Podcast appearances and mentions of Norman Van Aken

Legendary chef and culinary educator Jacques Pepin celebrates his 90th birthday with a series of star-studded chef hosted events in 90 cities across the US. Seria Restaurant in Coconut Grove is hosting one event with Chef Miguel Massens and celebrated chef Norman Van Aken. They tell us their stories about Jacques and what will be served there. Sommelier Jacqueline Coleman talks with Alexa Ferra of Alexa's Wine Diary blog about Valentine Day wines. 

Today, we delve into the fascinating journey of Chef Norman Van Aken, considered one of the founders of New American Cuisine. A true culinary legend, Van Aken is a pioneer who expertly blends old-world techniques with new-world flavors, coining the term “fusion.” With numerous books, his own Netflix series, and a legacy of inspiring and mentoring many of today's culinary leaders, Van Aken's story is one you won't want to miss.In this episode, you'll discover how Chef Norman Van Aken's Florida upbringing exposed him to New World flavors and how his appreciation for Old World techniques fostered his imaginative style. Hear about his most creative and iconic dishes, his catalog of inspiration, and how his diverse experiences have shaped his legendary American legacy. What you'll learn from Chef Norman Van Aken Inspiration from His Early Years: How Chef Norman Van Aken's upbringing influenced his culinary journey (2:56)Becoming a Chef: The faraway concept and challenges of becoming a chef (3:47)Early Career Struggles: His first post-war jobs and the lessons from getting fired (5:14)First Kitchen Job: How he landed his initial kitchen position (5:44)Mentorship: Influential mentors who guided him along the way (7:02)Inspirations and Style: How a changing America inspired his culinary style (9:23)Discovering Latin Cuisines: His southern launching pad for exploring Latin flavors (10:45)Florida's Culinary Nexus: The significance of Florida in his culinary journey (12:13)Literary Influences: How writers have informed his culinary philosophy (14:02)Food and Place: The connection between culinary creations and their origins (15:44)Iconic Dish Example: A signature dish blending New World flavors with haute cuisine (17:33)Freedom to Experiment: How disconnection from cultures allowed culinary innovation (19:55)French Toast with a Twist: A unique take on a classic recipe (20:42)New Menu Inspirations: What drives new dish creations (22:21)Norman's Florida Kitchen: Insights into his popular Netflix series (23:44)Show Recipes: Highlights of the recipes featured on the show (25:17)Current Culinary Scene: His perspective on today's culinary landscape (26:53)Restaurant Listicles: Thoughts on best restaurant rankings (28:24)Education vs. Job Hopping: The importance of education and experience (31:08)Staying Relevant: How to remain pertinent in a changing industry (32:14)Celebrity Clients: Notable celebrities he has cooked for (33:43)Culinary Legacy: Chef Norman Van Aken's lasting impact on the culinary world (35:00)Jaques Pepin's 90th Anniversary Milestone: Celebrating a significant milestone (36:00)Miami Culinary Tour: A guide through Miami's food scene (37:12)Guilty Pleasure Food: His favorite indulgence (41:06)Kitchen Pet Peeves: Annoyances in the kitchen (42:27)Biggest Culinary Lesson: Key lessons from his culinary journey (43:22)Worst Advice: The worst culinary advice he's ever heard (45:33) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Florida Don't miss out on the chance to hear from these talented chefs and gain insight into the world ofInterview with Chef Jeff McInnisConversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode)

Between speaking on a panel at The Chef Conference in Philly and catching a flight back to New Orleans, chef Nina Compton took time to sit down with Andrew and share the milestones in her life and career to date. From a fondly remembered childhood in Saint Lucia to the Culinary Institute of America to stints working for and with chefs such as Daniel Boulud, Scott Conant, and Norman Van Aken ... to owning and operating her own Compère Lapin in New Orleans ... this conversation packs a lot into 45 minutes. Evident throughout is Nina's love of cooking and her ongoing search for herself on the plate.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Chef. Author.Mentor.Pioneer.All around Florida badass.Chef Norman Van Aken needs no introduction, really. His contributions to the Florida culinary community have been and continue to be endless. As the founding father of New World Cuisine, he once upon a time created an identity for Florida from which to launch and never looked back.Listen in as I chat with Norman about his upcoming TV project, Norman's Florida Kitchen, and the reopening of Norman's in Orlando. What are his thoughts on the term Floribbean? How does he feel about the upcoming generation of cooks? When was the last time he was mind-blown over a dinner at a restaurant? What does his food intake look like? What are his favorite memories with friend, Jimmy Buffet? We also discuss the MICHELIN Guide, James Beard Awards, and much more...Ready? Hit PLAY!  Listen at the Buzzsprout link above and on all major platformsAppleSpotifyiHeartradioAmazon MusicAudibleSupporting the podcast is simple. Like what you hear? Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds! Thank you for listening. -----------------------------------------------------------------------------------------------------------Brenda Popritkin is a Cuban-American writer and podcaster passionate about food, wine, and travel. She has been candidly covering the colorful Miami dining scene for the last ten years, and is on her second podcast season. For more scoop, visit:InstagramTwitterYouTubeTikTokFacebookTHEWHETPALETTE.COM

Norman Van Aken is not a native Floridian but his name is synonymous with the state's cuisine. Van Aken lives in South Florida but has his restaurant, Norman's, in Central Florida. Van Aken grew up in Northern Illinois. He knew from an early age that he loved cooking but did not realize that it could be a career. “I had no understanding (or) inkling that being a chef was a road for a person like me. No one spoke about that growing up in Illinois,” he said. “People in that area might have been school teachers if they were smart, but most of us (were) brick layers and cops and my mom was a waitress.” Van Aken spent the early part of his working life trying out a string of blue color jobs including factory jobs, hot tar roofing and he even worked with a carnival. “I worked the Ferris wheel and they asked me if I wouldn't mind climbing up on the wheel to move one of the little chairs out of the way so a truck could pull through. I was like, ‘No sweat.' I was a gymnast in high school and monkeyed up there to do that,” Van Aken said. “Unfortunately, the Ferris wheel wasn't properly grounded for electricity and I became totally stuck under that wheel until I kicked myself off and one of the carny workers saved my life by catching me from hitting the asphalt.” Eventually, he found himself working as a short-order cook at a diner, but he still did not realize that cooking could be a career. Van Aken said he did not come to that realization until he made the move to Key West in 1973. He had grown up going to Florida on vacation with his family, but decided to make a move to the Sunshine State after visiting a friend who was already living in the Keys. It was there at the Pier House Hotel that Van Aken realized what he could accomplish in a kitchen. “My aspirations were more about being a writer than anything I didn't know about being a chef,” he said. “But, I could see somehow this thing colliding with both the ability to be artistic and cook.” Van Aken said his time in diners helped him to learn speed with his cooking, but in that kitchen, he was surrounded by classically trained chefs who began imparting their knowledge to him. “And I was like hooked —like falling-in-love hooked. I was like, ‘OK, I gotta start buying books. I gotta get some knives.'” As Van Aken continued down this path of building a culinary cuisine. He found himself as part of the movement that would be come known as New World Cusine which involved marrying classic American recipes and ingredients with Europe techniques. At the time, much of the movement was budding out of places like California and New Orleans. “Here I was in Key West seeing all this stuff primarily through magazines because it was before television was covering it, and thinking, ‘Well, they're doing it there. Do I need to move there so I can do it there,'” Van Aken said. “Then hit me, I should not do that. I should bring it here — do something representational of what Florida is all about.” With this inspiration, Van Aken moved to Miami, taking his talents to a bigger stage. He came out with his first cookbook. Van Aken has carried this movement forward to the present day with his eponymous Orlando restaurant, Norman's, which recently reopened at 7924 Via Dellagio Way. In the latest episode of Florida Foodie, Van Aken shares more of his story of coming to Florida and learning his craft in Key West. He also shares how he came to coin the term “Fusion Cooking” and how he once got into a fistfight refereed by actor Mickey Rourke. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

Friday! Lets ride! Date Night Guide with Dani Meyering with date night ideas including Chicagopalooza, Jaws at Leu Gardens, Beer & Chocolate pairings, a paddle board party and a few wine events.Prime Time Kitchen with Orlando Weekly Restaurant Critic Faiyaz Kara with a review of Chef Norman Van Aken's new restaurant Norman's. Rauce Thoughts about karaoke and how it can go wrong.

Friday! Lets ride! Date Night Guide with Dani Meyering with date night ideas including Chicagopalooza, Jaws at Leu Gardens, Beer & Chocolate pairings, a paddle board party and a few wine events.Prime Time Kitchen with Orlando Weekly Restaurant Critic Faiyaz Kara with a review of Chef Norman Van Aken's new restaurant Norman's. Rauce Thoughts about karaoke and how it can go wrong.

It's a rare thing for a restaurant, even a beloved one, to be reconstituted years after its original iteration, let alone after two prior versions. This weekend, in Orlando, FL, the legendary Norman Van Aken introduces the third rendering of his landmark Norman's to the world. On this Andrew Talks to Chefs Special Conversation, Norman calls in from Orlando to discuss what's new about this Norman's, mingling the classic and the contemporary, whether or not he still experiences pre-opening nerves, and to share his thoughts on creativity and evolution. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.    * Photograph by Castaldo Studios

Ask Michael Beltran about any topic, and he'll have an opinion. The Little Havana born Cuban-American chef wears his Cubanness on his sleeve — literally, he has an arm sleeve of tattoos that includes art of a mamey and a Cuban coffee cafetera.  He's the owner of Ariete and Chug's Diner in Coconut Grove, and studied under some of Miami best chefs, James Beard Award winners like Michael Schwartz and Norman Van Aken. And he's a two-time Beard nominee, himself.  Padmak Lakshmi, the host of Hulu's Taste the Nation, picked him to be on a show about nochebuena last year and that episode is up for a Beard award too. He incorporates Miami flavors into exquisite fine dining. I call what he's doing a sort of New Miami Cuisine. And that's his thing: MIAMI AGAINST THE WORLD. You can hear him go hard for Miami in his weekly industry podcast, Pan con Podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Explore Florida's culinary diversity from the “First Coast” to the “Forgotten Coast” and Cedar Key to Key West as Melanie and David discuss their adventures on #theconnectedtableroadtrip. Joining the discussion is Chef-Restaurateur Norman Van Aken, who put Florida's New World cuisine in the U.S. culinary lexicon. Van Aken is author of cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman's New World Cuisine, New World Kitchen, My Key West Kitchen and Norman Van Aken's Florida Kitchen. The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Health issues in his family led José Manuel Perrone to ditch a job at a major tech company and look for a way to put his career in service of combating disease and giving people the tools they need to lead healthier lives. Eventually, that motivation inspired Cura Market, the company he cofounded as a way to give people more control of their nutrition and the quality of their food. For now, Cura gives creators a way to simplify the process of bringing their food products to market. For instance, Cura produces two sauces in partnership with chef Norman Van Aken, another past guest of this podcast. But José has a bigger, broader vision for what Cura might look like in the future. In this episode, Mike Beltrán digs into the Cura model with José and the two discuss José's broader goals for his work in health. Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content (like the extended cut of this episode): https://www.patreon.com/DADEmag Follow pan Con Podcast: https://www.instagram.com/panconpodcast/ https://www.twitter.com/panconpodcast https://www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez

Pan Con Podcast recorded an episode with a live audience for the first time ever, and we brought in a special guest for the occasion. Chef Norman Van Aken was one of Mike's early interviewees. He's also Mike's longtime culinary mentor and the author of at least one cookbook that changed the course of Mike's career in food. This episode was recorded at Ariete in front of an audience of other past guests and friends of Pan Con Podcast — Larry Carrino, Josh Pascual, John Falco, Matt Kuscher, Carolina Quijano, Nidal Barake, Terence Reilly, Otto Othman, Nedal Ahmad, Derek Kaplan, and David Verjano. During the interview, our audience enjoyed a six-course meal bookended by cocktails and cigars, all made possible by this event's brand partners: Courvoisier, S.Pellegrino, Acqua Panna, D'Artagnan and Aganorsa Leaf. Mike and Norman discussed the state of the restaurant business after a year and a half of COVID turbulence, the challenges of adapting to a young workforce with new attitudes about the industry, and Norman's lasting impact on South Florida cuisine. This episode was recorded July 14, 2021, and we were paid a visit from another past guest, Cuban activist Rosa María Payá, who addressed our guests on the explosion of protests that had begun in Cuba just days earlier on July 11. Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content (like the extended cut of this episode): https://www.patreon.com/DADEmag Follow chef Norman Van Aken: https://www.normanvanaken.com/ https://www.instagram.com/normanvanaken/ Follow pan Con Podcast: https://www.instagram.com/panconpodcast/ https://www.twitter.com/panconpodcast https://www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez

This week The Florida Spectacular welcomes Rachel Doll, who markets every book printed by the University Press of Florida. Rachel talks about current Florida books that can help you take a deep dive into the Sunshine State. Take a look at how you can read more about what makes Florida spectacular, and below find Rachel's top three books for new Floridians.Books we mentioned: "The Palmetto Book: Histories and Mysteries of the Cabbage Palm""The Wilder Heart of Florida: More Writers Inspired by Florida Nature"Norm Van Aken's cookbook, "Norman Van Aken's Florida Kitchen""Seeking the American Tropics: South Florida's Early Naturalists""The Thing About Florida: Exploring a Misunderstood State""Roaring Reptiles, Bountiful Citrus, and Neon Pies: An Unofficial Guide to Florida's Official Symbols"Rachel's Top Three Books for New Floridians1. "The History of Florida," edited by Michael GannonA comprehensive guide to Florida history2. "This Day in Florida History," edited by Andrew FrankA day-by-day guide to what happened, and when, in Florida3.  "Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans," by Pam Brandon, Katie Farmand, and Heather McPhersonA cookbook that tells the story of Florida foodSupport the show (https://paypal.me/floridaspectacular?country.x=US&locale.x=en_US)

What a treat for the 2 Barstools and a Knife team to be joined by world-acclaimed chef, restaurateur, author, and all-around awesome person Chef Norman Van Aken. While we did not get a chance to talk about chef's multiple James Beard awards, we did talk about his humble beginnings doing odd jobs from "hot tarring" roofs to his first entry into the culinary world as a short order cook. Chef tells some amazing stories about the long list of culinary talent that has flowed through the ranks of his restaurants, to the eternal friendship he developed with Chef Charlie Trotter. We could not agree with Chef more when he shared his advice on getting into the culinary/hospitality world: "This business chooses you. You don't choose it." and his drive to be a "lifelong learner." We know you will hear the same passion we did, which will make you hungry to learn and hungry to eat some of Chef's delicious food! We close out the show with some Speed Rail Key West recommendations from the guys & Chef Norman. Please take a listen, enjoy this episode, and be sure to check out any of Chef Norman's six cookbooks and his personal memoir . We certainly enjoyed the conversation and could have spoken for hours!!!! Support the show (http://Hospitality.fiu.edu)

She may not be a household name, but Lisabet Summa has led a storied career in the profession she loves as much today as when she first set foot in a professional kitchen. After coming up alongside such luminaries as Norman Van Aken and Charlie Trotter in Chicago, Lisabet moved to South Florida, eventually becoming executive culinary director of the prolific Big Time Restaurant Group. Lisabet takes us through her journey from acting to cooking to her current role overseeing 15 restaurants as well as her continuing commitment to learning and growing, from gardening to milling her own grains.And in The Line-Up, our  weekly news and commentary segment, San Francisco's Brandon Jew joins us to discuss the alarming rise in AAPI-directed hate crimes in the United States, and how he experiences it as an Asian-American in the Bay Area. We also talk about his new cookbook (coauthored with Tienlon Ho) Mister Jiu's in Chinatown, which has an elevated poignancy in the context of these troubled times.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

He's the godfather of New World Cuisine. Anthony Bourdain called him "the big dog of Florida cooking." He's chef Norman Van Aken, an American culinary legend, former hippie and genuinely nice person. I interviewed Norman for my podcast, discussing his humble beginnings as a short-order cook, the diverse influences of South Florida cuisine and that time he famously declined to cook for Trump at Mar-a-Largo.

Gordon Sinclair, Live! An interview with the Chicago culinary icon conducted by award-winning food writer and publisher Michael Gebert The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine. Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. While Sinclair’s forte was the front of the house, he was a keen judge of culinary talent. Every chef who ever worked for him, beginning with Norman Van Aken and including Michael Kornick, Michael Foley, Carrie Nahabedian, and Charlie Trotter, turned in a bravura performance. His restaurant raised the standard for Chicago dining and became a showcase of contemporary American cuisine. Sinclair also was an urban pioneer. Choosing to open his first restaurant on the 500 block of North Clark Street when the area was littered with derelicts and seedy bars helped to jump-start the trend-setting neighborhood’s gentrification. Gordon’s clientele was a worldly as they were food savvy. They smiled at the salacious artwork in the restrooms, appreciated the avant-garde option of ordering half portions of select dishes, cheered the groundbreaking ban on cell phones, and displayed an endless appetite for the restaurant’s flourless chocolate cake and artichoke fritters. He closed the restaurant and retired in 1999. * * * * Michael Gebert is one of Chicago’s leading food writers and food media professionals. He is editor and publisher of Fooditor, which won a Peter Lisagor Award for Best Independent Blog in 2019, and has written for the Chicago Reader, Chicago magazine, Plate, First We Feast, and other publications. As video producer for the Reader’s Key Ingredient chef challenge series, he won a James Beard Award in 2011 and has been nominated two other times for his video work. He is currently working on an oral history of Chicago restaurants for Agate Publishing. Recorded via Zoom on January 13, 2021 www.CulinaryHistorians.org

Orlando Sentinel Now afternoon update for Friday, Sept. 4, 2020. Florida tells health officials not to release coronavirus data about schools (:41) Rare COVID-19 complication MIS-C rises among Florida kids as racial disparities emerge (2:34) Some students are back in school but at home, in ‘learning pods’ or even in a mobile classroom parked at their house (6:45) 8 great Florida foods for a feast? We asked a food expert: Chef Norman Van Aken (11:34) Weekend Weather report (15:14)

Chef Rick Moonen sits down with James Beard Award-winning chef and “the founding father of New World Cuisine,” Norman Van Aken. The “Original Gangsters of Cuisine” chat about Chef Norman’s first job, his love for Florida, how he got started with fusion cuisine, music, sustainable aquaculture and more

The Coronavirus outbreak has left food industry professionals scrambling for ways to survive, keep their staffs employed and continue bringing value to customers. We spoke with three guests — chef and restaurateur Danny Serfer, catering operations professional Adelee Cabrera, and the James Beard Award winner Norman Van Aken — about their experiences with the COVID-19 pandemic and their outlook on the future of the food and hospitality industry. Follow Pan Con Podcast everywhere: Facebook: https://www.facebook.com/panconpodcast Instagram: https://www.instagram.com/panconpodcast Follow us on Twitter: https://www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Support DADE on Patreon: https://www.patreon.com/DADEmag Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez/ Twitter: https://www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://www.instagram.com/carluba Twitter: https://www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com.

Look back on some of the major themes and the most recent guests of Pan Con Podcast so far. Michael Beltran reflects on his conversations and relationships with guests like Ani Meinhold, Eileen Adrade, Norman Van Aken, Michael Schwartz, Vanessa Garcia, Victoria Collado, Tyler Malek and Danny Serfer. We also talk Cuba and get into Mike's new restaurant Nave (although this was recorded just before the restaurant opened). Follow Pan Con Podcast everywhere: Facebook: https://www.facebook.com/panconpodcast Instagram: https://www.instagram.com/panconpodcast Follow us on Twitter: https://www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Support DADE on Patreon: https://www.patreon.com/DADEmag Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://www.instagram.com/carluba Twitter: https://www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com. Producers: Carlos "Carluba" Rodríguez and Nicolás A. Jiménez Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

This is part 2 of Mike Beltran's sit-down with renowned chef Norman Van Aken. In this portion of the chat, the two talk about Norman's experience publishing books, mental health issues chefs deal with, and the time Norman passed on participating in Top Chef Masters. Norman is one of the most celebrated and consequential chefs in the country. Widely regarded as the founder of New American cuisine and a pioneer of "fusion," Norman has led renowned restaurants, published numerous books, and a nominee for and winner of countless awards, including an induction into James Beard Foundation’s list of “Who’s Who in American Food and Beverage" (where he's the only Floridian chef on the list). Norman also happens to be among Michael Beltran's mentors. Mike refers to Norman as his "culinary godfather." Follow Norman on social media: Facebook: https://www.facebook.com/ChefNormanVanAken Twitter: https://twitter.com/normanvanaken Instagram: https://www.instagram.com/normanvanaken Visit Norman's website: https://normanvanaken.com Listen to Norman's radio series, "A word on Food": https://normanvanaken.com/category/awof Follow Pan Con Podcast everywhere: Facebook: https://facebook.com/panconpodcast Instagram: https://instagram.com/panconpodcast Follow us on Twitter: https://twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://instagram.com/piginc Twitter: https://twitter.com/piginc Follow DADE: Support DADE on Patreon: www.patreon.com/DADEmag Facebook: https://facebook.com/DADEMAG Instagram: https://instagram.com/dadeig Twitter: https://twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://instagram.com/nicolasajimenez Twitter: https://twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://instagram.com/carluba Twitter: https://twitter.com/carluba Send any feedback to panconpodcast@dademag.com. Producers: Carlos "Carluba" Rodríguez and Nicolás A. Jiménez Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Norman Van Aken is one of the most celebrated and consequential chefs in the country. Widely regarded as the founder of New American cuisine and a pioneer of "fusion," Norman has led renowned restaurants, published numerous books, and a nominee for and winner of countless awards, including an induction into James Beard Foundation’s list of “Who’s Who in American Food and Beverage" (where he's the only Floridian chef on the list). Sadly, Norman Van Aken has never won a Cubayashi Cup, but he counts this among his goals moving forward. Norman also happens to be among Michael Beltran's mentors. Mike refers to Norman as his "culinary godfather." In this conversation, Mike and Norman talk about the beginning of their professional and personal relationship, cooking in South Florida, having conversations through food, and the question of whether cooking is an art or craft. Follow Norman on social media: Facebook: https://www.facebook.com/ChefNormanVanAken Twitter: https://twitter.com/normanvanaken Instagram: https://www.instagram.com/normanvanaken Visit Norman's website: https://normanvanaken.com Listen to Norman's radio series, "A word on Food": https://normanvanaken.com/category/awof Follow Pan Con Podcast everywhere: Facebook: https://facebook.com/panconpodcast Instagram: https://instagram.com/panconpodcast Follow us on Twitter: https://twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://instagram.com/piginc Twitter: https://twitter.com/piginc Follow DADE: Support DADE on Patreon: www.patreon.com/DADEmag Facebook: https://facebook.com/DADEMAG Instagram: https://instagram.com/dadeig Twitter: https://twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://instagram.com/nicolasajimenez Twitter: https://twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://instagram.com/carluba Twitter: https://twitter.com/carluba Send any feedback to panconpodcast@dademag.com. Producers: Carlos "Carluba" Rodríguez and Nicolás A. Jiménez Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Florida chef Norman Van Aken had humble beginnings in the small town of Diamond Lake, Illinois. He remains humble in spite of his successful restaurants, cookbooks and his memoir, "No Experience Necessary." The renowned godfather of New World Cuisine, he co-owns two restaurants in South Florida. He's a reader, a thinker and a great talker. I interviewed him in Miami.

Florida chef Norman Van Aken had humble beginnings in the small town of Diamond Lake, Illinois. He remains humble in spite of his successful restaurants, cookbooks and his memoir, "No Experience Necessary." The renowned godfather of New World Cuisine, he co-owns two restaurants in South Florida. He's a reader, a thinker and a great talker. I interviewed him in Miami.

Key West was a huge influence on chef Norman Van Aken, who became one of the great innovators in American cuisine. James Beard award winner Carlos Frías, the Miami Herald food editor, discusses how Van Aken hitchhiked from the Midwest, working odd job alongside immigrant day laborers, over Cuban coffee, pastelitos and croquetas on this episode of La Ventanita. See video interviews and read more about this chef at our website, MiamiHerald.com/ventanita. Learn more about your ad choices. Visit megaphone.fm/adchoices

Also on this week’s episode of "A Deeper Dive," a discussion of the challenges at some fast-casual chains.

Maybe it's because they have Florida in common, or maybe because they both write, or maybe it's something more simple and special than that, but Andrew has always felt a kinship with Chef Norman Van Aken, who's been making his mark on Florida dining since his his first at-bats in Key West in the early 1980s. Norman recently welcomed Andrew to Miami to help him promote Chefs, Drugs, and Rock & Roll at Norman's new cooking school, In the Kitchen with Norman Van Aken, and his beautiful new Downtown Miami restaurant, named Three. During the visit, the two sat down at one of Norman's favorite hangs, Palacio de los Jugos, and gabbed about Florida, cooking, writing, and Norman's great career over lunch. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Take a trip with us north of Orlando: Beautiful Mount Dora, Florida! We went to Mount Dora to enjoy the 2017 Mount Dora Arts and Craft Fair We stayed at Adora Inn, a beautiful and wonderful bed and breakfast in easy walking distance to downtown Mount Dora. We also ate at: Goblin Market 1921 by Norman Van Aken and Pisces Rising. Music by Ellie Lee Band

Tastes of the Tropics: Norman Van Aken To many, Norman Van Aken – chef, author, pioneer of New World Cuisine, storyteller, James Beard award winner – is not just the face of Florida cooking, but the heart and soul. From working in kitchens in Key West in the 1970s, he was the driving force behind a diverse collection of memorable restaurants in the state, including A Mano in South Beach, Norman’s in Coral Gables and Norman’s at The Ritz-Carlton Orlando, still going strong. His body of work includes cookbooks – including Norman’s New World Cuisine, My Key West Kitchen, Feast of Sunlight, to name a few – that pay loving homage to the history, geography, culture, spirit and cuisine of food and drink. And he’s far from finished. Van Aken has more on his plate: a charming new restaurant called 1921 in Mount Dora, the quaint Victorian town north of Orlando; a soon-to-open restaurant, lounge and cooking school called Three in Wynwood, Miami’s urban arts district; and My Florida Kitchen, coming out this fall from University Press of Florida. He joined us for a chat with Erica Guzman at her cookware boutique, Aragon 101 in Coral Gables:  

Chef Norman Van Aken has been called The Founding Father of New World Cuisine. His singular style of cooking launched the fusion food movement and put Florida on the map as a culinary epicenter. Author of 6 cookbooks including "My Key West Kitchen" (with son Justin), the newest, "My Florida Kitchen" (with wife Janet), and a memoir, "No Experience Necessary," he oversees Norman's at the Ritz-Carlton Orlando, the new 1921 in Mount Dora and a school, In the Kitchen with Norman Van Aken, in Miami.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Sunday, July 20, 8 pm ET The Best of The Halli Casser-Jayne Show brings you Celebrity Chef and author of  a delicious, joyride of a memoir No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken.   Norman Van Aken is known as the founding father of New World Cuisine, a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world. The only Floridian inducted into the prestigious James Beard list of “Who's Who in American Food and Beverage,” his restaurant, Norman's, was nominated as a finalist for the James Beard Foundation's “Best Restaurant in America.” He has also been a James Beard Foundation semi-finalist for “Best Chef in America.” Van Aken has published five cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman's New World Cuisine, New World Kitchen, and My Key West Kitchen.    No Experience Necessary spans twenty-plus years of the culinary renegade and pioneering restaurateur's career, offering a uniquely personal, highly-entertaining under-the-tablecloth view of the high stakes world of American cuisine, told with wit, insight, and great affection by a natural storyteller. With an abundance of marquee names, incuding Emerill Lagasse, Tennessee Williams, Jimmy Buffet and Julia Child, Van Aken's memoir is as byzantine as a Russian novel but lots more fun.

Wednesday, January 29 2013, 3 pm ET, The Halli Casser-Jayne Show, Talk Radio for Fine Minds welcomes Celebrity Chef and author of  a delicious, joyride of a memoir No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken.Norman Van Aken is known as the founding father of New World Cuisine, a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world. The only Floridian inducted into the prestigious James Beard list of “Who's Who in American Food and Beverage,” his restaurant, Norman's, was nominated as a finalist for the James Beard Foundation's “Best Restaurant in America.” He has also been a James Beard Foundation semi-finalist for “Best Chef in America.” Van Aken has published five cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman's New World Cuisine, New World Kitchen, and My Key West Kitchen. No Experience Necessary spans twenty-plus years of the culinary renegade and pioneering restaurateur's career, offering a uniquely personal, highly-entertaining under-the-tablecloth view of the high stakes world of American cuisine, told with wit, insight, and great affection by a natural storyteller. With an abundance of marquee names, incuding Emerill Lagasse, Tennessee Williams, Jimmy Buffet and Julia Child, Van Aken's memoir is as byzantine as a Russian novel but lots more fun.

Grab a slice of key lime pie and enjoy a delicious show with James Beard award winning Chef Norman Van Aken. Savor his recipes from My Key West Kitchen along with a side of fun stories about friendship and adventures with Chef Charlie Trotter, Chef Emeril Lagasse, Jimmy Buffett and Chef Art Smith. Impress your fellow foodies by learning that … Read more about this episode...

Grab a slice of key lime pie and enjoy a delicious show with James Beard award winning Chef Norman Van Aken. Savor his recipes from My Key West Kitchen along with a side of fun stories about friendship and adventures with Chef Charlie Trotter, Chef Emeril Lagasse, Jimmy Buffett and Chef Art Smith. Impress your fellow foodies by learning that … Read more about this episode...

The Halli Casser-Jayne Show, Talk Radio for Fine Minds is traveling North, South, East and West, Wednesday, October 17, 3 pm ET when four of America's top celebrity chefs join Halli for a delicious conversation on haute cuisine. Joining Halli on the show is the foremost Japanese food teacher in America with world-wide recognition, Hiroko Shimbo, whose latest cookbook Hiroko's American Kitchen provides 125 new recipes that highlight the best of Japanese cuisine; the delightful Alex Hitz, chef, entertainment expert and raconteur who will share recipes from his new book My Beverly Hills Kitchen, Classic Southern Cooking with a French Twist; chef Norman Van Aken, author of My Key West Kitchen the new cookbook that Chefs Mario Batali and Emeril Lagasse are raving about; Raquel Roque author of Cocina Latina, the definitive book on Cuban cuisine. The Halli Casser-Jayne Show is Talk Radio for Fine Minds and Lovers of Haute Cuisine.

Legendary chef Norman Van Aken is known internationally as “the founding father of New World Cuisine” for his celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of “fusion” to the culinary world. He is the chef and director of restaurants at the Miami Culinary Institute, and chef-owner of the fine dining restaurant NORMAN’S, at the Ritz-Carlton Orlando, Grande Lakes, Florida. The New York Times described NORMAN’S as Florida’s best restaurant, “and Norman Van Aken its best chef.” He is the only Floridian to have been inducted into the prestigious James Beard Foundation’s Who’s Who of Food and Beverage in America.