Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, has departed Bimini Boatyard Executive Chef post, after a three year restructuring, to now empower a rapidly expanding Tampa Bay Gourmet Markets.

For Immediate Release
FoodBrats.com

January 1st, 2012

Contact: Rebba
954-404-0815

Tampa and Miami, Fl. | January 1st, 2012 ~ FoodBrats.com announces that our chief Author-member, Chef Michael Bennett New Year’s resolutions to changed career intent and, is now establishing what he considers an idyllic Gluten-Free, Fusion Cuisine culinary arena, being the director at a gourmand marketplace. After Chef Michael Bennett three year reshaping of the culinary remnant from the 1990’s – Bimini Boatyard, he is now undertaking the development of specialized Gourmet Markets. From the time when he directed South Beach’s – Epicure Gourmet Market’s healthy Spa Cuisine based menu expansion , Chef Michael Bennett always wanted to revisit the console of utilization the best potential ingredients to generate a superlative “home meal replacement” dining option .

He has developed and extended his healthy “Fusion-style” Home Meal Replacement cuisine with emphasis in Gluten Free dining. His culinary consultancy has stretched this past Winter between two different companies, one located in the Caribbean, on Grand Cayman and Harvest Marketplace opening on Valentine’s Day, 2012 – in the upwardly classic Tampa Bay neighborhood of Belleair Bluffs.

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 FoodBrats.com albeit being the distinctly recuperative soul at the resuscitated Bimini Boatyard eatery relic. This past year after releasing his third cookbook (Culture of Cuisine- ISBN:9781450783002), Chef Michael Bennett honed and revised his first tropical-inspired, Fusion-Cuisine cookbook’s recipes to be 100 percent Gluten-Free. His revised 180 page | four color | 125 + Gluten-free recipe cookbook has been developed with an emphasis on America’s hottest healthy Fusion-Cuisine dining trend. These healthy, Gluten-Free recipes capture a distinctive and inventive 2012 tropical Fusion cookery heritage, while keeping recipes vigorously vibrant taste profile. Powerful photography, exclusive interactive 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 Fusion cuisine has to offer.

The QR codes link you directly to the Internet so your interactive experience is as fun as it is informative. FoodBrats.com has published America’s first interactive QR code cookbook where QR codes are inlaid directly into the pages of “In the Land of Misfits, Pirates and Cooks” – ISBN: 978-0-615-29778-1. This new technology enable the recipe reader directly connect to information about recipes and cooking techniques on the Internet. Using your smart phone, just click onto the QR code and you are taken directly to these associated cookery techniques and models.

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, ran several South Florida restaurants after emigrating here from Ohio in the 1940’s. Chef Michael Bennett earned critical culinary kudos as the Executive chef for Left Bank restaurant in Fort Lauderdale. Under his auspices he brought Left Bank – the 26 year culinary tour d’ force 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 Florida’s “Caribb-ican” Fusion cuisine.
Chef Michael Bennett is considering this move back to Tampa Bay a homecoming because he started cooking at a seafood restaurant in New Port Richey while 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, he sought out the most exotic and chic dining network to hone his craft as his life revolved around intense periods of kitchen management followed by concentrated O.J.T. from the tutelage of Miami’s most important and well-known chefs.
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 Food Brats.com
FoodBrats.com is America’s first QR code enable cookbook publisher. FoodBrats.com was founded in 1991 and as a “budding” Chef | Author PR services provider for chefs and soon to be authors. FoodBrats.com was formed to help Chefs and Authors publish food related articles and their own books on Fusion Cuisine. FoodBrats.com 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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Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, is now consulting for Gourmet Markets.

For Immediate Release
FoodBrats.com
November 29st, 2011
Miami, Florida

Miami, Fl. | November 29th, 2011 ~ FoodBrats.com 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 FoodBrats.com 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 FoodBrats.com
FoodBrats.com was founded in 1991 and as a “budding” Chef | Author PR services provider for chefs and soon to be authors. FoodBrats.com helps Chefs and Authors publish food related articles and their own books on a regional basis. FoodBrats.com provides Chefs | Authors with direct and personal access to quick, quality orientated publication in trade paperback, custom leather-bound, and full-color formats.

Contact us for more information at
Email: foodbrat@gmail.com
Or; 305-851-3441

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When you think about it we will never dine again, like we did a decade ago.

With the generational gap between the 70’s counter culture people (Boomer’s) – that demanded uber-chic foods from their restaurants in the 1980’s – to today’s dining public: the Y-generation; that has lived through multiple economic down-turns and, Social Revolution over the past two decades; our current dining clientele have no idea what opulent fine dining should be.
The dining populace today is looking for dwindling prices and bold flavors. They are not looking for quality products that are organized in rich visual appeal; it has to be immediate and scrumptious without convoluted service attributes. The dining public that insisted on a 2 ½ hour dining experience is now long gone. Those people are now investing their disposable income in supporting their aging parents, instead of treating themselves to an evening of culinary pleasures.
There is one avenue in culinary field that is growing in affluence and totality; it is the Gourmet Market segment. Companies such as: Wild Oats, Whole Foods and The Fresh Market are the Big Three that are more popular today than anyone could have imagined in the beginning of the 1990’s, when this groundswell was set in motion. It is mainly because if the Boomer’s are not going out to eat in fine dining venues, they are treating themselves now to superlative foods cooked at home. Their teen-age kids are being brought up expecting this should be the norm foods at home before they leave to go to college, it seems as though this trend will transverse to the next generation unlike fine dining of the 1980’s.
Are they the Future?
Gourmet markets flaunting the highest quality cheeses from Europe, olive oils from around the Mediterranean, prime-aged meats and fresh locally harvested seafood, with occasional hints of health-consciousness abound in and around South Florida. Any metropolitan area you go, you will see the big three. There are also a few exceptions to cities where the Big Three haven’t made inroads, where home-grown gourmet markets budded from long-standing family-owned local food markets. These markets over the decades saw that as their clientele gained esteem through their occupations, so did their need to live prestigiously at home. Coupled with the lack of formal dining out of the home and the need to still treat oneself metropolitan gourmet markets flourish.
Look across the Southern United States, were retiring “Boomers” are now settling for a quite retirement from the rat race and see there is an increasing demand for Gourmet and prepared food markets. Looking across Florida, Arizona and Texas, gourmet markets like: Epicure, Norman Brother’s, Gardener’s (all in Miami), Fernanda’s and Doris markets in Fort Lauderdale and Carmine’s of Palm Beach, Rice Epicurean and Eatzies in Houston and Dallas, Central Market in San Antonio, Texas, AJ’s fine foods in Phoenix, have been growing in popularity and scope. I can remember going shopping downtown to the only place in Fort Lauderdale that sells deCecco pasta, Fernanda’s with my Grand Mother in the 1970’s. This is the way it starts for generational cooking at home. The boomers have already indoctrinated their college aged kids to expect these markets to fulfill their needs for the future.
It has been a long journey for the family markets but, this segment is expanding faster than most any other segment of the food service spectrum. “We have seen the growth in sales rise ever since the Boomers started to retire”, say the gourmet store manager I interviewed. In Tampa and Sarasota area of the Florida’s West Coast, there is up and coming places like Surf and Turf Market, and Morton’s that have broken away from the Mom and Pop attitude to roasted in house gourmet coffee beans, supply in-house prepared entire Home Meal Replacements, dedicate a major part of the floor space to European cheeses and charcuteire that until recently these commonalities were unattainable in the United States. Across the southern United States, we have seen larger towns and cities where this happens. These markets have been building in reputation for the last decade.

The NEW Social Scene:
A newly unexpected social scene for Boomers, occur at gourmet markets. Not only do people linger long at their favorite markets, purchasing specialty foods for dinner, shopping has become a see and be seen sport. It has become universal rationale to go to your favorite marketplace to spend the afternoon socializing with friends. The social culture has changed from the “me generation” to the “we generation”. As the years pass into decades, the Boomer generation finds that their kids have gone to College and now they have to look outside their home-based life to reintegrate into a social path. “Boomers” are now living their “empty-nest” lives through the social and communal aspects of shopping and the Internet. Now that their lives are freer, without children at home the need to be a part of a community grows. Being seen at these markets reaffirms their place in social order of things. Using the Internet is bring the whole right to their computer screen.
The Internet and the markets are now the new Discos for the We Generation. We all want to be interconnected with others, it is a social thing. The society as a whole went through many stages. First TV generation, then it was Cable and it’s broadcasting of specific aspects of the social realm. Cable news brought us together as a country. We all know as much of what is happening in California and New York as around the city in which we live. Cable’s social aspects such as mTV quickly spread to young Americans the Urban sounds that they never would have heard locally in their own rural part of the country without it. The rapid spread of the cable’s cooking program broadcasts have led us to watching shows and their chef hosts that we would have previously read about only on books. This has brought us all to a mindset that we need even more. That is where the Internet has become the number one outlet for information and interconnect-ability.
Not only instantaneous but everyone now can be a star as long as they can reach a dedicated following. Some feel even more interconnected on a more personal basis. With the ability to choose the blogs and YouTube videos to which, the We Generation is able to pull information instead of the classic push advertising that reined a few years ago. The social connection is stronger for those who pull information. They want to know more and seek it out on consistent basis. Dining at home has become influenced by all these evolutions on a daily basis.