Chef Norman Van Aken

Meet our Featured Chef, Norman Van Aken-Chef/owner Norman's, Coral Gables, FL The forerunner in the culinary "fusion" movement of the 1980s, Norman Van Aken founded a visionary way of cooking called New World Cuisine-a pioneering approach that embodies the essence of America and its dynamic ethnic mix. Melding the exotic ingredients and rich cultural heritages of Asia, Latin America, the Caribbean, and the southern United States, Norman has created a signature style that has earned him a place as one of America's greatest chefs. Norman's dedicated work ethic and inquisitive nature made him ideal for the role of culinary innovator. Raised in rural Diamond Lake, Illinois, Van Aken was no stranger to laboring in a sweltering kitchen. He vividly remembers the hours spent alongside his mother and sisters canning homegrown vegetables and turning freshly picked berries into fragrant preserves. The aroma of baked chicken and apple pie that wafted from his humble boyhood home created a sensory foundation that would be excited and inspired by the powerful scents of saffron and cumin that are now so closely associated with Van Aken's name. Armed with an insatiable appetite for adventure, Van Aken hitchhiked across the country as a teenager, working at odd jobs-from Ferris wheel operator to breakfast cook. His travels eventually brought him to Key West, where the tropical produce, fiery spices, and multicultural traditions awakened his culinary passion. With a curiosity and desire to sample the unfamiliar ingredients and bold flavors of the region, Van Aken embarked on a gastronomic journey from the crowded counters of local Cuban restaurants to the Key lime covered fields of Florida. Fusing heirloom recipes with traditional European technique, Van Aken fashioned a worldly cuisine that captivated diners and elevated him to the forefront of the national culinary scene. A largely self-taught cook, Van Aken honed his skills in some of the country's top kitchens such as Gordon Sinclair's restaurant in Lakeforest, Illinois; Louie's Backyard and Mira in Key West; and A Mano in Miami. Since he opened Norman's in Florida's historic Coral Gables in 1995, Van Aken has received a wealth of prestigious honors including the Robert Mondavi Culinary Award of Excellence in 1996 and the James Beard Award in 1997 for the Best Chef in the Southeast. At Norman's, Van Aken brings the phrase New World Cuisine to life, crafting bold flavor combinations that unite old-world techniques, fresh ingredients, and innovative interpretations. In addition to being an award-winning chef, Van Aken is highly regarded as a culinary educator and cookbook author. He shares his passion for cooking by teaching classes at Norman's as well as at Johnson & Wales and other culinary institutes across the country. He is the author of three cookbooks: Feast of Sunlight 1988, The Exotic Fruit Book 1995, and Norman's New World Cuisine 1997. His latest work, New World Kitchen, will be published in April 2003.

Recipes by Chef Norman Van Aken

Black Bean, Tropical Fruits, and Queso Blanco Salsa

My talented friend the chef Douglas Rodriguez gave me the inspiration for this salsa one night at a very fun party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored, and quite pleasant to nibble. In this recipe the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a natural accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day in advance of when you plan to assemble the salsa ingredients. It is also a good day-after leftover-assuming any is left over.

• 1 cup cooked and drained black beans (if you use canned beans, rinse them well)
• 1/3 cup finely diced red bell pepper
• 1/4 cup finely chopped scallions, white and light green parts only
• 1 Scotch bonnet, stemmed, seeded, and minced
• 3/4 cup crumbled queso blanco
• 3/4 cup diced mango
• 1/2 cup orange sections, coarsely chopped
• 1/2 tablespoon Spanish sherry vinegar
• Kosher salt and freshly toasted and ground black pepper, to taste
• 1 tablespoon fresh-squeezed orange juice
• 1 cup diced ripe avocado

In a large mixing bowl combine all the above ingredients, making sure to add the avocado last. Very gently fold the mixture together to avoid smashing the ingredients, which are delicate. Chill and prepare the dressing. For the dressing:

• 1/2 tablespoon minced shallot
• 1 clove garlic, minced
• 1 tablespoon coarsely chopped Italian parsley
• 1/2 teaspoon freshly toasted and ground cumin
• 1/4 teaspoon freshly toasted and ground black pepper
• Kosher salt to taste
• 2 tablespoons Spanish sherry vinegar
• 1/4 cup extra virgin olive oil

In a small bowl combine the dressing ingredients and whisk them well. Chill. When ready to serve, gently fold the dressing into the salsa. Season to taste and serve.

Serves 4 (yields 4 cups)

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