Chef Brian Kaywork '02 Memorial Scholarship
Chef Kaywork was a beloved faculty member for the Culinary Institute of America, Hyde Park, NY. Brian was out doing one of his favorite things, picking spring morel mushrooms, when he passed away young and unexpectedly from a previously undiagnosed medical condition 4/30/21.
Brian was a high achiever and proudly graduated high honors (GPA 3.79) from the CIA in 2002 earning an AOS Culinary Arts, along with receiving the management award, making the dean’s list, perfect attendance awards, and was voted the honor of being his class graduation speaker. He took his education at the CIA seriously. He began his CIA education looking to make a career change to pursue a more passionate, meaningful, impactful profession. Brian furthered his culinary education by earning a CIA Fellowship Certification (Ristorante Caterina de’ Medici) in 2003. Additionally, he held a Bachelor of Science degree in Exercise Science, Western Maryland College (now McDaniel College) 1996.
Prior to teaching at the CIA, Brian’s industry experiences include destinations in San Diego, CA, the Florida Keys, New York City, Hoboken, NJ, Red Hook, NY, Rhinecliff, NY, Chatham, NY. His knowledge ranged; Pacific Rim, Caribbean, Middle Eastern, English Tavern, French Cuisine, Regional Italian, to his favorite Hudson Valley Seasonal Regional American “Farm-to-Table”. He earned a NY Times “Very Good” review in his first Executive Chef position and was honored to be a Sous Chef for his mentor featured at a James Beard Dinner.
After years working shoulder to shoulder with Hudson Valley farmers and artisans, Chef Kaywork returned to his alma mater in 2017 to do something he had always said he was going to do, “teach at the CIA.” He was energetic, thoughtful, talented, and passionate about shaping CIA students’ education and the future of our industry. He was a champion of sustainability practices, an avid forager, and he took the concept and lifestyle of farm-to-table to heart. He was deeply committed to building genuine relationships with local farmers and artisans whom he showcased through his ever-changing seasonal menus at American Bounty Restaurant (and throughout his entire chef career).
During his time at CIA, he taught: Advanced Cooking- Farm to Table Concentration BPS, Formal & Contemporary Restaurant Cooking in American Bounty Restaurant AOS, Garde Manger AOS (cross training), Introduction to Gastronomy AOS (audit).
He was active in service to the CIA: Vice Chair Faculty Council, Sustainability Committee, Student Garden Committee Co-Advisor, Academic Technology & Facilities Committee, Faculty Search Committee, 1 Restaurant Model Curriculum, Speaker at Menus of Change Leadership Summits hosted by Harvard T.H. Chan School of Public Health & the CIA, Adam Matthew Digital “Food & Drink in History” demonstrator, He was a member of the North American Mycological Association and Menus of Change University Research Collaborative (MCURC) Executive Chef Work Group founded by CIA & Stanford University.
Chef Kaywork was most passionate about his service to students / future leaders which inspired him to bring several special projects / collaborations to fruition at the CIA: the installation of historically significant “Three Sisters Edible Campus Plantings” in various locations, created standard operating procedure (SOP) for food waste management and a student sustainability steward role for American Bounty Restaurant, Poughkeepsie Farm Project 20th Anniversary Gala, Wild Foraged Foods & Cider Event with Angry Orchard, Chefs for Clearwater Benefit Dinner, and the first of its kind Progressive History Dinner “Dining Through Time in the Hudson Valley”.
This dinner was a wonderful collaboration between a Food History class, an Applied Food Studies class, and Chef Kaywork’s American Bounty Restaurant class, showcasing a menu designed from research and recipes / ingredients journeying through time:
- Honoring the indigenous, Pre- 1492
- Colonial, 1492 – 1700
- Early Republic, 1175 – 1825
- Gilded Age, 1870 – 1913
- Post-Depression, 1939 – 1960
- Modern Times, 1970 – 2021
He was featured or contributed to numerous publications/interviews/pod casts: The NY Times, National Geographic Traveler, Wall Street Journal, Imbibe Magazine, Edible Hudson Valley Magazine, Valley Table Magazine, Hudson Valley Magazine, Clever Root Magazine, Produce Business, Rural Intelligence Magazine, Visit Vortex Hudson Valley, Plum Luv Foods Live podcast, Line Cook Thoughts podcast, Trouble with Toast personality profile, Just Food Because it is Never Just food Conference CIA/NYU, Table of Contents Book, Virgin Vegan Book.
While Brian’s life was cut tragically short, he will be forever remembered for living his life fully, following his passions, caring deeply for those around him, and for his constant pursuit of exploration and adventures. He was known for being a prideful loving father and husband; a talented chef; a cherished mentor; an armchair philosopher; a devoted friend. Whether foraging, fishing, cooking, coaching soccer, camping with family, biking, hiking, running, snowboarding, or prowling the ocean for a wave to surf, Brian was in constant contact with nature and absolutely made the most of his short time on earth.