What is American Cuisine? “Take a boy from the Midwest, Have him work in hash house to haute, with Frenchmen, Italian, Japanese, East Philadelphians, Latinos, other American kids and let him sweat for 15 years or so. …now pop him into the oven of your wildest imaginations and then cool with classical…
Interviews with NVA
It is an interesting experience to be interviewed. I realize that in the presence of a good interviewer I can learn a lot even though they predominantly asking me questions about my life. It is in the way of asking that sometimes new insights are found that I had not realized or realized in the same way about myself. And then on the other side… . It can be a very effective way for people who wish to know the more personal side of me and the life I have lived with my family, friends, colleagues and co-workers to be illustrated. Each interview can offer a new angle on the mystery of our shared time on earth.
Category: Interviews
Student Interview
1. I know that you love to cook and create dishes from a lot of Latin and Caribbean countries, but have you traveled to most of the places that you are inspired by? And which places were the most inspiring? We haven’t been able to travel as much as we’d like to….
An Interview with Norman Van Aken
Tell us about your formative years and how did you find your way into the culinary field to become widely known as ‘the founding father of New World Cuisine’. NVA: My ‘formative years’ eh? I first must tell you that I wrote a memoir on this which goes into some length on…
13 Questions With Norman Van Aken, Founding Father Of New World Cuisine
Written/Posted By Faiyaz Kara When Norman Van Aken talks, people listen. The Illinois-bred and Florida-honed chef’s influence on modern-day cookery is undeniable, but the celebrated “Founding Father of New World Cuisine” isn’t done yet. Van Aken plans to open a yet-to-be-named restaurant in Mount Dora in early 2016, an announcement that came…
Interview with Norman Van Aken
What inspired you in the search of new flavors? how was your culinary style born? People inspire me. Food is about the love of people and families and the never-ceasing exploration of our globe. My style was born in my childhood in some ways but it took flower in Key West, Florida…
Why We Have Norman Van Aken to Thank for the Way We Dine Out Today
Witten by Shaylyn Esposito The James Beard Award winner tells us, and gives us recipes, about the early days of fusion food Prior to the 1980s, the American restaurant scene was dull. French cuisine dominated the menus of the country’s best restaurants, reigning supreme for decades, but now the varieties of cuisines…
An Interview: No Experience Necessary
There are some strong words of endorsement for your book. Here’s a few. “. . . One of the most compelling and page-turning memoirs I’ve read. . . . Revealing, funny and brutally honest . . . ” —Thomas Keller, The French Laundry “Norman Van Aken is the Jimmy Page of his…