Norman Van Aken

Host, A Word On Food

Norman Van Aken has been described as legendary, visionary and a trailblazer. He 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.

His new memoir, “No Experience Necessary” is published by Taylor Trade Publishing. The book has been praised by the likes of Thomas Keller, Mario Batali, Emeril Lagasse, Monique Truong, Alan Richman (GQ Magazine), Jeremiah Tower, Wolfgang Puck and the late, great Charlie Trotter.

He is 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 been a James Beard Foundation semi-finalist for “Best Chef in America.”

In 2006, he was honored as one of the “Founders of the New American Cuisine,” alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain’s International Summit of Gastronomy ‘Madrid Fusión’ event.

Norman Van Aken has published five cookbooks: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman’s New World Cuisine 1997, New World Kitchen 2003 and My Key West Kitchen 2012 (with Justin Van Aken).

His radio show, “A Word on Food,” appears twice a week on NPR station WLRN.

He is the chef and founder of “NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando.” 

Ways To Connect

Caramelization

Jun 4, 2014
Pictured from left to right, Onions in a skillet going through the cooking process of caramelization.
Norman Van Aken

Inevitably I have a conversation with nearly every chef that comes to work with me as well as the students who attend my cooking classes. It has to do with a cooking term “caramelization”.

Nachos

May 21, 2014
A plate of crispy nachos topped with jalapeños, sour cream, and guacamole.
Norman Van Aken


Hamburgers

May 10, 2014
A Hamburger with fries, ketchup and mustard.
Norman Van Aken


Peppers

May 7, 2014
Green bell peppers for pope chilies.
Norman Van Aken


Culinary Couples

Apr 29, 2014
A picture of artisan containers
Norman Van Aken

You and Me Darlin’. Like Ham and Eggs. Like Cream and Sugar. You know what I mean Love?

Like Bogey and Bacall some things are meant to be unified a Oneness out of Two. It is the way of the world. When I think of the great food marriages I swirl in a dance of dualities. Salt and Pepper. Peanut Butter and Jelly. Chocolate and Vanilla. What causes some things to match so perfectly that we rarely think of them alone? That their still stunning singularity is magnified by more than a power of two when twined?

Sopa De Pollo

Apr 19, 2014


The Chilean poet Pablo Neruda, wrote in “Ode to Salt”

“I know you won’t believe me,

but it sings,

salt sings… Dust of the sea,

in you the tongue receives a kiss from ocean night…

in it, … we taste infinitude”

I remember looking at a can of soy sauce one day in the store room of Louie’s Backyard’s kitchen… and printed upon it were these words, “Established in 1250”, … as in the year 1250. “My Lord”, I muttered … to no one else … “that’s an old company.”

Few cooking aromas create a deeper longing in me as much as those as of roasting potatoes.

They're out there! Bursting through the black-dirt fields with a red-lipped lusciousness that only a woman as brazen as Mother Nature could muster or afford. Folks…I’m talking about strawberries if you haven’t guessed yet! To get your own skip the grocery stores at this time of year! Drive and you won’t have to drive far the Florida Strawberry Season is upon us and in full swing! We often go to the town of Homestead and Knauss Berry Farms for ours but truly many places in Florida will work this time of year.

Pages