"Sometimes the city where you cut your teeth and completed your training may not be the best place to start your business. Either for personal or financial reasons. When and how do you decide to move to a new market? What are the challenges and some of the benefits of going from a city like NYC to a smaller city with a burgeoning food scene in the midwest? Our guest today is Gavin Kaysen Chef/Owner of Spoon & Stable, Demi, and Bellecourt. Gavin has worked at fining dining restaurants across the globe and was the Executive Chef at Cafe Boulud before returning to MN in 2014 to open Spoon & Stable. Gavin is a two time JBFA recipient and was named Best Chef Midwest in 2018."
Sometimes the city where you cut your teeth and completed your training may not be the best place to start your business. Either for personal or financial reasons. When and how do you decide to move to a new market? What are the challenges and some of the benefits of going from a city like NYC to a smaller city with a burgeoning food scene in the midwest?
Our guest today is Gavin Kaysen Chef/Owner of Spoon & Stable, Demi, and Bellecourt. Gavin has worked at fining dining restaurants across the globe and was the Executive Chef at Cafe Boulud before returning to MN in 2014 to open Spoon & Stable. Gavin is a two time JBFA recipient and was named Best Chef Midwest in 2018.
Image courtesy of Libby Anderson.
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