GLUTEN FREE COOKBOOKS FROM MIAMI CHEF
Miami, SOUTH BEACH, Fla.–(The Professional Image, Inc.)—Chef Michael Bennett has wined and dined across the Caribbean in gourmet restaurants and hotels stationed on unique tropical destinations around the world to gather recipes for his latest cookbooks.
Today, Bennett maintains a remarkable 50-pound weight loss while continuing to enjoy the absolute best in exotic tropical recipes, coupled with an active lifestyle.
“Gourmet, Gluten Free and Healthy are no longer mutually exclusive,” said Chef Michael Bennett. “I use only the finest, freshest tropical ingredients I can find to create some of the healthiest Gluten Free gourmet recipes comparable to five-star resort menu offered in the best Caribbean restaurants.”
Chef Bennett believes that you should never have to sacrifice quality, taste, enjoyment, or satisfaction when attempting to lose 10, 50 or even 150 pounds.
Chef Bennett’s vision is simple: you deserve the best and you, too, can enjoy gourmet foods and lose and maintain a healthy weight – complimented by regular exercise. Chef Michael features delicious and healthy gourmet gluten free recipes that he developed from seven of the Caribbean’s top resort locales. His recipes have namesakes like: Antillean (Haiti-French) and Dominican (Spanish), St. Barts, Martinique (French), Blue Mountain (Jamaica-English), Belize (Central American) and St. Croix (an Island governed by 7 different countries).
Chef Bennett’s inaugural signature use of these restaurant proven recipes was at Bimini Boatyard in Fort Lauderdale, Florida and, his three generations of menu (circa 2009-2012) exemplified authentic, healthy gluten free tropical fare. After returning from his four year journey across the Caribbean, Chef Michael Bennett used only the finest and locally available quality ingredients that reflected his recipe pursuit in the Caribbean. Chef Michael first embarked offering a lighter fare for patrons who expect the best – outstanding taste and exquisite presentation – using All-Natural Seafood. His dishes soon featured gluten free as the predominate footing in future seasonal menus that eventually evolved into an entirely separate bill of fare for the restaurant.
Bennett’s recipe development namesake unify into two cookbooks: All-Natural SURF Cuisine; May, 2014 and a Gluten Free FLAVOR QUEST; July, 2014 that are being published by The Professional Image, Inc. Bennett debuts these published recipe memoirs as part of a series of healthy gourmet tropical cookbooks. Bennett intends to launch another healthy gourmet recipe cookbook later this summer earmarked “Interview with a Mango”. His groundwork and signature recipe assertion will introduce a fresh audience of Mango devotees to healthy gluten free mango recipes.
All-Natural SURF CUISINE (ISBN: 9781495105982) features 160 page, 100 plus Gluten free Seafood recipes and 40 + Full color pictures are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.
A Gluten Free FLAVOR Quest (ISBN: 9781495117619) features 170 page, 125 plus gluten free recipes with over 50 Full color pictures that include pantry busting chapters in spice and marinade combinations, salads, and one just on sauces – that will astonish – paired with any food you would normally serve for dinner in your home tonight.
BEGINNING OF A CAREER:
From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate superlative healthy All Natural, Gluten Free, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of “All-Natural” and “Gluten Free” cookery with his culinary consultancies in America and in the Caribbean.
This commenced stemming from a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his family decided to get away from beef-related dinner table but the choices in the 1970’s were limited to chicken, turkey or frozen seafood from the north. Air transportation wasn’t as advanced as today so the only seafood they ever had on the dinner table was what they caught themselves. This is how Chef Michael fostered his love and matured his knowledge of Tropical seafood.
CHEF Michael Bennett – SUBSTANTIVE:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the 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-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.
Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.
Press Only: Rebba Pusckor
The Professional Image, Inc.