NO Experience Necessary

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

Even after enjoying so much of Norman's delicious, innovative food, I am amazed at what it took to become a chef. This is an enticing odyssey indeed, rich with success and failure, collegiality, loyalty, and most of all dedication.
— Mimi Sheraton, food journalist and former restaurant critic for the New York Times, Time and the Conde-Nast Traveler

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

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


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’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


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 the 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


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 appétit!
— 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 co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine


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


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, James Beard Award-winning chef, author, and 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; 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 Southern 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, 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 & 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, former editor-in-chief, Bon Appetit


This is one of those equally sacred and profane (well OK, lots more profane) memoirs of life in the kitchen told by one of America’s greatest chefs. As with Jimmy Buffett’s music, you absolutely can’t get hungry anywhere tropical without lusting after Norman Van Aken’s food. After this book, we’ll lust after his anecdotes as well, many featuring the likes of Charlie Trotter, Emeril Lagasse and other genre-busting food personalities. In this fast-paced memoir, as in a kitchen when you’re slammed, tenses and time zones shift shamelessly along with quick bursts of memory, and the dish you’re cooking now becomes the dish you first cooked 25 years ago—with the now-dead guy who taught it to you looking over your shoulder again, probably frowning. To crib from some of the book’s first words, No Experience Necessary is as ‘as a la minute as humanly possible.’
— John DeMers, journalist, author, and host of radio’s “Delicious Mischief”


Everybody knows that Norman can cook, but who knew he was such a talented storyteller? No Experience Necessary is packed with so many unexpected twists and turns—and boasts so many vivid characters—that it reads more like a thriller than a chef's autobiography. Cooks and non-cooks alike will have a hard time putting this book down.
— Sara Moulton, host of Sara's Weeknight Meals


One of the best memoirs you will ever read. Norman’s odyssey through life and through the kitchen not only touches me personally, but it illustrates his role as a true pillar in the evolution of culinary culture in America. This book will forever hold an elevated spot in my library—as Norman does in my life. Norman’s writing brings to mind the Key West of Hemingway—he makes me want to pick up, move, and start my own adventure.
— David Myers, chef/ founder of Hinoki & the Bird, Comme Ca, and Pizzeria Ortica


Even after enjoying so much of Norman's delicious, innovative food, I am amazed at what it took to become a chef. This is an enticing odyssey indeed, rich with success and failure, collegiality, loyalty, and most of all dedication.
— Mimi Sheraton, food journalist and former restaurant critic for the New York Times, Time and the Conde-Nast Traveler


Norman Van Aken, in this brilliant and witty biography, tells us to stick to our gut instinct—to do what we want to do, and to work hard and unceasingly to reach our goals. Norman, throughout the course of his challenging journey with the support of his wife, Janet, eventually grew and enriched himself enormously both professionally and personally. Everyone, not just those who are heading to a culinary career, will learn that life can be wonderful if you face it seriously and fearlessly and work, work, work on it!
— Hiroko Shimbo, award-winning cookbook author and consulting chef


Norman's adventure from prep cook to rock-star chef, with all its hair-raising pit stops is hilarious. Fasten your apron strings—it’s a thrilling ride!
— Mary Sue Milliken, chef-owner of Border Grill restaurant and truck


Norman Van Aken remembers highways, hotels, cars, bosses, kitchens, bars, accolades, smells, critiques, employees, sunrises and sunsets. He holds such info near to his heart and knows that creativity comes from all experience, not select moments. Here we have a former carny, vagabond and horndog weaving us around ovens and tables full of perfect salads, exquisite fish and . . . corn dogs. Poignant and ribald, through lean times and green times, this author cooks—and he can write, too! Spicy details are the essence of a fine meal, and details are the truth and soul of a good tale. Norman’s story is captivating—you’ll keep reading and forget to eat.
— Tom Corcoran, author of The Quick Adios (Times Six)


Reading Van Aken is like being a fly on the wall during the American Food Revolution of the last thirty years.
— Dorothy Cann Hamilton, founder and CEO, The International Culinary Center


A compelling story of how life shapes, forms, and influences the person we are and ultimately the person we become. Even more, it is a story of how we make the most of what we have and the most of what life gives us. From an aimless wanderer to a James Beard awardee and celebrated restaurant owner, Norman invites us to follow him in the pursuit of himself. This is a must-read for all aspiring cooks.
— Bradley Ogden, James Beard Award-winning chef and president of Bradley Ogden Hospitality


This is the vivid, true story of what restaurant life used to be—as America was coming of age in many ways, including in its culinary scene. The restaurant life was wildly mobile, deeply crazy and often seriously inebriated by booze, adrenaline, endorphins and rage. But there’s a deep innocence and real passion, for survival, living, learning, loving, sharing and making a difference—to the people we love and those we’ve barely met.
— Clark Wolf, restaurant consultant, TV/radio personality, columnist and avid blogger


I very much liked reading the history of Norman Van Aken. Reading the details of his life is a great education for any young man or woman planning to become a chef. No Experience Necessary is a well-written and engaging life story.
— Alain Sailhac, Master Chef of France, dean emeritus at the Culinary Center in New York City


Norman Van Aken is the quintessential Floridian: a wanderer turned native son. As a chef, he commands the nuance of natives, as well as the broad-strokes perspective of adventure-seeking travelers. On the plate, Van Aken captures the essence of Florida—the Cuban soul, the Southern roots, the South American echoes and Haitian exclamation points, they all share space, deliciously so. In No Experience Necessary, Van Aken invites us to ride shotgun along the back roads of America’s steamiest food region. He delivers an irreverent, salsa-fied take on the road film that has been his culinary career. Buckle up!
— Liz Balmaseda, Pulitzer Prize-winning columnist, Palm Beach Post Food & Dining editor


In his exquisitely penned memoir, we travel with Norman Van Aken through years of personal reminiscing that never ceases to delight. We are with him as he searches for meaning, and for the inspiration that still feeds his unending hunger for flavor and for life. His words are witty, irreverent, riveting, and poignant. I enjoyed witnessing the moments of epiphany when, through his genius and in spite of many of life's tumultuous detours, Norman found his culinary destiny and the world finally met the chef who would change the way we eat. In my view, his story is still unfolding in an exciting and delicious way, and I, for one, can't wait to see what comes next!
— Sandra A. Gutierrez, author of The New Southern-Latino Table


No holds-barred here: No Experience Necessary is a truly amazing and well-written book. It is a real glimpse into our culinary world, complete with profanities. This book is so refreshing that an old-soul chef shows his depth and character through his writing, and his life experiences. A great book to read for all, especially for the next generation of chefs. Congratulations Norman—this is a masterpiece!
— Alan Wong, James Beard Award-winning author and restaurateur


Norman Van Aken looks at sunsets differently than most, which is as good a reason as any for why he wound up in Key West with all the other restless and relentless seekers, the inquisitive head-scratchers, and members in good standing of the wonder brigade self-recruited from America’s less-questing climes. Norman wants to know. He wants to show. And share. And he’s done this all with food—his world. His story is straight ahead (with detours).
— Jim Poris, Food Arts magazine

Marketing:

• Electronic galleys available on NetGalley, NOW!
Outreach to top daily newspapers including Washington Post, New York Times and USA Today and regional print including Miami Herald, Florida Life & Travel, and Orlando Home + Leisure
• National print campaign including Saveur, Food & Wine, Southern Living, and in-flight publications
• National television outreach including The Chew and Good Morning America
• National radio outreach including The Splendid Table, Sirius/XM's Book Talk, and Fresh Air.
• Website and blogger campaign including The Daily Meal, South Florida Gourmet, About.com, and Food 52
• Regional events throughout Florida and participation at Miami Book Fair International
• Social media push on Twitter, Pinterest, and Facebook
• Giveaway in LibraryThing's Early Reviewers program, January 2014

Sales Handles:

• Includes 18 recipes.
• Norman Van Aken is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.
• He is the Chef and Director of Restaurants at The Miami Culinary Institute/Tuyo as well as the Chef and Co-Owner of NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando. (Voted one of the top 101 Hotel Restaurants in the World).
• Van Aken is the only Floridian inducted into the prestigious James Beard list of “Who’s Who in American Food and Beverage.” His restaurant NORMAN’S was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America”. He has been a James Beard Foundation semi-finalist for “Best Chef in America.”