No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken - Hardcover

This is not your mother's cookbook, and it's not truly a cookbook, at that, although recipes are slapped in as palate cleansers between restaurant-themed chapters detailing chef and cookbook author Van Aken's escapades. Yet this might just be the book to hand to nearly every raffish, wanna-be-something male in sight-a rowdy, fist-pumped-in-the-air memoir of a guy who found his way chopping, dicing, and wreaking havoc. Van Aken's story starts in the 1970s, so there's hitchhiking, Volkswagens needing push starts, and fired-up grills (and girls) around every corner. Though his kitchen mates tend to serve f-bombs with every meal, Van Aken seems like a pretty good guy, gamely trying his hand at many non-food-related jobs, marrying the young lady he truly loved, and his enthusiasm for his life is evident in every exclamation point. Like Forrest Gump with a carving knife, the chef serves up tales of hearing Jimmy Buffet in a little Key West dive, partying at Tennessee Williams' house, and more, all in an era before celebrity chefs truly sprouted. Come and get it while it's hot-bad language, good times, fine dining. * Booklist * Cookbook author, award-winning chef, and restaurant owner Van Aken (Feast of Sunlight; The Exotic Fruit Book) details his journey from Diamond Lake, IL, to Key West, FL, and back again in this entertaining memoir. He guides the reader through his early years as a cook and, later, a chef, in what feels like a conversation around the hot line on a slow night, with a bit of gin in a mug. (Don't end up wearing the sauce, though.) Van Aken's relaxed tone will draw in readers, and colorful language abounds (one memorable chapter is titled 'Shit Happens'). He hilariously describes an intriguing cast of characters, including a sprinkling of celebrity chefs in their early years and the unusual figures that populated a wild Key West and even a not-so-wild Illinois. Each chapter concludes with a recipe (e.g. 'Flame on Shish Kabob,' 'Bicycle Sammy's Potato Salad'). VERDICT: Those who love food, food culture, South Florida, and biographies will enjoy this romp through the 1970s and 1980s as Van Aken evolves from entry-level cook to a famous chef, with many stops in between. * Library Journal * [In] vivid prose, Van Aken's narrative speeds through restaurants, anecdotes, and oddball characters. Each chapter ends with a flourish: a recipe from a particular stage of his career. . . . Van Aken has crafted an unlikely tale of a hippie kid who helped raise Margaritaville to a culinary destination. * Publishers Weekly * ...I'm struck for this cook's passion to be fed. This culinary memoir includes a smattering of recipes mostly derived from kitchens of Van Aken's colorful past, like a gin and tamarind tea cocktail he once served to Tennessee Williams so delicious it will now become a summer staple in my home. But the book's main focus is on the sacred friendships Van Aken formed with the late Charlie Trotter (whom Van Aken took from busboy to the kitchen) and Emeril Lagasse. He also pays tribute to other mentors and friends that have since passed; had this book gone to print just a few months later, his devoted friend Charlie-who died this past November-would have been included on that list. * Saveur * Peppered liberally with Floribean recipes from his namesake Orlando restaurant and full of salty anecdotes, the James Beard Award winner's confessional cookbook offers an inside-the- kitchen view of a celebrity chef's career. Van Aken's misadventures with Emeril Lagasse and Charlie Trotter are the stuff movies are made from. * Orlando Magazine * It is hard to think that as much a "melting pot," "salad bowl," or whatever other food analogy is used to describe this country, it has only been recently that its ethnic cuisines have been embraced by the oppressively high standards of the culinary world. Chef Norman Van Aken is one reason why...In his recently published memoir, No Experience Necessary, Van Aken writes about his unconventional journey of becoming a chef and the experiences leading up to the discovery of this American cuisine. * Smithsonian Magazine * This yarn is peppered with the savory characters Van Aken came across on his adventures, including Emeril Lagasse, Anthony Bourdain, and even Julia Child. Then there are the unsung heroes of his adventures, such as ex-Navy man, Fred Boomer, who with two broken arms, taught Aken to make soup. * Short Order, The Miami NewTimes blog * [A] great read from the man who's called 'The Father of New World Cuisine,' and a must-read for anybody with aspirations to not only work in a kitchen but to live the most romantic chef's life possible. * FoodRepublic.com * No Experience Necessary chronicles his thrilling journey, along with great recipes interspersed between each chapter. * Orlando Style Magazine * It is a rollicking story, full of near-misses and worthwhile achievements, and Van Aken tells it with gusto. * Virtual Gourmet * Van Aken is a terrific storyteller. * Palm Beach Post * Norman Van Aken is the Jimmy Page of his profession-a man who was THERE at almost every important moment in its history. The OG of South Florida, New World cuisine, and a guy who knows where every body is buried . . . many of them to be found in No Experience Necessary. -- Anthony Bourdain Not only is Norman Van Aken's culinary career astonishing, but his personal journey is perhaps even more amazing. He is completely self-taught as a chef, and he is perhaps the most literary-focused culinarian in America. This wonderful book brilliantly documents his extraordinary odyssey. -- Charlie Trotter, James Beard Award-winning chef and author For Norman Van Aken, being a chef is a passion that has taken him on an incredible journey that he's artfully poured into No Experience Necessary. His brilliant, witty storytelling will leave you inspired and hungry for more. It's a must-read for aspiring chefs across the globe. -- Emeril Lagasse Fasten your seat belts-No Experience Necessary is here. Anyone wondering what it's like to live as a chef, and anyone who is wondering if they should, must read this book. Best stories since Kitchen Confidential: everything from an `Orgasmic. Lethal. Righteous' steaming rice raised to Charlie Trotter's lips to the hilarious story of local gadfly and bartender (`a notorious flamer even by Key West standards') failing to kill himself in two feet of Caribbean sea water. I adore this book. -- Jeremiah Tower, chef, author, architect, adrenalist No career path is straightforward, but some are fated. Norman Van Aken took a circuitous route to the kitchen, but it is where he was meant to be. The American culinary landscape would not be the same without his vision, his authenticity, and his highly personal and remarkably provocative food-and his food would not be as delicious if not for his story and the recipes in this essential tome. -- Mario Batali, chef, author, entrepreneur Norman Van Aken was a true pioneer of the American food movement in the 1980s, when chefs began to combine regional inspirations with modern cooking techniques. He was the first to blend Florida and Caribbean flavors with a classically trained approach to fine cuisine, and the first meals I ever ate in his restaurant were revelations and are still memorable today. One of the best things about dining experiences with Norman is his warm, kind-hearted, good-humored personality. It comes through in this book, just as it does in his cooking to this day. -- Wolfgang Puck Norman Van Aken's memoir is as byzantine as a Russian novel but lots more fun. It's bawdy, bizarre, and often brilliant, with an abundance of marquee names. Appearances by Tennessee Williams, Jimmy Buffet, Julia Child, and, behaving badly, Burt Reynolds and Prince Stefano of Monaco. (Queen Victoria gets a mention, but posthumously.) One of the most delightful menu-writers of his generation, Van Aken has crafted an exhilarating groaning board of uninhibited culinary writing. It spans the length of the American food revolution, historically and geographically, and could have been titled Continental Confidential. -- Alan Richman, GQ Magazine Although best known for bringing New World Cuisine into the culinary spotlight, Norman Van Aken has also managed to write one of the most compelling and page-turning memoirs I've read. No Experience Necessary is pure Norman as I have come to know him as a friend-revealing, funny, and brutally honest. And just as a memorable dish leaves you wanting more, so too will the pages of this delicious book. -- Thomas Keller, The French Laundry Anyone contemplating becoming a chef has got to read Norman Van Aken's new book. As someone who entered the profession when it was not even remotely glamorous, Van Aken offers a personal odyssey of hard work, low pay, high anxiety and comic relief before he achieved recognition as one of America's most innovative chefs who became an inspiration for many to follow. Van Aken gets to the heart, soul and belly of the matter and does so with a mixture of justified pride and rigorous attention to detail. -- John Mariani, food and travel columnist for Esquire Magazine Nobody says `rollicking' anymore, but that's the perfect word to describe Norman Van Aken's highly entertaining memoir-with-recipes-a sort of nonfiction picaresque novel as full of color and spice and wit as his celebrated cooking. -- Colman Andrews, editorial director, TheDailyMeal.com Norman Van Aken has written a memoir as wild, lovely, and free as the winds off the Florida Straits. Studded with remarkable characters and places, as well as unforgettable dishes, No Experience Necessary is a marvelous piece of culinary history. The story of one man's transformation into chef and innovator, this memoir also paints a portrait of a cultural zeitgeist-a defining time in the national food scene. Van Aken writes with the heart of a chef and the soul of a poet, delivering a rich, vital image of America as seen through the kitchen door. -- Diana Abu-Jaber, author of The Language of Baklava and Birds of Paradise Part Kitchen Confidential, part On the Road, and completely Norman Van Aken, No Experience Necessary is a picaresque tale of a life well-lived, in which food has played a major role. It is a delectable view of the education of a culinary star and comes complete with recipes that round out each chapter. So pull up a chair, pour a glass of the good red and savor! Bon appetit! -- Jessica Harris, food historian, professor, lecturer, and author of High on the Hog: A Culinary Journey from Africa to America No Experience Necessary is a rollicking tale of a kid with heart who dives headfirst into cooking, and into life. -- Nathan Myhrvold, James Beard Award-winning coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine Norman's life with food transcends that of a chef. He has brought us all a great gift with his craft, passion, and commitment. How wonderful to finally have this amazing journey documented for everyone to enjoy. -- Steve McPherson, president, ABC Television Network, and owner of PROMISE Wines `I was hungry' is how Chef Norman Van Aken explains his incredible journey as one of America's best-loved chefs. His memoir is an energetic and entertaining read. It's a tale of naughtiness, niceness, and deliciousness as he invites the reader to experience his travels as a teenager responding to a `no experience necessary' ad to becoming a James Beard Award-winning chef. His life story is both romantic and tantalizing. As he shares many of his favorite recipes tied to the colorful personalities in his life, he left me hungry for even more recipes and stories! -- Susan Ungaro, president, James Beard Foundation Norman is an inspiration to chefs everywhere. His story and drive to make a name for himself as the Father of New World cuisine not only put the rich flavors of the Florida region on the map, it provided insight and universal attention to our craft. -- Marcus Samuelsson, co-owner of Red Rooster Harlem Reading No Experience Necessary was an unexpected surprise. I had always known and admired Norman Van Aken as a chef, but was unaware of his skills as a riveting and wonderful writer. His passion for food is artfully woven with his remarkable career and rich experiences-seasoned with influences from around the world-without losing insight on his fascinating personal life. I, for one, cannot wait to see the widescreen version of this book! -- Ken Hom, OBE, BBC-TV presenter, and author of 100 Easy Chinese Suppers and many other titles Who knows when we start out on the journey of life where it will lead. But when there's passion in your heart, you're gonna follow your dreams no matter what obstacles may be in the way-you keep pressin' on and when you look back and see where you've been and how you got to where you are, you just smile and say `what a ride.' Norman's been blessed-he was given a talent and a gift and has shared them, letting others `enjoy the ride.' What can one say but mmm, mmm, good. No, great!!! Thanks from one who has had just a little `taste' of that talent. -- Richie Furay, founding member of Buffalo Springfield, Poco and the Souther Hillman Furay Band, Rock and Roll Hall of Fame inductee, and pastor of Calvary Chapel With sturdy charm and addictive aplomb, Norman Van Aken traces his remarkable, wholly unconventional culinary education. `I was hungry for a lot of things,' Van Aken admits early in his picaresque primer, and instantly you believe him, and start rooting for his younger self-a long-haired, hitchhiking kid from Illinois-as he sets out to fill that void with a hard-earned passion for cooking. -- Monique Truong, author of The Book of Salt and Bitter in the Mouth Norman has a great story and tells it so well-it's smart, funny, soulful, engaging. Let this be an inspiration to anyone who wants to become a top chef without going into insane hock for cooking school. -- Regina Schrambling, gastropoda.com Norman and I go back over thirty years. He was the first chef I met who could combine a unique, sometimes crazy blend of fresh, local, premium ingredients to create extraordinary flavor. This book shares his remarkable journey, from a myriad of odd jobs to line cook to eventually becoming the Father of New World Cuisine. It just goes to show you that you may have to make a few detours, but you inevitably reach your destiny. Norman tells a great story . . . lives a great story . . . IS a great story. -- Dickie Brennan, New Orleans chef/restaurateur Norman Van Aken has had an incredible journey in the world of food. I think anyone interested in how great American chefs do it, this memoir is for them. -- Paula Wolfert, James Beard Award-winning cookbook author No Experience Necessary is a fun read by a truly spirited chef. Norman's recipes bring the stories to life and will have you taking a trip down your own memory lane. A must-read for anyone who's ever worked in the restaurant industry! -- Eric Ripert, chef and co-owner of Le Bernardin, New York Norman's memoir-with-recipes, No Experience Necessary, takes readers behind the scenes as he develops his culinary philosophy and unique cuisine while shattering the glamorous myth of the life of a celebrity chef. This book shares the heartbreaking, heartwarming, and occasionally hilarious struggles of one of the country's leading New American chefs to reach his destiny. -- Karen Page and Andrew Dornenburg, two-time James Beard Award-winning authors of The Flavor Bible, What to Drink with What You Eat, Culinary Artistry, and Becoming a Chef An honest and compelling life story interspersed with a lifetime of great recipes-this pioneering chef's journey from short-order cook to stardom is one terrific read. I enjoyed every minute! -- Barbara Fairchild, writer, educator, and former editor-in-chief of Bon Appetit This is one of those equally sacred and...

No Experience Necessary is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs-including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering restaurateur, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.