Cigar Snob Magazine: “If Hemingway Were a Chef”

“Between the cable networks and the blogs, the Instagram accounts and the YouTube channels, the cookbooks and the magazines, food is everywhere, and there doesn’t seem to be any shortage of opportunity to become a food celebrity. All it takes is a bit of personality, a cell phone camera, access to melty…

Cigar Snob Magazine: “If Hemingway Were a Chef”

“Between the cable networks and the blogs, the Instagram accounts and the YouTube channels, the cookbooks and the magazines, food is everywhere, and there doesn’t seem to be any shortage of opportunity to become a food celebrity. All it takes is a bit of personality, a cell phone camera, access to melty…

Postcard

“CHAIR THE LOVE”. Orlando Sentinel Feature

Orlando based journalist Amy Drew Thompson and I were talking about life in these challenging times. She asked me if I was doing much cooking. I had to laugh because our home kitchen looks like it would be the test kitchen for a cooking school meets a TV production studio these days….

Memories and Musings

Cigar Aficionado: A Look Back Essay

NEW WORLD CHEF For Florida “fusion cuisine” pioneer Norman Van Aken, co-owner of NORMAN’S in Coral Gables, the kitchen is his classroom. By Mervyn Rothstein               January/February 2000 ~~~~~~ On West Flagler Street in Miami, not far from Calle Ocho, the long street that’s the heartbeat of…

Interviews with NVA

City & Shore Feature and Interview

Journalist Greg Carannante of City & Shore Magazine asked some fun questions to me for City & Shore Magazine. I appreciate the fun he injected into the interview format! Have a read. “Let’s not allow the huffing and puffing of the current celebrity chef trend drown out the bellwether contributions of Florida’s…

FLAMINGO MAGAZINE PONDERS THE BEARD AWARDS

Journalist Eric Barton writing for Flaming Magazine asked some questions about if those of us in Florida should still care about the annual James Beard Awards. It is a lengthy piece with an examination of the highly esteemed awards now coming under fire from some quarters. You can and should form your own…

Interviews with NVA

The Orlando Sentinel and Florida Foods

“When you’re the Eagles…” Chef Norman Van Aken begins, “you’ll have one fan yelling for ‘Desperado’ and another for ‘Tequila Sunrise’ and the band has to deal with that, of course, but they’re also artistic in nature. And they have to evolve so they don’t feel like a lounge act.” I smile….

Interviews with NVA

FLAMINGO MAGAZINE ON NORMAN VAN AKEN

NORMAN VAN AKEN The founding father of New World Cuisine has been busy tackling several new projects during quarantine. Photography courtesy of Norman Van Aken Chef Norman Van Aken has no shortage of accolades. You can find his name in the list of Who’s Who in American Food and Beverage from the James Beard…

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@NormanVanAken

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#fusion #newworldcuisine

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
© 2021 Norman Van Aken. All rights Reserved.