I feel honored to have worked with Chef Brian Kaywork. In class, he would challenge the student to learn and dive into the world of food. He didn’t make it easy because in life things are not easy. I loved his humbleness in the kitchen. He connected the dots for me as a chef in all honesty. I write this thinking about his son who I felt so happy for when I first met. I always wondered what it would be like to have a cool chef as a dad. He was the epitome of that, spot on. We foraged together and I actually found my first morrell one morning with him some time in May, 2019. He helped me identify dead elm trees for about an hour that morning before he had a class. He went out his way at all times for his student. Chef changed so many lives and will continue to do so because of his legacy. He would always shine light on the amazing bounty of Hudson Valley and reminded us of how important our environment is as chefs. This grew on me and continues to shape the chef I am today. He was my role model. The last time I spoke to him was at Adams Grocery Store, before Easter. We spoke about new ventures with my food truck and how his class was finally feeling “normal” after covid restrictions. He had his son with him and was looking for lamb to bring home to his family. Sending my condolences to them. Chef will always be in my heart. He will forever shine through my work and craft. His words, lessons, character were so true and had so much meaning. Thank you Chef Brian Kaywork, Rest Easy.