Chef Michael Bennett describes his "Medi-bbean" cuisine as a worldly Fusion Cuisine

ISLAMORADA, Fla. - Aug. 3, 2023 - PRLog --

• To understand the beauty of Medi-bbean fusion recipes, we must first understand its core definition.
• In South Florida, the ingredients are procured from the Caribbean yet the cookery treatments of these items are based on the cookery heritages of the Mediterranean. Hence the term Medi-bbean.

Chef Michael Bennett says,  "since fusion cuisine is a general term, it is legitimately abstract; most new fusion cuisines fail to combine any elements of the cooking styles and also have no overarching fusion or eclectic theme. Medi-bbean is different. The food elements in this cuisine take to healthy food preparation techniques".

This style of fusion cuisine has gone further than most styles, incorporating ingredients and methods from the Mediterranean, the Caribbean, and Central and South America into menus that, when they're successfully blended, begin to lose their national identity and become something like the diet for a culinary One-World.

Nowadays when we say fusion, chef Michael explains,  "what we mean is we have a particular historical circumstance dealing with late-20th-century chefs and their urge to create. Whenever you have two or more cultures meeting and combining - either due to trade, conquest, immigration, etc. - the result has always been new dishes. Technically, any dish that is composed of ingredients that aren't from the same geographical area, could be considered fusion".

Chef Michael Bennett remembers how our culinary future started:

"I was a chef for many years before I was schooled in Classical French cuisine. I worked with French Nouvelle cuisine in the early 1980s, Italian/Southern France style, and the California cuisine craze of the late '80s but they tend today to marry 2 or 3 different cuisines on one plate.  Like today's Medi-bbean style cooking method with spices from global cuisines and a Nouvelle French plate presentation, or mixing up the ingredients slightly with additions of fruit elements to alter the flavor. Just like earlier in the 1990s when everyone went for oversized plates, and you only got a spoonful of every taste. "

About the Author: https://wp.me/pGYfm-hq

Michael Bennett is a well-known, award-winning (Chef of the Year-1995) South Florida chef where 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 regularly lectures on South Florida's "Medi-bbean" cuisine.

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