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Chef Michael Bennett next book

Press Release

January 11th. 2011
South Florida

For more info: 305-851-3441 begin_of_the_skype_highlighting 305-851-3441 end_of_the_skype_highlighting


Author Chef Michael Bennett writes about the

Culinary Culture in South Florida

South Florida, January, 2011 ~ – announces that Michael Bennett, the executive chef of Bimini Boatyard in Fort Lauderdale and South Florida cookbook author will be releasing his third book in three years. Chef Michael a well-spring of culinary ideas has filled the internet with his authoring and seems to have mustered sufficient time to position another book for your library shelf.

After Googling the name “chef Michael Bennett” one will find a dozen or more pages of chef Bennett’s literary creations. Chef Michael’s current arrangement writing for has helped the chef contemplate more inventive inspiration divulging to his readers what it is like being a chef in South Florida. Michael’s roots are definitely of South Florida but his words depict foods gathered from around the world. His efforts throughout the Internet’s Social Media avenues have brought the chef recognition from as far away as Australia. His cookbooks are selling in distant places such as this because of the commonalities in the foods used for the recipes. Food is a universal analogue and all inquisitive cooks love reading about the use of tropical and exotic foods.

Through his years of Internet passage, Michael has found that the real equalizer is the interest in a culture of cooking across the world. It is common in any culture. This is how he developed his latest book. “Culture of Cuisine” delves into what South Florida chefs think about the ideals of cuisine. Michael rationalizes the ideals of four generations of South Florida chefs.

Within the book there are segments of thought based upon Michael’s interviews with these noted South Florida idealists. Interestingly enough the first and second chapters of the book are separated into sub chapters of thought. Chef Michael thought that the culinary ideals were similar enough to have been categorized concurrently yet, the stand-alone thoughts should have their own sectioning. The first two chapters alone have a consequential tone that screams “this has to be a daily read” for all culinary voyeurs and students of the profession.

  • Culture a Cuisine

  • How our cuisine was crafted

  • Understanding food

  • Destiny of ingredients

  • The process of how things happen

  • One moment please; your media voice

  • The first three steps

  • Back to the Future

  • Lifeline to a chef’s future ideals


About the Chef…

Formally trained in the school of hard knocks, chef Michael has always pursued only culinary goal: making South Florida’s unique culinary ideals visible world-wide. Chef Michael has done this most convincingly through his two South Florida grounded cookbooks. He has worked in numerous noteworthy South Florida and Caribbean restaurants and resorts honing a specific culinary status that he has earmarked “Caribb-ican”. Obviously this culinary trajectory has hit a cord with local restaurant consumers. This styling has played out well at his current post as the Executive chef for the past two years. Bimini Boatyard where sales and customer counts have gone from sleepy to boisterous was featured in the New Times Magazine and the New York Times – best places in Fort Lauderdale for its blustery sales increases. See links: and; .

Chef Michael’s menus emerged two years ago and segued into accolades from local magazines for “Best New Menu” in 2008 and chef Michael Bennett was named one of South Florida’s “Top Chef” in 2009 and 2010.

About chef Michael Bennett’s other books:

Chef Bennett’s first book is titledIn the Land of Pirates, Misfits and Cooks, a first-hand taste of living in the Caribbean. His book will energize one’s palate when you partake in the new methods of cooking and experience being exposed to the innovative ingredients paired with familiar American menu items – the way chef Michael makes old stale dinner items new and exciting once again. Chef Bennett takes the reader on playful culinary journeys throughout the many islands of the Caribbean showing you that with a little ingenuity you can bedazzle your taste buds by applying this tropically-inspired cookery.

The FULL 4 COLOR photos highlight Bennett’s signature style of presentation: “food stacking”. Bennett creates towers and food ascents, his recipe styling clearly characterizes “playing with food”. You will never just get food on a plate with Michael Bennett; you will get works of art. This may seem daunting to the average home cook but in true culinary tutoring style Chef Bennett explains in detail “how to play with your food”, this alone is worth having the book as you become an honorary Pirate, Misfit and Cook of the Caribb-ican style of cooking.

In the Land of Misfits, Pirates and Cooks is 120 recipes, 180 + pages and is available for $35.95 available at the Amazon discount books seller site and at

Chef Michael’s second book; Underneath a Cloudless Sky features mouth-watering recipes that will incite a pantry-quaking aftermath. South Florida’s five cookery heritages influenced the book’s recipe development. This full 4 COLOR book serves up an easy to read 180 plus pages of toothsome recipes (110+) and an instructional narrative about what it is like to dwell and work as a chef on the New American Riviera. This cookbook is the result of Michael’s reformulating the last two decades of South Florida’s “Florida’s Five Flags Fusion Foods” cookery components. The Five Flags citation represents his conceptual reformatting of South Florida’s five distinct cookery heritages.

Underneath a Cloudless Sky cookbook is retail priced at $29.95. The Book can be bought at and


Author substantive:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-time three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on South Florida’s “Caribb-ican” cuisine.

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