Tuesday, June 17, 2008
Chef Michael receiving an award for the best restaurant in the CaribbeanTuesday, February 5, 2008
New Florida Cuisine
The start of something amazing.
I am going to take you on a journey of opening a restaurant based upon New Florida Cuisine.
First off, let me tell you about why Florida Cuisine.
My entire life has been spent working within the shores of the Atlantic Ocean and the Gulf of Mexico. I have worked on the "New American Riviera"-South Beach, "America's Venice"-Fort Lauderdale and on various Caribbean Island nations.
I think I have the inside track on what it is to be an innovator in this brand new Cuisine styling. I am going to bring you along with me within future blogs to learn what it is like to be a chef vaunting this New Florida Cuisine.
Nowadays I think everyone knows what the exotic tastes of a mango. But it wasn't so just a few years ago. While I was sowing my oats as one of South Florida's top Touqes, way back in 1987 I joined the Rare Fruit Council International. Being a chef member of this organization was a great learning experience. The search of South Florida Tropical exotics was a great learning obsession for me. On Sunday mornings I brought along my 3 and 4 year old daughters to find these people - who are growing these foods - for local restaurant chefs. These growers played an important part in this new American Regional Cuisine. I think these "daddy-daughters days" brought them-in their teenage years-closer to me.
These new culinary discoveries opened an entirely new world for me to explore from my kitchen. Learning and teaching what I have learned has always been a major part of my life. Being able to get to learn about these foods and, getting to know these great people who grow them, has been a pleasure -- that I shared with my children. I even took my kids with me to the Caribbean -- so I could learn more about my "passion" And, the kids learned how good it is to live in the USA.
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