Legendary Chef Norman Van Aken is known internationally as "the founding
father of New World Cuisine," a celebration of Latin, Caribbean, Asian,
African and American flavors. He is also known for introducing the concept of
"fusion" to the culinary world in a symposium on American cooking in
Santa Fe in 1988. He is the only Floridian inducted into the prestigious James
Beard list of "Who's Who in American Food and Beverage." He is the
Chef and Director of Restaurants at The Miami Culinary Institute as well as the
Chef-Owner of "NORMAN'S at the Ritz-Carlton, Grande Lake, Orlando".
The New York Times deemed his fine dining restaurant, "NORMAN'S",
"the Best Restaurant in Florida and Norman Van Aken its best Chef." My Key West Kitchen (Kyle Cathie,
$29.95) is chef Van Aken's love letter to Key West, where he first found the
passion to cook, and where the unique cultural makeup of the island influenced
his cuisine today—from the "little joints" of the island to the
locals' home cooking—as well as recipes from Norman's past and present. The
colorful stories behind the recipes make My
Key West Kitchen essential reading both in and out of the kitchen.