Miami, Fl. ~ For some of us in the Foodservice industry, a lifestyle penchant is simply in one’s blood.
Celebrated chef and restaurateur Michael Bennett opened and operated several successful restaurants both in the United States and the Caribbean and yet for the last three years he has written and published three foodie books while still being the main act as the culinary leader of Bimini Boatyard in Fort Lauderdale.
An acclaimed culinary innovator, featured in international publications and receiving multiple awards from nationally recognized organizations, Chef Michael Bennett has helped to promote South Florida innovative cookery for more than a decade.
Some cookbook reviewers have thought that Chef Michael Bennett’s innovative ideals have helped revolutionize and shape the public's reflections on and about chefs. He has encouraged people to use Social Media and locally available exotic tropical fruit and vegetables to promote what South Florida and our outlying Caribbean Islands have to offer the experimental home cook. “That is his gig, a monster of cooking facts”, says people that he works with.
Caribbean-based, healthy cuisine was not always Chef Michael Bennett’s specialty, however since joining with the Rare Fruit Society International of South Florida changed his life forever. At this time in his career, his cooking style was more Californian-Asian, probably due to the fact that it is based upon a healthier cookery regime. He was accustomed to eating bold, richly flavored foods that are heart-healthy. Later down the road he incorporated a new West Indian style into this new California-Asian food styling at the 26 year old restaurant legend - Left Bank restaurant. This is where he brought in the Caribbean flair and created special dinner events that grabbed the attention of foodies and reporting agencies from around the world.
Writing a New Book, gives a Chef a New Outlook...
Chef Michael Bennett was also instrumental in changing attitudes towards working in the service industry with his latest book “Culture of Cuisine“ as it will edify young and unsure new chefs on how to advance in this business. This new book describes and highlights accomplishments of multiple South Florida’s “Top Chefs”. It describes how to use Social Media to advance one’s own career and what steps are involved in accomplishing it.
As social media gets all of the attention these days, it’s important to understand why customers are turning to social media for customer service and support. While some younger consumers may be more naturally inclined to use social media, the primary reason for people is that they didn't get good customer service to begin with through in person at the table, over the phone, by email or your website. You should focus on preventing problems from happening in the first place and, focus on improving your customer service operation so that customers don’t have to escalate the situation via a social media medium. While you can’t totally control how people feel about your restaurant’s menus and service, you can remove causes of frustration that would cause them to use social media to complain about your products.
Email is another example of a traditional channel that companies should focus on improving for customer service before exploring social media. Often times, customers send an email to a company to repair a dilemma, but it can takes you a couple days before responding, this is more frustrating to the customer.
One of the most valuable lessons was how to manage yourself and your staff. “Culture of Cuisine” speaks about what ideals are expected of them by the food and beverage industry. It is how you should represent yourself in this discipline that is covered unanticipated-robustly in the second and third chapters of the book. Every person who wants to work in a restaurant should consider their staffs as part of a large family. Michael is a big proponent of that – to work side by side with staff, get down in the trenches with them and earn their respect that way. To take the reins of leadership is only part of the equation, getting it right by working in every part of the equation makes it full proof.
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-time three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on South Florida’s “Caribb-ican” cuisine.
Chef Michael's avail
Like his first cookbook, a GLUTEN-FREE cookery guide - “In the Land of Misfits, Pirates and Cooks” and his second cookbook "Underneath a Cloudless Sky" also features 100 plus tropical / Caribbean influenced recipes, more than 40 Full color recipe pictures and an intriguing re-account about what it is like to be a chef working on the New American Riviera and the Caribbean.
Chef and author Michael Bennett, an acclaimed South Florida chef has made a
name for himself by mixing culinary traditions from different parts of the world and then,
using Social Media to tell others about it.
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