Michael Bennett releases his Third Book on 911.
South Florida, August, 2011 ~ FoodBrats.com – announces that Michael Bennett, Cookbook Author and the Executive chef of Bimini Boatyard in Fort Lauderdale is hosting a Release Party for his Third Book on September 11th, 2011 in remembrance of 911.
Chef Michael Bennett remembers the days after 911 as those of worry and sorrow, yet in the aftermath came new found pride in being an America. Ten years later we all have been changed by these events. Michael reminisced about such terrible loss and vowed to make his time a valued commodity. Since 911, Chef Michael Bennett taught himself the skills of writing and computer based book publishing to be able to share his passion for the food business with others.
Since 911, Chef Michael has written and published three books on food and cooking. His love of South Florida is seen in his first two cookbooks: In the Land of Misfits, Pirates and Cooks and Underneath a Cloudless Sky. His third book delves into what is like being a chef, called Culture of Cuisine, it notes the common ideals culinary ideals amid four generations of chefs boasting a New American Riviera (Miami) cookery heritage. He will have a book signing and half-price book release at Bimini Boatyard of the evening of the 911 anniversary.
This book’s primary assertion is based upon the ideas and ideals of some of South Florida’s Top-Chefs. Very recognizable top chef names are written about in the latter chapters, while the first three chapters discuss the rudimental ideals of being a chef. Chapter one lays the groundwork for the next two chapters. Summed up in the next few sentences, Chef Michael describes life as a chef with a particular Love-affair slant; and, is a book that can be used and enjoyed by all, no matter their experience level…
AS ANY CHEF WILL TELL YOU, “THIS IS THE HARDEST JOB THAT I EVER LOVED.” FOR MOST CHEFS, THIS IS TRUE. CULINARIANS ARE A SPECIAL BREED OF PEOPLE. THEY TAKE A RAW FOOD AND TRANSFORM IT INTO ART UNDER SPARTAN CIRCUMSTANCES.
BEING A CHEF IS AT TIMES UNSETTLING, AND SOME PEOPLE WILL NEVER KNOW THAT AS CHEFS….
- IT IS THE TURMOIL – THAT DRIVES US.
- IT IS THE HEAT AND THE FRUSTRATION – THAT RECHARGES US.
- IT IS THE NEVER-ENDING, AND DAUNTING EXPECTATIONS – THAT DRIVE US TO
- IT IS THE LACK OF SURROUNDING CULTURE – THAT MAKES US WANT TO SLICE,
WEAVE AND TIE EDIBLE WORKS OF ART INTO A MOZART-LIKE CONCERT.
- IT IS THE LACK OF UNDERSTANDING – THAT MAKES US WANT TO EDUCATE
- IT IS THE INFINITE – THAT DRIVES US TO CALCULATED SINGULARISM.
INNOVATION ARISES WITH THE PASSAGE OF TIME AND COUNTLESS HOURS OF EXPERIMENTATION.
Chef Michael has found that the real equalizer among cookbook enthusiast is interest in the culture about cooking. Interestingly enough chapters one through four are segmented into sub chapters of thought. Michael deliberated that these similar culinary culture-based 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 read daily” by all culinary aficionados.
The Use of Q.R. CODES:
Quick Response (QR) Codes! An Internet sensation, QR codes are being used by millions of people around the world. Chef Michael’s books are produced with these revolutionary codes inlaid within the text of the pages.
He first added QR codes to his newly revised first Gluten-free cookbook, In the Land of Misfits, Pirates and Cooks. QR codes quickly establish weblinks to additional information about the topic stemming from the Internet using a smartphone. On this third book, Chef Michael uses them to enhance descriptions and show additional background information on the chefs that are featured in chapter five. Chapter six goes on to describe how the Internet’s Social Media aspects are going to help young chefs in the future.
About the Author…
Formally trained in the school of hard knocks, Chef Michael has always pursued only one culinary goal, making Miami’s unique culinary ideals visible world-wide. Chef Michael Bennett has done this most convincingly through his two South Florida grounded cookbooks.
His first two cookbooks are the result of working in numerous noteworthy South Florida and Caribbean restaurants and resorts. Ones that tout a particular South Florida vogue and he has earmarked as “Caribb-ican”. Obviously this “Caribb-ican” culinary trajectory has hit a cord with local restaurant consumers. This culinary styling has played out well at his current post at Bimini Boatyard. It is where sales and customer counts have gone from sleepy to boisterous as they were recently featured in the New York Times – best places in Fort Lauderdale for its blustery sales increases. See link: http://nyti.ms/hSzpNH. Chef Michael’s Boatyard Caribb-ican menu styling emerged three years ago and has segued into accolades from local magazines as: “Best New Menu” in 2008 and, Chef Michael Bennett named locally as one of South Florida’s: “Top Chef” in 2009, 2010 and 2011. All the while Chef Michael Bennett boldly hones a specific culinary leadership status through print and on-line publications.
About Chef Michael Bennett’s other books:
Chef Bennett’s first book is titled “In the Land of Pirates, Misfits and Cooks”; it is a first-hand taste of living in the Caribbean. That is also the first interactive cookbook in America. Chef Michael has based the recipes in the book upon healthy Gluten-free cooking. And to this end, he has placed QR (Quick Response) codes on the pages so the reader can quickly interact using a smart phone or web-enabled device. Chef Michael has inlaid the QR codes on the page with the recipe, so you can instantly source that hard to find Gluten-free food item used in his recipes.
His book will energize your palate as you taste the new cookery methods and the innovative ingredients that are deliberately paired with familiar American fare. Chef Bennett takes the reader on playful culinary journeys throughout the many island Nations of the Caribbean, showing you that with a little ingenuity, you can bedazzle your taste buds by applying this tropically-inspired “Caribb-ican” cookery.
The book’s FULL FOUR color photos highlight Bennett’s signature style of presentation: “food stacking”. Chef Bennett creates towers and food that ascends, as 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 and Cook of the Caribb-ican style of cooking.
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 FOUR COLOR cookbook serves up an easy to read 180 plus pages of toothsome (110+) recipes 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” a 180 page, 110 recipes, “Caribb-ican” stylized cookbook that is retail priced $29.95. The Book can be bought at Barnes and Noble, Amazon.com and foodbrats.com.
“In the Land of Misfits, Pirates and Cooks” is 120 recipes, 180 + pages ($35.95) is available at Barnes and Noble and Amazon discount books seller website, as well at: www.foodbrats.com
“Culture of Cuisine” is 140 pages ($15.95) and is available as a digital download ($2.95) or in print from Amazon.com and www.FoodBrats.com
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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