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MICHAEL F. BAVOTA
MICHAEL F. BAVOTA is an author/screenwriter/actor with four books in print;
including cooking, fiction novels, and short story collections. He is a national columnist, features writer, producer and
accomplished performing seafood chef. His latest feature screenplay wriiten for animation Spirit of the Everglades won
the 2011 Feature Screenplay Calypso Award at the Moondance International Film Festival held in Boulder, CO. It is also an
Approved Screenplay/ Endorsed Screenplay of the Kid's First International Film Festival and being considered for Best of Fest
2011.
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"Many
people have a desire to eat more seafood, however there is a genuine fear of cooking it in the home. They have heard about
the health benefits of adding more fish and shellfish to their diet, and there is good medical evidence today that fish high
in Omega 3 oils can help to reduce cholesterol levels and promote a healthy heart. Once consumers discover just easy it is
to prepare delicious seafood dishes in the home and how to cook them successfully, I am convinced that all across America
people will EAT MORE SEAFOOD."
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MICHAEL F. BAVOTA
PROFESSIONAL EXPERIENCE
His 39 years experience in supermarket seafood/foodservice operations: procurement, merchandising, advertising, and
training has made him a leader in the nation.
Professional Experiences: Pantry Pride/Food
Fair as Seafood Buyer, Grand Union as New York Regional Seafood Sales Manager, Shoprite/Foodarama as Corporate Seafood Merchandiser,
Carrefour USA as Perishable Director, Kash n' Karry as Corporate Seafood Buyer and Merchandiser and Surf & Turf Sales
and Marketing as Florida Seafood Director. Michael was also Tropic Star Seafood's Broker of the Year 2000
Government Experiences: During his four year assignment with the USDC/National Marine Fisheries Service/
National Training Branch, Michael Bavota was a lead national trainer of HACCP and conducted countless seafood cooking training
sessions for large groups of students. Michael was co-chairman of the Florida Bureau of Seafood & Aquaculture Consumer
Advisory Committee.
Publishing Experiences: Michael is a regular contributor of supermarket
seafood "how to" columns for Seafood Business Magazine, Progressive Grocer Magazine, as well as a food & travel
columnist for newspapers throughout the United States. Michael is the author of Clear Light Publisher's Best Selling 200-recipe
seafood cookbook, SEAFOOD LOVER'S BIBLE. He is the author of THE SPIRIT OF THE EVERGLADES, A LESSON I'LL NEVER FORGET and
Other Short Stories published by Publish America. THE SEAFOOD DEPARTMENT MANAGER'S GUIDE TO SUPERMAREKT SEAFOOD
published by Michael Bavota, Inc.
Culinary Experiences: Michael is an accomplished
seafood chef and has conducted numerous cooking shows and demonstrations in supermarkets, government seminars, cruise ships
and bookstores. He completed a two year consequtive cooking show, touring Alaska's inner passage aboard the luxury liner SPIRIT
OF OCEANUS. Recently he appeared at Famous Tate's Kitchen Arts Center in Brandon, Florida and Yale Applance in Boston to film
a pilot production for KnowSeafood with Chef Bavota, filmed before a live audience, produced by Woody Bavota.
Acting/Film
Experiences: Debut in Boston as Mr. Gibbs and Lt. Rooney in Arsenic and Old Lace, Cannon Theater, Larry Licktieg/Direcctor
__ Dinner Boss in godAmsterdams Hearts as Deep music video, Trent Duncan/Director__Host of KnowSeafood with
Chef Bavota, producer and screen writer of various seafood training videos.
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MULTI-MEDIA-PUBLISHING
AUTHOR-COLUMNIST-WRITER
Communication is the key element in fostering effective and successful understanding.
MICHAEL F. BAVOTA began his writing career in 1979. He has been published more than 200 times on topics that help
supermarket seafood operators improve sales, maximize profits and reduce shrink.
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MULTI-MEDIA-LIVE & VIDEO
PERFORMING CHEF
"The more that consumers know about
seafood and how to cook it in the home, the closer they become to being real seafood lover's.
Fear of cooking seafood
in the home is the biggest reason why consumers prepare less seafood in the home. Yet, of all of the high protein-low carb
food sources in the market today, seafood cooks fast and tastes great!" Michael F. Bavota
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