Chef Michael Bennett a new Cookbook Innovator
Miami, Fl. ~For some of us in the Foodserviceindustry, a lifestyle penchant is simply in one’s blood.
An acclaimed culinary innovator, featured in international publicationsand receiving multiple awards from nationally recognized organizations, ChefMichael Bennett has helped to promote South Floridainnovative cookery for more than a decade.
Some cookbook reviewers have thought that Chef Michael Bennett’sinnovative ideals have helped revolutionize and shape the public’s reflectionson and about chefs. He has encouraged people to use Social Media and locallyavailable exotic tropical fruit and vegetables to promote what South Floridaand our outlying Caribbean Islands have to offer theexperimental home cook. “That is his gig, a monster of cooking facts”, sayspeople that he works with.
Caribbean-based, healthy cuisine was not always Chef MichaelBennett’s specialty, however since joining with the Rare Fruit SocietyInternational of South Florida changed his life forever. At this time inhis career, his cooking style was more Californian-Asian, probably due to thefact that it is based upon a healthier cookery regime. He was accustomed toeating bold, richly flavored foods that are heart-healthy. Later down the roadhe incorporated a new West Indian style into this new California-Asian foodstyling at the 26 year old restaurant legend – Left Bankrestaurant. This is where he brought in the Caribbeanflair and created special dinner events that grabbed the attention of foodiesand reporting agencies from around the world.
Writing a New Book, gives a Chef a New Outlook…
Chef Michael Bennett was also instrumental in changing attitudestowards working in the service industry with his latest book “Culture ofCuisine“ as it will edify young and unsure new chefs on how to advance in thisbusiness. This new book describes and highlights accomplishments of multiple South Florida’s “Top Chefs”. It describes how to useSocial Media to advance one’s own career and what steps are involved inaccomplishing it.
As social media gets all of the attention these days, it’simportant to understand why customers are turning to social media forcustomer service and support. While some younger consumers may be morenaturally inclined to use social media, the primary reason for people is thatthey didn’t get good customer service to begin with through in person at thetable, over the phone, by email or your website. You should focus on preventingproblems from happening in the first place and, focus on improving yourcustomer service operation so that customers don’t have to escalate thesituation via a social media medium. While you can’t totally control how peoplefeel about your restaurant’s menus and service, you can remove causes offrustration that would cause them to use social media to complain about yourproducts.
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Mediaand Sports personalities. He earned critical culinary kudos as the Executivechef for the 26 year-local culinary force Left Bankrestaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars(AAA) and Four Diamonds (Mobil) to the long-time three star rating. He alsoholds culinary affiliations with several culinary and food-relatedorganizations. He regularly lectures on South Florida’s“Caribb-ican” cuisine.
Chef Michael’s avail
Like his first cookbook, a GLUTEN-FREEcookery guide – “In the Land of Misfits, Pirates and Cooks” and his secondcookbook “Underneath a Cloudless Sky” also features 100 plus tropical/ Caribbean influenced recipes, more than 40 Full color recipe pictures and anintriguing re-account about what it is like to be a chef working on the NewAmerican Riviera and the Caribbean.
Chef and author Michael Bennett, an acclaimed South Florida chef has made a
name for himself by mixing culinary traditions from different parts of theworld and then,
using Social Media to tell others about it.
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About The Professional Image, Inc.
The Professional Image was founded in 1991 and as a “budding” Chef/Authorservice provider for Chefs and soon to be Authors – that help to publish foodrelated articles and books on a regional and national basis. TPI provides chef/authorswith direct and personal access to quick, quality orientated publication intrade paperback, custom leather-bound, and full-color formats.
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