Monday, February 10, 2014

Chef Michael Bennett crafts another Healthy cookbook

Press Release
            FOR IMMEDIATE RELEASE
 
February 1st, 2014
South Florida

For more info:  954-404-0815


Chef Michael Bennett crafts another Healthy, Gluten Free, Natural Seafood Cookbook.
from Chef Michael Bennett



            South Florida, February 1st, 2014 ~ FoodBrats.com - Publisher for the Culinary Profession – After Chef Michael Bennett’ s fourth cookbook that reached Amazon’s TOP 20 spot (Natural Recipes that will Change Your Life), Chef Michael Bennett just released his fifth book Natural Know-How Cookbook and after one week it breaks into the TOP 100 in the Natural Cookbook category.

Chef Michael Bennett ’s Gluten Free Seafood cookbook was crafted through years of thriving as a Top Chef in South Florida. The Cookbook’s Gluten Free recipes evolved after a daily two-year trial and error process were his restaurant customers appraised Chef Bennett’s new health seafood recipes. He culled his ever-changing healthy Seafood Prie-Fixe menu to only using his best 100 new Gluten Free recipes and made them apart of this cookbook. This process led Chef Michael Bennett to publish this second all-Natural Cooking E-book cookbook that is due out in February of 2014.

Chef Michael Bennett ’s new Gluten Free Cookbook thesis is based on ease of use, availability of common ingredients and features vigorous Starter Plates and Main Plates. Chef Michael Bennett’s latest cookbook is second part in his E-book series that focuses on the natural Seafood cookery. This cookbook delves into why one should change their cooking habits to use more natural foods and cooking techniques to produce recipes that will amaze your tastebuds. Throughout this cookbook of healthy Seafood-based meals, there are dozens of useful healthy lifestyle tips and cooking techniques that you can employ to make tonight's dinner special.

Inside the Cookbook:
  • You will discover the over 100 natural recipes that will appease your fussiest guest,
  • What a healthy natural seafood Gluten Free diet can look like,
  • It uses Nature’s top super-foods to incorporate into your recipes,
  • And, it will help you understand the Asian culinary concept of Ying and Yang in food.
  • It is practical, straightforward and fun. These recipes are gourmet but are written so they are simple to execute. 
Natural Know-How Cookbook:
  • Is a 100 recipe, 180 page eBook that is available for download on Amazon exclusively for only .99 cents.
  • Over 25 Full color pictures of the recipes.
  • All recipes are healthy, Gluten-Free and extremely tasty.

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 is the founding author/member of FoodBrats.com - the publisher for the Culinary Arts. He also holds culinary affiliations with several culinary and food-related organizations in the USA and around the world. He regularly lectures on South Florida’s healthy “Caribb-ican” cuisine. 
 



Reviews on Chef Michael Bennett 's first All-Natural Cookbook:

Natural Recipes That Will Change Your Life:
Simple and Healthy Recipes for Delicious Appetizers
RATING: 3.71  

Author and Chef Michael Bennett – South Florida (Miami, Fl.) has become a livewire cookbook writer and publisher. In the past four years he has written, produced and published four cookbooks along with writing ghost-authored cookbooks for two International Publishers. Chef Michael Bennett has been a noted South Florida chef with participation in dozens of charity and culin...more

Reviews

May 23, 2013Pax Fernandez rated it 3 of 5 stars
It is akin to cooking and eating with a conscience. Michael Bennett carefully weave the art of cooking with the science of achieving a healthy body and sane mind. He introduced to his readers an approach in eating that have been inspired by the wisdom of the ages.

The encouragement to lose or at least lessen the meat in our diets can be a bit difficult for some to fathom. Nevertheless, his method of going natural is worth trying with determination and discipline as their key components.

He provided recipes that are simple, fun and with some twists on the classics (bouche and ceviche).

The good thing was he also plotted a sample of how going natural can be applied in a daily eating regimen. It would have been better though if he added more recipes for his readers to be more inspired.

Furthermore, the chef-author courageously shared his ideas based on how he was able to curb his personal health concern by changing how he ate. The good thing is he still leaves it up to the reader to decide whether he/she will adapt to his approach.

This book is a must have for those who thought they have 'read it all'.

Rating: 3/5
Jun 13, 2013Dini rated it 3 of 5 stars
This has been one of many recipe books I have gone through so far and I could rate it as average comparatively and my feedback is a mixture of pros and cons of the book.
Recipe books are mostly for fun and to try something new and different. But as per the title in this book “Natural recipes that will change your life”, it adds some kind of seriousness to the book making it unique and stands above the ordinary cook books. However I did not find the book as professional and inspiring as I expected it to be. For one thing, the font style and the size were lacking the professionalism. True that it was easy to read and soothing for the eyes, but it would have been better if the recipes were somehow managed within 1-2 pages and followed a standard font style, size and a format. 

According to my view, table of contents plays a major role in attracting the readers to read the book. That is even more important with e-books as the reader usually don’t get a chance to flip through any random page before the purchase. Also if we go with the famous saying “first impression is the best impression” table of contents is quite powerful to intrigue the readers. Unfortunately I don’t find that technique has been used in this book. I feel it would have been a great catalyst if the recipe names were also penned down as sub topics so that readers will be both curious to learn the new recipes and also would know what to expect from the book.

The content was great. The author has nicely presented many important facts in a well-organized way. Yet again I felt inconvenient with the amount of facts written per page and it often gave me the feeling as if the simple facts were unnecessarily extended over many pages. It’s my habit to sometimes go back and re-read something which I came across little while ago in order to memorize. In this book I had to go back through several pages to find out the stuff other than doing a quick scan through 1-2 pages like how it happens with other books.

The theme of the book “Natural foods” is quite appropriate to the modern society. But in the same time, in internet we all come across hundreds of blog articles related to this field. It’s a plus point that all the important facts were found in this book in concise manner. However, being an avid reader especially on healthy diet and related topics I hardly found anything new and unique in this book.

As for a recipe book, recipes were too less and not even half of the book was of recipes. I loved the way how the recipes were written with step wise direction and notes. Explanations were quite practical and guidance was proper. But the recipes lacked one good feature, which is the mentioning of the level of expertise needed. The recipes would have looked perfect with the expertise level given first and also it might have been a nice way to categorize and order the recipes in the book with ascending pattern of the level.

The book starts with lengthy explanations, not that I’m complaining. All the topics and the chapters prior to the recipes were well written and quite insightful but comparatively the ending of the book is quite abrupt and unexpected.

Considering all plus and minus points I have mentioned above, I would rate the book 3 stars but would recommend it to anyone who is ready to switch into a healthy diet and is eager to learn how and why.
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Jun 17, 2013Karen Mclaren rated it 4 of 5 stars
The truth of the matter is really this - we are what we eat! Yep, it sounds like a worn-out cliché, but it actually is true. And we are truly seeing the damaging impact that overly-processed, packaged, high fat, high sodium, pesticide- and chemical-laden foods are having upon our bodies and our society....just look at the soaring rates of diabetes, heart disease, and cancer. It is time for us to take a long, hard look at what we're feeding ourselves, and make a positive, healthy change; not only...more

May 23, 2013Charles Franklin rated it 3 of 5 stars
As a person who has been making the transition toward a more natural diet, I was naturally drawn to this book. Overall, I would say that it was a helpful book at inspiring readers to eat more natural. I liked the personal Introduction that discussed the author’s motivation for writing the book as well. It set the tone of a book as a regular guy who has learned a few things about nutrition. After reading so many books from “experts”, this was a nice little break. I also agree wholeheartedly with...more

Aug 02, 2013Valerie Lewis rated it 4 of 5 stars
This book was great for learning more about the way food can be used for a healthier body. This book talked about food that's great for anything from the brain to skin to burning fat and getting good cholesterol. It includes meals that can help you get started to eating natural and explains why natural eating is good for you. The only issue I had was on the recipes. They all looked like they were meant for head chefs to make instead of a mom cooking for her family or a student trying to eat bett...more









Pictures of Chef Michael Bennett 's cuisine or for more information on any of Chef Michael Bennett ’s cookbooks, contact us at: foodbrat@gmail.com   |   (954) 404-0815        


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Thursday, May 17, 2012

ST. BART’S DIVER SCALLOPS from Chef Michael Bennet of Bimini Boatyard in Fort Lauderdale

ST. BART’S DIVER SCALLOPS from Chef Michael Bennet of Bimini Boatyard in Fort Lauderdale: pExecutive Chef Michael Bennet has recently written a cookbook on glutten free cooking. Michael was kind enough to share his recipe for St. Bart’s Diver Scallops from his first cookbook: In the Land of Misfits, Pirates and Cooks. Chef Bennet offers Gluten Free Dining is South Florida. One of his tips is to, “Eat more [...]/p

Saturday, March 24, 2012

Why does anyone go to live in the Caribbean?



It is the weather right?  Not this guy. I grew up in South Florida and have spent most of my life in tropical climes.  I was there to learn more about the food of the Caribbean.

What lures so many is the stunning beauty of the Caribbean Sea.  For centuries these islands have been attracting sailors from all over the globe.  The bygone era’s of pirates and even modern day swashbucklers make use of these waters and the islands that lie in and around these oceans as a refuge from persecution and shelter.

It was a tricky play for me to convince my family to agree to leave the conveniences of the modern world.  Eventually Miami’s gleaming towers of glass and steel were soon replaced by never ending horizons of blue.  The aquatic surrounding our new residence on the Island of Tortola made for glorious panoramas.  Daily scenes of mountainous isles jutting out of an azure sea so vivid you would might think this scene from my porch is an oversize post card.  We have lived our entire lives in the metropolitan landscapes of Miami and Fort Lauderdale and this new Virgin Island seascape was to me implausible. 

In my most recent daydreams of our Tortolan bliss, the seascape of blue was replaced by landscapes of green, yellow, orange and the crimson red of mango, papayas, pineapple and bananas. They line every road, trail and path multiplying copiously on every corner of our island. These small outcroppings were only dwarfed by my encounters with numerous wild groves.  As I pursued my uncovering more on foot, the high altitudes can really affect you. Did I remember to tell you that these islands are mountainous?

Imagine a Caribbean island filled with tropical foods.  A chef’s dream right?  I thought so at first, but found out what a chore it was to harvest these wild groves after climbing a combination of summits.  The altitude unsettled my self confidence.  Being someone that lived his entire life at sea level, this altitude made me confront and rethink my physical stamina.  Just about to give up this week’s attempt at finding another unusual food for dinner, I stumble across a man and his donkey. 

It seems that just a decade before the new millennium, this island had no automobiles and modern roads and donkeys were the best means of transportation.  The sun weathered old man with limited dentistry encounters, (wearing what might be graciously said as) sporting a tattered assembly of cloths and no shoes - told me that he climbs these hills daily to harvest provisions and later ensues that others have been doing this for years.  They gather on Saturday and Sunday at an aged (to put it in a good way) open-air market to sell these wild foods and I should go.  

It is not the amount of people that have crossed your path
But, how the path was accomplished.

Being at the market only a few minutes, I can see that this is the meeting place for “Belongers” to flock.  Not so much to sell their harvest but to be apart of a community.  Belonger’s are people that have lived on the island for a very longtime if not their entire lives.  This island’s populace is all about community. It seems as though everyone knows each other here.  It is unusual for you to walk any street and not be said hello. It is exceedingly strange to me, coming from Miami where nobody knows each other and most people are from someplace else.  The feeling of community is strongest on the island at the marketplace.  All the gathers sell their provisions but it really isn’t as important to make a sale as it is to be with friends.  Our time on this world can be assessed by how many people have crossed your path and affected your life.  In the Caribbean it is different.  It is not the amount of people that have crossed your path but, how the path was accomplished. 

Most Caribbean peoples share the same common history.  Discovering a social backdrop like the marketplace is just the tip of a very large iceberg. This entire social unification of islands and its cultures are different but the same in so many ways.  As a rule Islanders, are overflowing with the same atypical allegiance to its own peoples and their own individualistic cultures.  Each Caribbean island has a potpourri of divergent residents and not everyone originally comes from the same island which they now live.  Jamaicans and the people from “Down Island” (those people coming from the lower islands of the Lesser Antilles) make up Tortola’s diverse, yet the same populace.  It is awe-inspiring to be apart of a community where everyone has commonalities and feels as though they belong to something greater. 

The peoples of these islands not only have a different spirit of life that isn’t seen in America, it is poles apart.


Tortola is the “melting pot” of the Caribbean just as the United States.  Being a financial center, second busiest in the Caribbean, people from every where come here to work.  Commonalities bring people here but it is their uncommon allegiance to their home island that keeps them independently uplifted.  People from “down island” always chatter on about the natural beauty of their home island.  Dominique for example, is always said to be the most beautiful place in the world, with their rainforest and crystal clear rivers leading out to the Oceans where fishing is exceptionally popular.  While other down-islanders brag about their homeland, the Trini’s are always yakking on about Carnival. If anyone knows anything about Carnival in Trinadad, they don’t try to compare their island’s festival to a Trinadad’s.  The people of Jamaica are always talking about how beautifully rich their homeland is in natural attractions and culture. You can’t go anywhere in the Caribbean without running into a “Jerk-Shak”.  Jamaican jerk-shaks are so popular, you would think every Island has the same food.

Food is the separating and a bonding aspect to many cultures.
Being wrong once again Dad didn’t figure in the lack of everyday urban conveniences as a major dilemma for my girls.  They were to use to the modern amenities of Miami.  After one year of being un-accommodate of everyday requirements on this remote island, we returned to the good old US of A and a hip-hip- hooray’s ensued daily by my girls.

excerpt taken from my first cookbook 
"In the Land of Misfits, Pirates and Cooks"
copyright 2009, 2011

 

Sunday, February 12, 2012

Chefs writing cookbooks


Chef Michael Bennett a new Cookbook Innovator

Celebrated chef and restaurateur Michael Bennett opened and operated several successful restaurants both in the United States and the Caribbean and yet for the last three years he has written and published three foodie books


February 08, 2012 - Author and Chef Michael Bennett - a culinary innovator.

Miami, Fl. ~ For some of us in the Foodservice industry, a lifestyle penchant is simply in one’s blood.

   Celebrated chef and restaurateur Michael Bennett opened and operated several successful restaurants both in the United States and the Caribbean and yet for the last three years he has written and published three foodie books while still being the main act as the culinary leader of Bimini Boatyard in Fort Lauderdale.

    An acclaimed culinary innovator, featured in international publications and receiving multiple awards from nationally recognized organizations, Chef Michael Bennett has helped to promote South Florida innovative cookery for more than a decade.

    Some cookbook reviewers have thought that Chef Michael Bennett’s innovative ideals have helped revolutionize and shape the public's reflections on and about chefs. He has encouraged people to use Social Media and locally available exotic tropical fruit and vegetables to promote what South Florida and our outlying Caribbean Islands have to offer the experimental home cook. “That is his gig, a monster of cooking facts”, says people that he works with.

    Caribbean-based, healthy cuisine was not always Chef Michael Bennett’s specialty, however since joining with the Rare Fruit Society International of South Florida changed his life forever.  At this time in his career, his cooking style was more Californian-Asian, probably due to the fact that it is based upon a healthier cookery regime. He was accustomed to eating bold, richly flavored foods that are heart-healthy. Later down the road he incorporated a new West Indian style into this new California-Asian food styling at the 26 year old restaurant legend - Left Bank restaurant. This is where he brought in the Caribbean flair and created special dinner events that grabbed the attention of foodies and reporting agencies from around the world.

Writing a New Book, gives a Chef a New Outlook...
    Chef Michael Bennett was also instrumental in changing attitudes towards working in the service industry with his latest book “Culture of Cuisine“ as it will edify young and unsure new chefs on how to advance in this business. This new book describes and highlights accomplishments of multiple South Florida’s “Top Chefs”. It describes how to use Social Media to advance one’s own career and what steps are involved in accomplishing it.

     As social media gets all of the attention these days, it’s important to understand why  customers are turning to social media for customer service and support. While some younger consumers may be more naturally inclined to use social media, the primary reason for people is that they didn't get good customer service to begin with through in person at the table, over the phone, by email or your website. You should focus on preventing problems from happening in the first place and, focus on improving your customer service operation so that customers don’t have to escalate the situation via a social media medium. While you can’t totally control how people feel about your restaurant’s menus and service, you can remove causes of frustration that would cause them to use social media to complain about your products.

     Email is another example of a traditional channel that companies should focus on improving for customer service before exploring social media. Often times, customers send an email to a company to repair a dilemma, but it can takes you a couple days before responding, this is more frustrating to the customer.

     One of the most valuable lessons was how to manage yourself and your staff. “Culture of Cuisine” speaks about what ideals are expected of them by the food and beverage industry. It is how you should represent yourself in this discipline that is covered unanticipated-robustly in the second and third chapters of the book. Every person who wants to work in a restaurant should consider their staffs as part of a large family. Michael is a big proponent of that – to work side by side with staff, get down in the trenches with them and earn their respect that way. To take the reins of leadership is only part of the equation, getting it right by working in every part of the equation makes it full proof.


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.

Chef Michael's avail
           Like his first cookbook, a GLUTEN-FREE cookery guide - “In the Land of Misfits, Pirates and Cooks” and his second cookbook "Underneath a Cloudless Sky" also features 100 plus tropical / Caribbean influenced recipes, more than 40 Full color recipe pictures and an intriguing re-account about what it is like to be a chef working on the New American Riviera and the Caribbean.


Chef and author Michael Bennett, an acclaimed South Florida chef has made a
name for himself by mixing culinary traditions from different parts of the world and then,
using Social Media to tell others about it.



Follow links for more information:

http://blogs.browardpalmbeach.com/cleanplatecharlie/2011 ...

http://www.examiner.com/cooking-in-miami/now-gluten-free ...

http://blogs.browardpalmbeach.com/cleanplatecharlie/2011 ...

http://www.examiner.com/cooking-in-miami/america-s-first ...

http://blogs.browardpalmbeach.com/cleanplatecharlie/2011/04/caribbean_kimchi_recipe_chef_michael_bennett.php

http://blogs.browardpalmbeach.com/cleanplatecharlie/2011/10/fort_lauderdales_bimini_boatyard_for_boozy_chocolate_cake.php

http://blogs.browardpalmbeach.com/cleanplatecharlie/2011/11/bimini_boatyards_boat_show_bonanza.php

http://www.examiner.com/cooking-in-miami/michael-bennett-chef-of-bimini-boatyard-wins-pairings-tasting-event-review

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