PRESS RELEASE, quick facts
Chef Michael Bennetts healthy Medi-bbean cookbook.
Short, but complete synopsis:
Dining and cooking in America today is getting increasingly healthier. “Tracing my culinary roots, I have used my favorite cookery style of healthy Mediterranean that has been infused with my favorite local exotic food – MANGO!”
Time period and locations:
During my time growing up in this business in South Florida; since the age of nine (enlisting my two younger brothers to cook weekend brunches for my parents), I have been cooking healthy South Florida specialty foods in restaurants, clubs and hotel restaurants. Food has been a family business starting with my Grandfather (in the Depression), Father, my Wife and both of my Daughters.
How long have you been writing?
I have been writing about food and cooking since 1990. I have reported exclusively about food, chef and restaurants in Florida and the Caribbean. I have also reported for two of America’s premiere culinary association of foodies and chefs; the James Beard Foundation (JBF) and the American Culinary Federation (ACF).
What motivated you to write this book?
I have continued educating my peers and culinary apprentices through all my cookbooks and daily work habits. Writing this book continues upon my ideals of cooking healthy where it wasn’t though to be possible (rustic Caribbean cooking) in the past.
Who and/or what inspire you most?
Of course we all say our parents but for me my Grandfather was always the best cook in the family. This became obvious to me after finding out he owned and operated several South Florida restaurants before I was born.
What are your future plans?
I am continuing my work towards lifting all South Florida culinary endeavors for readers and peers.
Have you started on your next book?
Having written four print published cookbooks and four electronic-based cookbooks since 2009, I am still forming my ideals for another book in the outline that I have taken for my past healthy recipe books.
Where did you grow up?
I grew up in South Florida, being the first child born to the 1960’s Fort Lauderdale suburb of Sunrise, Florida. Living also on the west and north coasts of Florida, have unified many “old-South” recipes in my repertoire.
Are there any famous authors that inspire you?
I loved watching the earliest of cooking shows with my mother in the early 1970’s. Graham Kerr and Julia Child became my surrogate (TV) culinary mentors.
Why do you write?
I love all art forms in my life. Food, Music (and its creation), Ice sculpturing, Recipe developing and writing story-filled books about Food and Cooking have gratified my entire life.
When did you realize that you wanted to be a writer?
Not until I hosted the annual conference for the Rare Fruit Council International and, started to tell other chefs about the uniqueness about South Florida’s exotic bounty in 1990. I began telling other chefs in the local ACF then that led me to write article about these foods so my peers could better understand how to utilize these foods into our American regional cookery.
How did you continue to write healthy recipe books?
I have been continuing my cookery ideals for readers and peers through all of my recipe books. I try to educate my employees as well as my readers on why I say to follow what I tell you to do. I prove that it is just as important to understand WHY of the cooking details as it is to make the dish correctly, so these ideals can be applied to similar types of food under different cookery needs and circumstances.
What obstacles have you overcome to write this book?
Telling employees and readers about my 30 plus years of the - why - about the process of cooking, becomes boring for most people. Knowing how food inter-relates with each other was something I learned while going to college learn to become a Pharmacist. Cooking has always been a physical manipulation of food but, how flavors are paired and then knowing how they interact - with each other - is the artistry only a chef knows.
How long did it take you to write this book?
My entire life has revolved around food and its cooking. These recipes are as temporary as interest in cooking healthier is all-consuming for the American public. My interest in cooking healthy is not. My recipe styling is helping me avoid a family history of Heart Disease and Cancer.
What research did you do for the book?
I have been researching healthy and gluten free recipes for ten years now. The statistics that have been published lately; on healthier dining, is just now catching up to the latest evolving American diet trends. I have been cooking healthy for my customers for a decade. I haven’t told people they were eating healthy because past food trends in the America tainted people’s ideas about good food and it can’t taste good. I have not only made it tasty yet its flair comes from the exotic ingredients that I have mastered - how to incorporate into Mediterranean cookery recipes and healthy cooking techniques.
Is there anything else you'd like to tell us?
Chef Michael Bennett continues to live and work in South Florida with his family. Wife Vicki has become the family’s organizational planner and domestic Goddess. Daughters; Jessica (27 years old ) in college and works at local watering hole and Rebekah (24) has just become Beverage Manager for one of downtown Fort Lauderdale’s oldest classic hotels.
Contact Info: Email: Foodbrat@gmail.com
Book Title:
“Interview with a Mango”
ISBN: 978-1-5323-3069-8
212 pages, 40 + Full color recipe photos
100+ natural, gluten-free, healthy Caribbean foods and recipes
prepared with Mediterranean cooking techniques.
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