HeyJaredNorman Van Aken
Chef Norman Van Aken is a James Beard ‘Who’s Who’ honoree. His restaurant has been nominated as a finalist for “Best Restaurant in America.” He is the author of six cookbooks and one memoir, "No Experience Necessary".
- Indexed issues, last 90 days
- 16
- Latest publication
- Sep 30, 2026
- Audience
- Checking…
- Earliest in this view
- Aug 31, 2026
Latest issues
A Book That Taught Me ‘Seeing’ (opens the original)
Read excerpt
Pilgrim at “Then one day, walking along Tinker Creek, thinking of nothing at all, I saw it —- the tree with the lights in it. It was the same backyard cedar where the mourning doves roost, only charged and transfigured, a cell buzzing with flame … It was less like seeing than like being for the first time seen, knocked breathless by a powerful glance … I had been my whole life a bell, and never knew it until at that moment … I was lifted and struck.” — Annie Dillard“Pilgrim At Tinker Creek” was
A Word On Food: Cornbread (opens the original)
Read excerpt
A man with a warm smile walked up to me as I was signing copies of my memoir at the always great Miami Book Fair. He spoke. “834 … right?” I was confused. I wasn’t clear on the context or direction of what the number 834 might mean to him and why those numbers might be attached to me. He saw my confused gaze and added. “That’s the time your radio show airs every Saturday on NPR. I know because that is when I am taking my morning walk with our pooch, and I listen to you. My name is Ira by the way
LUNCH WITH LULU of DOMAINE TEMPIER (opens the original)
Read excerpt
Janet our (then teenage) son, Justin and I flew to Paris. We met there with our long-time dear friends Proal and Connie Perry and children Rebecca and Matthew, whom were close in age to Justin and knew each other well from growing up for years in Key West. <img alt="
A Word On Food: Spaghetti & Meatballs (opens the original)
Read excerpt
There are food couples which stand the ‘test of time’.Salt and PepperSoy and SushiBread and ButterVanilla and ChocolateKetchup and FriesChampagne and Caviar… all leap to mind.Certainly, ‘Spaghetti and Meatballs’ belong to this illustration of unions.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!RwMG!,f_au
THE ESSENTIALS OF COOKING (opens the original)
Read excerpt
This Treasure Book by the masterful James Petersen takes on us on a family route more than others in a specific way. It was in this book that I helped our son, Justin learn more about cooking.He grew up in the business … as do many of the children of people in our industry. He was busing tables and helping at the mix of events we were doing by the time he was 13. He entered our pastry department at 22 getting time honored, hands on lessons from our talented pastry chefs during our long tenure in
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.