Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, is now consulting for Gourmet Markets.

For Immediate Release
November 29st, 2011
Miami, Florida

Miami, Fl. | November 29th, 2011 ~ announces that our chief Author member, Chef Michael Bennett has changed career objectives and is now pursuing what he considers an idyllic Gluten-Free culinary arena, Gourmet Markets. Since his time conducting healthy Spa Cuisine based menu expansion in Miami’s Epicure Gourmet Market on South Beach, Chef Michael Bennett always wanted to get back to the console of only utilization the best ingredients to generate a superlative healthy-lifestyle cuisine.

He has developed and extended his Gluten Free culinary consultancy responsibilities among two different companies. One located in the Caribbean, on Grand Cayman (Wine Down Gourmet Market – opening next month) and opening on Valentine’s Day, 2012 – Harvest Market and Café in the upwardly classic neighborhood of Belleair Bluffs on Florida’s West Coast. After Chef Michael Bennett three year reshaping of the culinary remnant from the 1990’s – Bimini Boatyard, (BBY) he is now undertaking the development of specialized Gourmet Markets.

Chef Michael Bennett endorses his previous culinary posts – via the Social Media universe with his Gluten-Free cookbook “In the Land of Misfits, Pirates and Cooks”. It is the first of three cookbooks that he penned for albeit being the distinctly recuperative soul at the resuscitated BBY dinosaur. This past year after releasing his third cookbook, Chef Michael Bennett honed his predominately Caribbean-inspired cookbook’s recipes to be 100 percent Gluten-Free. Chef Michael Bennett’s 180 + page | four color | 125 + Gluten-free recipe cookbook was rewritten with an emphasis on America’s newest dining trend. His healthy Gluten-Free recipes capture the distinct Miami flavor of a multi-national Caribbean cookery heritage, while keeping recipes vigorously vibrant gluten-free taste profile. Powerful photography, exclusive design, one-of-a-kind recipe flow, helpful sidebars and QR (Quick Response) codes blend to create the perfect sampling of what this Gluten-Free Caribbean based cookery style has to offer. The QR codes link you directly to the Internet so your interactive experience is as fun as it is informative.

Chef Bio:
Michael Bennett, born in Fort Lauderdale, Florida. to first generation Floridians, has spent most of his adult life in the food and hospitality industry. Michael’s grandfather was the family’s first restaurateur, operating a few South Florida restaurants after emigrating here from Ohio in the 1940’s. He earned critical culinary kudos as the Executive chef for the 26 year, culinary tour d’ force – Left Bank restaurant in Fort Lauderdale. Under his auspices he brought Left Bank it’s first ever “Best of” (Zagat Survey), “Four Stars” (AAA) and “Four Diamonds” (Mobil) to their 20 plus year era of three star ratings. He is affiliatted with several culinary and food-related organizations. Chef Michael regularly lectures on South Florida’s “Caribb-ican” cuisine.
Chef Michael Bennett is considering this somewhat of a homecoming because he started cooking at a seafood restaurant on Florida’s West Coast while still attending college. He then transferred to the Culinary Institute of America to pursue his true professional passion. After leaving the CIA and for the next 11 years, Michael’s life revolved around intense periods of kitchen management followed by months of O.J.T. under the tutelage from Miami’s most important and well-known chefs. During this time he sought out the most exotic and chic dining network to hone his craft.
Chef Michael Bennett is a well-known, award winning (Chef of the Year-1995) Florida chef whose clients are a Who’s Who of Media and Sports personalities. Some of his clientèle comprise celebrities from the entertainment and sport industries including; Wilt Chamberlin, Roger Stubb, Oprah, Jayda and Will Smith, Patrick Stewart, Andy Rooney, Michael Caine, Daryl Hanna, George Hamilton, Walter Cronkie, Morgan Freeman, Elton John, Snopp Dog, Madonna, Trina, Beyonce and others…..

About was founded in 1991 and as a “budding” Chef | Author PR services provider for chefs and soon to be authors. helps Chefs and Authors publish food related articles and their own books on a regional basis. provides Chefs | Authors with direct and personal access to quick, quality orientated publication in trade paperback, custom leather-bound, and full-color formats.

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Book Review of In the Land of Misfits, Pirates and Cooks

by Chef Michael Bennett, The Food Brat
review by Maralyn D. Hill

Chef Bennett’s book starts out with a long title: In the Land of Misfits, Pirates and Cooks, Orchestrating Florida’s Caribbean Pantry into a Modern Metropolitan Cuisine. The rest is intriguing, well organized, and easy to follow with delicious recipes.

Among the hundreds of cookbooks I’ve read, including ones I’ve co-authored, this gets high marks for being useful, interesting, and cutting edge. A story with recipes always piques my interest and Chef Bennett weaves you through Caribbean history and customs and how they contributed and blended into South Florida culture.

This book challenged me personally, as it is QR Code Enabled. I had not seen that applied to a book before, so I downloaded a QR Code Reader to my iPhone (it would be available for any smart phone) to test it out. When there is a less well-known ingredient, there is a QR code as to where to find it. The same is true for some “how to” videos. You can walk away knowing the answers.

To include so many delicious and appealing gluten-free recipes is a true find for those who must eliminate gluten. For the rest of us, they represent tasty and easy solutions to a variety of healthy meals.

Let me cover the organization of this book, as it is extraordinary. It starts with an overview, recipe highlights, and a brief early history of the Caribbean. Recipes move forward to starters or appetizers, spices and marinades, and a little more story telling.

As the section on Florida’s Fusion Cuisine, Floribbean, begins, it includes salads, new and different approaches, followed by sauces. Naturally, The Food Brat author shares numerous signature dishes, and brings in the importance of seafood, poultry and meats, finishing up with veggies and starches.

The index is complete and thorough. Yet, I almost forgot to mention the importance of the tip boxes throughout the book, with substitutes, pairings, and the like.

This book was revised and updated to provide a totally gluten-free alternative that everyone can enjoy. I know I did and would certainly recommend it. I was going to test out all of the QR links. However, after my daughter went though the book, she asked for it. That is a testimonial in itself, as she doesn’t usually want any of my cookbooks. She is an excellent cook without recipes, but these, she wanted.

You can follow Chef Michael on his blog at You can also purchase several books he has written, there or on Amazon. The ISBN for this one is 9780615297781. Chef Michael has been featured in The New York Times, Ocean Drive Magazine, National Culinary Review, Zagat Review (“Best of”), as well as many local outlets. He has appeared on television shows, including “The Today Show—South Florida.” He was featured in the Miami New Times Magazine as one of South Florida’s pivotal figures in the use of exotic tropical food.