Questões de Concurso

Why one restaurant chef still cooks his grandma's recipes

On his culinary quest that has included two James Beard Awards and countless "best of" restaurant mentions, chef Gavin Kaysen has amassed an impressive list of mentors: Daniel Boulud, Thomas Keller, Paul Bocuse — and Grandma Dorothy.

"Dorothy, my father's mom, was my biggest influence growing up. A home cook in the truest form, she taught me how to cook, " said Kaysen, who's based in Minneapolis. "She loved taking care of us, cooking for us and showing me how."

His parents both had demanding jobs, so Kaysen took on dinner duty to take one thing off their plates, tapping into what he learned from his grandma and bringing his family around the dinner table at the end of a long day.

One cold winter day decades ago, the future chef whipped up one of the first recipes his grandmother Dorothy Kaysen taught him. It was her signature Sunday recipe: chicken and dumplings.

"Everyone came in from outside to warm up together over this meal, " he recalled. "I had already known that this meal felt like a hug in a bowl. But at that moment, it clicked that cooking can be the basis of connection."

To this day, "I can feel her energy every time I cook and eat that dish."

Kaysen didn't realize it at the time, but his grandmother was giving him a master class in key techniques that would serve him well in his culinary career. Chicken and dumplings displays how to make chicken stock, how to cut different shapes of vegetables, how to make a roux, and more, Kaysen said.

Sure, he can whip up dishes such as huckleberry sauce-drizzled dry-aged duck breast with black truffle and homemade spaghetti with octopus, mussels and prawns — and does at his restaurants Spoon and Stable and Demi in Minneapolis.

Still, Kaysen finds himself reliably returning to Grandma's dishes, both on his menus at home and at his hot spots, which also include Bellecour bistro in Edina, Minnesota, Mediterranean-inspired Mara inside the Four Seasons Hotel Minneapolis, and his Naples, Florida-based brasserie, The Merchant Room.

"There are a lot of similarities between how I cook in all areas of my life. At the end of the day, it's all about nurturing people. Whether that's in the kitchen in my house or at restaurants, that's the goal. The only difference would be my kids are very quick to tell me if they do not like something, " Kaysen said, laughing.

Among the 100-plus recipes in his 2022 cookbook, "At Home, " you'll find his grandmother's pot roast (which is currently on the Spoon and Stable menu), those beloved chicken and dumplings, and the family-friendly recipes Kaysen believes he might be known for one day.

"When my kids look back on their childhood, I think they'll say spatchcock chicken or paella was my signature dish. Both of these are included in the book, are in regular rotation in my house, " Kaysen said, adding these dishes never get negative reviews from his crew.

As for chicken and dumplings, those in Minnesota can score a ready-to-bake, single-serving chicken pot pie at Bellecour that's essentially the same recipe, just stuffed inside a pastry crust instead of studded with dumplings. And anyone can try their hand at home with the recipe below, which Kaysen is happy to share.

"I think it's extremely important to chronicle and carry on family recipes. We are only as great as those who came before us, and I carry on my grandma's memory through her recipes, " Kaysen said. "Everything I learn is on the shoulders of someone who came before me, and this is a way I can honor that."

https://edition.cnn.com/2026/03/15/health/chicken-dumplings-recipe-gav in-kaysen-wellness

Why one restaurant chef still cooks his grandma's recipes

On his culinary quest that has included two James Beard Awards and countless "best of" restaurant mentions, chef Gavin Kaysen has amassed an impressive list of mentors: Daniel Boulud, Thomas Keller, Paul Bocuse — and Grandma Dorothy.

"Dorothy, my father's mom, was my biggest influence growing up. A home cook in the truest form, she taught me how to cook, " said Kaysen, who's based in Minneapolis. "She loved taking care of us, cooking for us and showing me how."

His parents both had demanding jobs, so Kaysen took on dinner duty to take one thing off their plates, tapping into what he learned from his grandma and bringing his family around the dinner table at the end of a long day.

One cold winter day decades ago, the future chef whipped up one of the first recipes his grandmother Dorothy Kaysen taught him. It was her signature Sunday recipe: chicken and dumplings.

"Everyone came in from outside to warm up together over this meal, " he recalled. "I had already known that this meal felt like a hug in a bowl. But at that moment, it clicked that cooking can be the basis of connection."

To this day, "I can feel her energy every time I cook and eat that dish."

Kaysen didn't realize it at the time, but his grandmother was giving him a master class in key techniques that would serve him well in his culinary career. Chicken and dumplings displays how to make chicken stock, how to cut different shapes of vegetables, how to make a roux, and more, Kaysen said.

Sure, he can whip up dishes such as huckleberry sauce-drizzled dry-aged duck breast with black truffle and homemade spaghetti with octopus, mussels and prawns — and does at his restaurants Spoon and Stable and Demi in Minneapolis.

Still, Kaysen finds himself reliably returning to Grandma's dishes, both on his menus at home and at his hot spots, which also include Bellecour bistro in Edina, Minnesota, Mediterranean-inspired Mara inside the Four Seasons Hotel Minneapolis, and his Naples, Florida-based brasserie, The Merchant Room.

"There are a lot of similarities between how I cook in all areas of my life. At the end of the day, it's all about nurturing people. Whether that's in the kitchen in my house or at restaurants, that's the goal. The only difference would be my kids are very quick to tell me if they do not like something, " Kaysen said, laughing.

Among the 100-plus recipes in his 2022 cookbook, "At Home, " you'll find his grandmother's pot roast (which is currently on the Spoon and Stable menu), those beloved chicken and dumplings, and the family-friendly recipes Kaysen believes he might be known for one day.

"When my kids look back on their childhood, I think they'll say spatchcock chicken or paella was my signature dish. Both of these are included in the book, are in regular rotation in my house, " Kaysen said, adding these dishes never get negative reviews from his crew.

As for chicken and dumplings, those in Minnesota can score a ready-to-bake, single-serving chicken pot pie at Bellecour that's essentially the same recipe, just stuffed inside a pastry crust instead of studded with dumplings. And anyone can try their hand at home with the recipe below, which Kaysen is happy to share.

"I think it's extremely important to chronicle and carry on family recipes. We are only as great as those who came before us, and I carry on my grandma's memory through her recipes, " Kaysen said. "Everything I learn is on the shoulders of someone who came before me, and this is a way I can honor that."

https://edition.cnn.com/2026/03/15/health/chicken-dumplings-recipe-gav in-kaysen-wellness

Why one restaurant chef still cooks his grandma's recipes

On his culinary quest that has included two James Beard Awards and countless "best of" restaurant mentions, chef Gavin Kaysen has amassed an impressive list of mentors: Daniel Boulud, Thomas Keller, Paul Bocuse — and Grandma Dorothy.

"Dorothy, my father's mom, was my biggest influence growing up. A home cook in the truest form, she taught me how to cook, " said Kaysen, who's based in Minneapolis. "She loved taking care of us, cooking for us and showing me how."

His parents both had demanding jobs, so Kaysen took on dinner duty to take one thing off their plates, tapping into what he learned from his grandma and bringing his family around the dinner table at the end of a long day.

One cold winter day decades ago, the future chef whipped up one of the first recipes his grandmother Dorothy Kaysen taught him. It was her signature Sunday recipe: chicken and dumplings.

"Everyone came in from outside to warm up together over this meal, " he recalled. "I had already known that this meal felt like a hug in a bowl. But at that moment, it clicked that cooking can be the basis of connection."

To this day, "I can feel her energy every time I cook and eat that dish."

Kaysen didn't realize it at the time, but his grandmother was giving him a master class in key techniques that would serve him well in his culinary career. Chicken and dumplings displays how to make chicken stock, how to cut different shapes of vegetables, how to make a roux, and more, Kaysen said.

Sure, he can whip up dishes such as huckleberry sauce-drizzled dry-aged duck breast with black truffle and homemade spaghetti with octopus, mussels and prawns — and does at his restaurants Spoon and Stable and Demi in Minneapolis.

Still, Kaysen finds himself reliably returning to Grandma's dishes, both on his menus at home and at his hot spots, which also include Bellecour bistro in Edina, Minnesota, Mediterranean-inspired Mara inside the Four Seasons Hotel Minneapolis, and his Naples, Florida-based brasserie, The Merchant Room.

"There are a lot of similarities between how I cook in all areas of my life. At the end of the day, it's all about nurturing people. Whether that's in the kitchen in my house or at restaurants, that's the goal. The only difference would be my kids are very quick to tell me if they do not like something, " Kaysen said, laughing.

Among the 100-plus recipes in his 2022 cookbook, "At Home, " you'll find his grandmother's pot roast (which is currently on the Spoon and Stable menu), those beloved chicken and dumplings, and the family-friendly recipes Kaysen believes he might be known for one day.

"When my kids look back on their childhood, I think they'll say spatchcock chicken or paella was my signature dish. Both of these are included in the book, are in regular rotation in my house, " Kaysen said, adding these dishes never get negative reviews from his crew.

As for chicken and dumplings, those in Minnesota can score a ready-to-bake, single-serving chicken pot pie at Bellecour that's essentially the same recipe, just stuffed inside a pastry crust instead of studded with dumplings. And anyone can try their hand at home with the recipe below, which Kaysen is happy to share.

"I think it's extremely important to chronicle and carry on family recipes. We are only as great as those who came before us, and I carry on my grandma's memory through her recipes, " Kaysen said. "Everything I learn is on the shoulders of someone who came before me, and this is a way I can honor that."

https://edition.cnn.com/2026/03/15/health/chicken-dumplings-recipe-gav in-kaysen-wellness

To achieve professionalism, English language teachers (both native English-speaking teachers [NESTs] and nonnative English-speaking teachers [NNESTs]) need to gain competence in disciplinary content knowledge about the nature of language, language learning, and language teaching, as well as pedagogical content knowledge regarding teaching strategies that they can use to make their teaching contextually appropriate and effective. Teachers also need to achieve the ability to use English effectively for different purposes, and acquire knowledge about English that gives them the skills to analyze and explain the language. In addition, teachers need to engage in reflective activities and classroom-based research as part of developing teacher qualifications, in order to be able to make a connection between these bodies of knowledge and their practice and continue their professional development. Benchmarks developed to measure teachers' English language proficiency need to reflect local needs and constraints as well as respond to the role of English as a lingua franca.

Content extracted and adapted from:

DOĞANÇAY-AKTUNA, Seran; HARDMAN, Joel. Teacher qualifications, professionalism, competencies, and benchmarks: Nonnative English-speaking teachers (NNESTs).2018. DOI: https://doi.org/10.1002/9781118784235.eelt0034

To achieve professionalism, English language teachers (both native English-speaking teachers [NESTs] and nonnative English-speaking teachers [NNESTs]) need to gain competence in disciplinary content knowledge about the nature of language, language learning, and language teaching, as well as pedagogical content knowledge regarding teaching strategies that they can use to make their teaching contextually appropriate and effective. Teachers also need to achieve the ability to use English effectively for different purposes, and acquire knowledge about English that gives them the skills to analyze and explain the language. In addition, teachers need to engage in reflective activities and classroom-based research as part of developing teacher qualifications, in order to be able to make a connection between these bodies of knowledge and their practice and continue their professional development. Benchmarks developed to measure teachers' English language proficiency need to reflect local needs and constraints as well as respond to the role of English as a lingua franca.

Content extracted and adapted from:

DOĞANÇAY-AKTUNA, Seran; HARDMAN, Joel. Teacher qualifications, professionalism, competencies, and benchmarks: Nonnative English-speaking teachers (NNESTs).2018. DOI: https://doi.org/10.1002/9781118784235.eelt0034