Norman Van Aken has been described as ‘legendary, visionary and protean’. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.
He is the only Floridian inducted into the prestigious James Beard list of “Who’s Who in American Food and Beverage.” His restaurant “NORMAN’S” was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America”. He has been a James Beard Foundation semi-finalist for “Best Chef in America”.
He is the Chef and Director of Restaurants at The Miami Culinary Institute/Tuyo as well as the Chef and Co-Owner of “NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando”.
In 2006, he was honored as one of the “Founders of the New American Cuisine,” alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain’s International Summit of Gastronomy ‘Madrid Fusión’ event.
Norman Van Aken has published five cookbooks: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman’s New World Cuisine 1997, New World Kitchen 2003 and My Key West Kitchen 2012, (with Justin Van Aken).
His next book is a memoir. It is titled, “No Experience Necessary” and will be out in the Fall of 2013 with Taylor Trade Publishing.
His radio show, “A Word on Food” appears twice a week on PBS WLRN 91.3.
“Norman Van Aken is the Walt Whitman of American Cuisine” — Charlie Trotter
Havana Bananas with Rum, Chilies, and Chocolate Sauce
Serving: 4 Print Havana Bananas with Rum, Chilies, and Chocolate Sauce By Great Chefs February 1, 2014 Norman Van Aken creatively transforms fruit with ice cream by using tropical flavors sparked with chilies. Sauteed bananas are spiced with chili jelly and spooned on plates decorated with banana, chocolate, and mango sauces. A tuile cup cradles […]
Yuca-stuffed Shrimp with a Sour Orange Mojo and Scotch Bonnet Tartar Salsa
Serving: 4 Print Yuca-stuffed Shrimp with a Sour Orange Mojo and Scotch Bonnet Tartar Salsa By Great Chefs February 1, 2014 This dish has got the mojo working — screaming hot habanero chili mojo, made with cumin, orange juice, and sherry for those special moments when your taste buds come back to life. The plump […]
Pan-cooked Fillet of Yellowtail Snapper with Garlic Mashed Potatoes
Serving: 4 Print Pan-cooked Fillet of Yellowtail Snapper with Garlic Mashed Potatoes By Great Chefs February 1, 2014 Golden brown sauteed snapper fillets rest on a bed of garlic mashed potatoes. Citrus butter sauce surrounds the potatoes; blanched asparagus spears and bright blood orange segments are placed in the butter sauce. A much more exciting […]
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