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How Norman Van Aken developed his ‘New World Cuisine’

Also on this week’s episode of "A Deeper Dive," a discussion of the challenges at some fast-casual chains.
Norman Van Aken
Photograph courtesy of Norman Van Aken

a deeper dive

How did Norman Van Aken get his start in the restaurant business?

In this week’s edition of Restaurant Business' podcast, "A Deeper Dive," the award-winning Florida chef and author, known as “the founding father of New World Cuisine,” sat down with RB Senior Editor Patricia Cobe.

Van Aken talks about his distinguished career as a restaurateur and author of a memoir, "No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken," as well as several cookbooks. He also discusses how local ingredients and flavors have influenced his cuisine and helped pioneer the local food movement.

Also on this podcast, a discussion about the challenges at some upstart fast-casual chains, including Noon Mediterranean, LYFE Kitchen and Taylor Gourmet. And we answer some of our listeners’ burning questions on franchising, delivery and other topics.

Please have a listen.

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