Philanthropy

CHEF JACQUES PÉPIN SALUTES ‘GET COOKING’!

Hello Everyone! Stacie Archer, my partner in our non-profit, ‘Get Cooking’ and I are happy to provide and update on our progress and share this beautiful video as well! Stacie is tirelessly working to help find more ways to extend our mission. for more information on that please go to…

Philanthropy

CHEF JACQUES PÉPIN SALUTES ‘GET COOKING’!

Hello Everyone! Stacie Archer, my partner in our non-profit, ‘Get Cooking’ and I are happy to provide and update on our progress and share this beautiful video as well! Stacie is tirelessly working to help find more ways to extend our mission. for more information on that please go to…

TREASURE BOOK, ‘GRAMERCY TAVERN’

Chef Tom Colicchio was the Chef/Partner of ‘Gramercy Tavern’ in NYC when he invited me to come up and do a “Share Our Strength” dinner with him in September of 1999. We’d been to the beautiful restaurant and the more casual ‘Tavern’ side a few time by then and were…

Treasure Book: Jean-Louis Palladin

In February of 1996 I was invited to participate in the first ever International James Beard Dinners in Mexico City. The other chefs included Thomas Keller, Susur Lee, Jean-Louis Palladin, Charlie Trotter, Rick Bayless and Todd English. Like I say, ‘the first‘ of these. We were all excited for the…

Treasure Books

‘THE WAY WE COOK’, SAVEUR

I believe it was in 1994 that Saveur Magazine began publication. I was in the midst of beginning to write a cookbook for Random House titled, “New World Cuisine”. While writing a book it is very hard to do almost anything else. It is simply way too time consuming doing…

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“If the map of the world were a tablecloth, and I could choose a place at that table, I would sit at the Southern tip of Florida, at the nexus of North America and the Caribbean. My plate would touch Cuba, the Florida Keys, the Yucatan, the West Indies, the Bahamas, and South America. And, if time could tell, I would listen to the tales of voyagers, discoverers, traders and mystics who, in searching for “the Indies”, the Great Kahn and the riches of China, discovered something much more valuable and enduring, A New World of Culinary Treasures. Almost instantly, the cuisines of the Old World began to merge with foods of the new one; This evolutionary and inexorable fusion lies at the heart of New World Cuisine.”

— Norman Van Aken, July, 1993
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