Author And Chef Michael Bennett Writes About Miami’s Caribb-ican Culinary Culture

Aug. 5, 2011 - PRLog -- South Florida, August, 2011 ~ Foodbrats.com - announces that michael bennett, the Executive Chef of Bimini Boatyard in Fort Lauderdale and cookbook author, has now released his third book on amazon digital platform. Soon to follow will be the printed version.

Chef Michael has been a well-spring of culinary ideas that has filled the internet and he seems to have mustered sufficient time to write another book for your kitchen library shelf.

After googling “Chef Michael Bennett”, one will find dozens of pages that display author / chef michael bennett's literary creations. Chef Michael's current arrangement of writing for Miami’s examiner.com, has helped the chef contemplate more inventive inspirations; divulging to internet readers what it is like being a chef in miami. This author’s roots are definitely situated deep in south florida.

His efforts throughout the internet's social media avenues have brought chef michael bennett recognition from as far away as australia. His cookbooks are selling in distant places mainly because of the commonalities in the food used for his “Caribb-ican” recipe styling. His cookery style and the food in his recipes are universally analogous.  This has been proven from sales of his first cookbook; In the Land of Misfits, Pirates and Cooks that are being bought through the internet from as far away as India, Australia and Europe.

Michael has found that the real equalizer among cookbook readers is the interest in the culture of cooking. This is how he developed his latest book: “Culture of Cuisine”.  it delves into what miami chefs think about the ideals of cuisine. Michael rationalizes the commonalities of ideals amid the four generations of South Florida chefs that he interviewed, has helped him format the content of the book.

Interestingly enough the first and second chapters of the book 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 enthusiast. Culture of Cuisine is a book that can be used and enjoyed by all, no matter their experience level.


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 other two cookbooks are the result of working in numerous noteworthy South Florida and Caribbean restaurants and resorts. All the while he boldly honed a specific culinary leadership status.  One that touts 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 Tork Times - best places in fort lauderdale for its blustery sales increases. 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 was named locally as one of South Florida's: “Top Chef” in 2009, 2010 and 2011

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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 recipe, “Caribb-ican” stylized cookbook that is retail priced at $29.95.  the book can be bought at Amazon.com and Foodbrats.com.

•   In the Land of Misfits, Pirates and Cooks is 120 recipes, 180 + pages ($35.95) is available at the Barnes and Noble, Amazon discount books seller website and 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


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 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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