Chef Michael Bennett a new Cookbook Innovator

Celebrated chef andrestaurateur Michael Bennett opened and operated several successful restaurantsboth in the United States and the Caribbean and yet for the last three years hehas written and published three foodie books
February 08, 2012 – Author and Chef Michael Bennett -a culinary innovator.

Miami, Fl. ~For some of us in the Foodserviceindustry, a lifestyle penchant is simply in one’s blood.

   Celebrated chef and restaurateur Michael Bennett opened andoperated several successful restaurants both in the United States and theCaribbean and yet for the last three years he has written and published threefoodie books while still being the main act as theculinary leader of Bimini Boatyard in Fort Lauderdale.

    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.

     Email is another example of a traditional channel thatcompanies should focus on improving for customer service before exploringsocial media. Often times, customers send an email to a company to repair adilemma, but it can takes you a couple days before responding, this is morefrustrating to the customer.
     One of the most valuable lessons was how to manage yourselfand your staff. “Culture of Cuisine” speaks about what ideals are expected ofthem by the food and beverage industry. It is how you should represent yourselfin this discipline that is covered unanticipated-robustly in the second andthird chapters of the book. Every person who wants to work in a restaurantshould consider their staffs as part of a large family. Michael is a bigproponent of that – to work side by side with staff, get down in the trencheswith them and earn their respect that way. To take the reins of leadership isonly part of the equation, getting it right by working in every part of theequation makes it full proof.

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 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.

Follow links for more information: … … … …

# # # is the only US company that only publishescookbooks only! Send us a note and we can help you become a published cookbookauthor.

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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