The Professional Image -, announces that Michael Bennett, the executive chef of Bimini Boatyard in Fort Lauderdale will be demonstrating at the uber-affluent Ocean Reef club, on January 27th, 2011.

HOLLYWOOD, FL, January 19, 2011 (Press-News.org) The Professional Image - publisher for the culinary profession, announces that Michael Bennett, the executive chef of Bimini Boatyard in Fort Lauderdale will be demonstrating at the uber-affluent Ocean Reef club, Key Largo, Fl. on January 27th, 2011. In conjunction with the Ocean Reef club's "Reef Cup" fishing tournament, chef Michael Bennett says "lecturing at the Ocean Reef club's cooking school is akin to being invited to cook at New York City's James Beard House."

Ocean Reef Club is an exclusive resort at the northernmost apex of Key Largo, Florida. It has become a South Florida culinary mecca. The cooking school has attracted visiting celebrity chefs and cookbook authors from all over America including this year's line up: Michael Schwartz, Bonnie Stern, Ariana Kumpis, Rick Tramonto, Johnathon Eismann and Madhur Jaffrey. Author and Chef Michael Bennett will coach how to create astonishing seafood dishes as he demonstrates South Florida's vastness and depth in seafood. Atlantic Swordfish, Yellowfin Tuna and Cobia will all be a part of Chef Michael's culinary seminar.
Menu to Follow....

About the Chef...
Formally trained in the school of hard knocks, chef Michael has always pursued his only culinary goal: making South Florida's unique culinary ideals visible world-wide. Chef Michael has done this most convincingly through his two South Florida and Caribbean-based cookbooks. He has worked in various noteworthy South Florida and Caribbean restaurants and resorts honing a specific culinary status that he has earmarked "Caribb-ican". Obviously this culinary trajectory has hit a cord with local restaurant go-ers in South Florida.

While customer counts have dramatically increased, customer value has increased copiously. The chef says it has been a great ride for the past two years. Proving that South Florida cuisine is highly acceptable across a broad spectrum of consumers and creating an ambiance of extravagance in local dining. Chef Michael's menus emerged two years ago that led to accolades from local magazines for "Best New Menu" in 2008 and chef Michael Bennett was named one of South Florida's "Top Chef" in 2009 and 2010. Pursuing the best locally procurable new to the market seafood products is a daily chore chef Michael relishes. Especially when it produces a new dish like Jamaican Festival Grouper. It is cooked over Bimini's Caribbean wood-fire grill and then glazed with a red curry scented mango "Coulis-grette".

The chef's new culinary thesis is based on ease of production and use. This was how Michael's new culinary sauce terminology of "coulis-grette" was born. Born from necessity and because physical space needed to keep upwards of ten different entree sauces warm was lacking and for ease of application to foods, the "Coulis-grette" was unleashed. A coulis-grette is a puree (of fruit) heightens in flavor with appropriate vinegar and its palatability is leveled with olive oil.
"coulis" = fruit puree "grette" = vinegar and oil.

His menus have always boasted locally harvest South Florida seafood prepared with minimal over-indulgences. The natural freshness of Florida's seafood bounty is intensified by the naturally fragrant and light in calorie Coulis-grettes.

About the Author - chef Michael's Cookbooks:
South Florida has a highly diversified food culture where every observed and ranked restaurant boasts of their healthy seafood recipes. Chef Michael Bennett's current recipe progressions symbolizes an elite melange of our South Floridian pelagic-based cultures. Chef Michael has based these healthy seafood recipes upon South Florida's residents that come from Caribbean island nations, namely; Jamaica and the Virgin Islands (which are British), Cuba and Puerto Rico (Spanish), Haiti and Martinique (French).

Book profiles:
In the Land of Misfits, Pirates and Cooks~Chef Bennett's first book is titled "In the Land of Pirates, Misfits and Cooks", a first-hand "taste of living" in the Caribbean. His book will energize one's palate with by experiencing new methods of cooking and innovative ingredients paired with familiar American menu items - makes the old new again. Chef Bennett takes the reader on playful culinary journeys throughout the many islands of the Caribbean showing you that with a little ingenuity you can bedazzle your taste buds by enlivening tropically-inspired cookery with what Mother Nature has already given us for dinner.

The recipes are easy to read, easy to follow and easy to prepare. This book was designed with simplicity in mind; to appeal to the most novice of home cooks yet will intrigue the experienced cook. On most pages there are sidebars that highlight cooking tips, preparation tricks and "inside information" as it pertains to healthy eating and variations on the preparation of the dish.

The FULL 4 COLOR photos highlight Bennett's signature style of presentation: "food stacking". Bennett creates towers and ascents with his food, he clearly defines "playing with food". You will never just get food on a plate with Michael Bennett; you will get works of art carefully constructed. This may seem daunting to the average home cook but in true culinary tutoring style Chef Bennett explains in detail "how to play with your food", this alone is worth having the book as you become an honorary Pirate, Misfit and Cook of the Caribb-ican style of cooking.

In the Land of Misfits, Pirates and Cooks is 120 recipes, 180 + pages and is available for $35.95 - Our special publishers discounted price is only $28.95 at http://www.foodbrats.com.

Underneath a Cloudless Sky~ features mouth-watering recipes that will incite a pantry-quaking aftermath. South Florida's five cookery heritages influenced the book's recipe development. This FULL 4 COLOR book serves up an easy to read 180 plus pages of toothsome recipes (110+) and an instructional narrative about what it is like to dwell and work as a chef on the New American Riviera (South Beach). This cookbook is the result of Michael's reformulating the last two decades of South Florida's "Florida's Five Flags Fusion Foods" cookery components. The "Five Flags" citation represents his formatting of South Florida's five distinct cookery heritages.

"Underneath a Cloudless Sky" cookbook is retail priced at $29.95. The Book can be bought at our special PUBLISHERS price of $24.95 - by going to http://www.foodbrats.com.

Author substantive:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef and 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 is the founder and member of The Professional Image, inc. publisher for the Culinary Arts. He also holds culinary affiliations with several culinary and food-related organizations in the USA and around the world. He regularly lectures on South Florida's "Caribb-ican" cuisine. 

Pictures of Chef Michael Bennett's cuisine or for more information on either the cookbooks "In the Land of Misfits, Pirates and Cooks" and / or "Underneath a Cloudless Sky" or The Professional Image, inc. - the "Publisher for the Culinary Profession", visit:
http://www.foodbrats.com | (305) 851-3441 / (954) 404-0815 | the_professional_image @yahoo.com

FoodBrats dot com and The Professional Image, Inc. only publishes cookbooks.

For more info: 305-851-3441
954-404-0815