What qualities and experience makes Gavin Kaysen one of the great chefs?
oday’s guest for the quickfire challenge is Gavin Kaysen, noted young chef who has represented America in the ultimate culinary competition, Bocuse d’Or. We learn through some very retro looking stock footage that the Bocuse is like the Olympics of cooking (but they spared us any mentions of the most famous Olympian to date, Michael Phelps) where everything’s meticulously prepared and served on giant mirrored platters. As the quickfire, the chefs must make a protein within a protein within a protein (think turducken … Justine wanted someone to actually make one, but alas, they’re more creative and snobby than that). During the cooking, it’s a chance for the producers to take us inside the heads of the chefs. Bearded Kevin says the Voltaggio brothers take risks with their food (welcome to the competition, Yukon Cornelius. Where have you been?). Michael Volt says there’s not a lot for Jen to do left in the competition. But, probably much to his chagrin, when Padma goes to sample Jen’s
It’s no small feat to work for Daniel Boulud, one of the world’s most renowned chefs. But Gavin Kaysen, executive chef of Cafe Boulud in NYC, does it with aplomb and absolute skill. His endless drive and commitment to excellence also helped him compete at the Bocuse d’Or, the equivalent of the Olympics for the culinary world.
