Synopsis
Chef Michael Bennett's latest Medi-bbean cookbook "Interview with a Mango" is described by the chef himself.... and describes his recipe styling as "Medi-bbean" *To understand the beauty of "Medi-bbean" fusion cookery, we must first understand its core definition. Medi-bbean is all about combining (fusing) distinctly different culturally-based food elements into something new, Heart-healthy, Gluten-free recipes that tastes extraordinary. 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". 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 take into account their healthy techniques in preparation. This Fusion has gone further, incorporating ingredients and methods from the Mediterranean, the Caribbean, and Central and South America into menus that, when they're successful, begin to lose their national identity and become something like the diet for a culinary One-World. **Nowadays when we say fusion, 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. - like it has happened in the Caribbean, the result has always been cookery ideologies and 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, 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 Med-ibbean style cooking method with spices from global cuisines and a Nouvelle French plate presentation, or mixing up the ingredients slightly with additions of fruit to alter the flavor. Just like in the earlier in the 1990s when everyone went for oversized plates, and you only got a spoon of everything."*** Chef Michael Bennett's "Medibbean" cooking style has made him the father of "Medi-bbean" cookery. In so much that he has learned everything from trial and error, he wants to show you an easier way to cook healthier for your family. ** When in South. Florida you can never run out of Seafood restaurant choices. South Florida has a highly diversified food culture where every observed and ranked restaurant boasts of their healthy seafood recipes. "Medi-bbean" cookery brings you the best Mediterranean cookery techniques with the exotic tropical pantry from South Florida.
About the Author
Many of Chef Michael Bennett's menus represent an elite mélange of our South Floridian pelagic-based cultures. Most come from Caribbean island nations, namely: Jamaica and the Virgin Islands (which are British), Cuba and Puerto Rico (Spanish), Haiti and Martinique (French). Chef and Author Michael Bennett cooks up a special Caribbean-style heart-healthy and gluten-free cuisine and NEW COOKBOOK. Chef Michael Bennett has tapped into these individualistic cultures that have all lent their culinary flavor to South Florida's unique dining landscape. ** After returning from a four-year culinary journey across the Caribbean, chef Michael Bennett utilized these culinary experiences to develop a “Caribb-ican” menu vibe. When it comes to food, Miami and South Florida live up to its namesake as the Magic city- food magic! *** Michael Bennett is a well-known, award-winning (Chef of the Year-1995) South Florida chef where his 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 “Med-ibbean” cuisine. Award‑winning South Florida chef — recognized as Chef of the Year (1995) by the American Culinary Federation — and former Executive Chef of the renowned Left Bank restaurant, achieving Zagat, AAA 4‑Star, and Mobil 4‑Diamond status A veteran author with around ten cookbooks since 2009, all focused on healthy cooking, gluten‑free meals, and "Medi‑bbean" (Mediterranean + Caribbean) fusion
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