Learn more about the Host of Buen Provecho, Chef Michelle Bernstein.
Since drawing the national media spotlight in the mid 1990’s and garnering a series of coveted awards, Chef Michelle Bernstein has become one of the most respected and successful chefs/restaurateurs in the nation. A Miami native of Jewish and Latin descent, this passionate culinaire has dazzled diners and critics alike. Bernstein was named one of “The 25 Most Influential Women” by People en Español (October 2011), in the issue honoring Hispanic women who have risen to the top of their fields. She regularly appears as a judge on Bravo’s award-winning show, Top Chef; is a frequent guest on The Today Show as well as Univision Network’s top-rated morning show, Despierta America, and is the host of the WPBT2 weekly television series, Check, Please! South Florida.
With her husband and partner David Martinez, Bernstein currently owns and operates two highly successful restaurants in Miami. The eponymous Michy’s, which opened in 2005 was quickly dubbed one of the “Top 50 Restaurants in the Country” by Gourmet and “Best New Restaurant 2006” by Food and Wine. Crumb on Parchment, which opened April 2011, is a cozy café with an extensive menu of innovative salads and soups, freshly-made sandwiches, and exquisite baked goods.
Learn more about the chefs and historians that were interviewed for Buen Provecho.
Andrew Huse grew up in the Tampa Bay area and writes about Florida food culture, history, cooking, and restaurants. He co-wrote The Seabreeze by the Bay Cookbook (2001) and wrote The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine (2009). Huse works as a librarian at the University of South Florida Tampa Library Special Collections.
Gary Mormino holds the Frank E. Duckwall professorship in history at the University of South Florida St. Petersburg, where he directs the Florida Studies Program. His books include Immigrants on the Hill, The Immigrant World of Ybor City, Spanish Pathways in Florida, 1492-1992 and Land of Sunshine, State of Dreams. He is presently working on two projects, a study of Florida and World War II, and a book weaving a history of Florida foodways and culture.
A specialist in the history of the colonial Americas, Susan Parker earned her Ph.D. in history at the University of Florida and is currently Executive Director of the St. Augustine Historical Society. Her research on female property ownership in colonial St. Augustine appears in Signposts: New Directions in Southern Legal History. Two other books with her work are scheduled for release in 2013: The History of Florida and From La Florida to La California.
Carl D. Halbirt has been the City Archaeologist for St. Augustine, FL since April 1990. He has conducted more than 650 archaeological projects within the city focusing on historical deposits dating from the late 16th century to the recent past. Halbirt also has examined sites predating the founding of St. Augustine by Don Pedro Menendez de Aviles in 1565. Halbirt has published articles in national, state, and local outlets and has been the recipient of numerous awards.
Norman Van Aken is known internationally as the “Founding Father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African & American flavors. He is the Chef and Director of Restaurants at the Miami Culinary Institute as well as the Chef-Owner of “NORMAN’S” at the Ritz Carlton, Grande Lakes, Orlando. Chef Norman Van Aken has published five books: Feast of Sunlight (1988), The Exotic Fruit Book (1995), Norman’s New World Cuisine (1997), The New World Kitchen (2003) and My Key West Kitchen (2012).
Florida Living History, Inc. is dedicated to informing our state’s citizens and visitors about Florida's colonial and territorial past, using living-history programs, demonstrations, and recreated portrayals of significant historical events. La Compañeros de la Cocina (The Companions of the Kitchen) was begun in 2008 as a venue for those interested in studying and recreating the food and foodways of Florida and the southeastern United States in the 16th and 17th centuries. The group’s goal is to assist in the authentic and historically accurate reproduction of our region’s early cuisine and culinary customs.
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