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Norman Van Aken

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.” 

  • CHICKEN with CHINESE FLAVORS Norman Van Aken © 1998 Serves 4 For the chicken and marinade: 4 boneless 8 ounce chicken breasts, skin on 3 Tablespoons...
  • JULIA CHILD’S BERRY CLAFOUTIS NYT COOKING Yield: 6 to 8 Servings Butter for pan 1 1/4 cups whole or 2 % milk 2/3 cup granulated sugar, divided 3 eggs 1...
  • SHRIMP WON TONS WITH A GINGER DIPPING SAUCE Copyright © by Norman Van Aken, 1999. All rights reserved. (Yields: 14-16 Won Tons) For the won ton filling:...
  • WILD MUSHROOMS ON BRIOCHE WITH SHERRY CREAM AND SERRANO Norman & Justin Van Aken © All rights reserved. “My Key West Kitchen” If you are using fresh...
  • CHOPPED STEAK © 2019 All Rights Reserved by Norman Van Aken Yield: About 4) 9-ounce chopped steaks 6 slices of soft, thin-cut white bread, trimmed of...
  • SPRING ROLL DIPPING SAUCE Norman Van Aken © 2005 This is a Vietnamese dipping sauce that can be used for many things. It goes by the name Nuoc Cham. To...
  • PICKLED OKRA Source : FEAST OF SUNLIGHT, Norman Van Aken I often use this to garnish gumbo. 2 pounds okra, in excellent shape, rinsed and patted dry 12...
  • CHOCOLATE SAUCE Copyright © by Norman Van Aken, 2003 4 ounces bittersweet chocolate, cut into small pieces 1 1/2 Tablespoons water 2 Tablespoons butter...
  • TONKATSU STEAK SAUCE ©2004 All rights reserved by Norman Van Aken This is classic Japanese sauce that is typically served on panko crusted pork cutlets....
  • Beurre blanc ©2002 All rights reserved by Norman Van Aken Yield: 1½ Cups 6 tablespoon white wine 3 tablespoon white wine vinegar ¼ cup shallots, minced...