Red Carpet: The Next Big Trend?

Bio charred bones...the Next Big Trend?

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On the Red Carpet: Summer Vacation

Barcelona, Shanghai, Italy, Norway, Denmark, Sardinia, Blue Hill at Stone Barns...where to find all the big chefs this summer.

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Recipe: Chilled Tomato Soup with Basil Guacamole

Chilled tomato soup When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.

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The Big Names Arrive on the Red Carpet

What do the country's best chefs eat for breakfast on the biggest day of the year? Snack blogger Jennifer Leuzzi finds out on the red carpet at Avery Fisher Hall before the 2009 James Beard Foundation Awards.

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JBF Kitchen Cam