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 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…

Food Culture

TWO ‘FOREVER MEMORY’ NIGHTS

From The Jacques Pépin Foundation. A recap! February 18, 2025 at Sereia in Miami, FL Diners at the beautiful Sereia restaurant were treated to an incredible six-course meal crafted by Miami’s top chefs, including Henrique Sá Pessoa, Norman Van Aken, Miguel Massens, Michael Beltran, Danny Ganem, Michael Schwartz, and Soraya Caraccioli-Kilgore. The menu of dishes inspired by Jacques…

Outstanding in the Field and 4 Roots Farm Dinner

In a dynamic and sure to be delicious collaboration CEO of ‘4 Roots Farm’, John Rivers announced an event with the Farm and the roving, imaginative group knowns as, “Outstanding in the Field”. The meal will feature a tour of the amazing, multi-dimensional property that ‘4Roots Farm’ is and then…

Treasure Books

TREASURE BOOK SERIES: STAFF MEALS

The video expresses much about why I consider this a treasure book. Let me prelude it by saying when you are a restaurant owner or the chef of one this book is a godsend. We know how tough this business is. The general populace has learned much about this over…

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The Typewriter

“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
© 2025 Norman Van Aken. All rights Reserved.