A Little About Me: I've been cooking professionally for over a decade since starting my culinary education at Le Cordon Bleu in Austin, Texas. My experience ranges from French to Latin American to Asian to Modern American. After many years working the line, I decided to work for myself, thus creating Chefster. With Chefster, I want to create a seamless progression for a client to book chef services for an event, from start to finish. With Chefster, I hope I can give young as well as seasoned chefs an opportunity to work on their own terms therefore igniting their passion and creativity to a whole other level.
Years Cooking Professionally: 11
Culinary Education: Le Cordon Bleu, Austin TX
Specialties/Cuisines: "I can do it all, and love to experiment!"
Favorite Dish: Gumbo, but more in particular, the seafood gumbo available at Delmonico Steakhouse in Las Vegas. Of course, I could be biased from working there many years, but I have yet to try a gumbo from any other restaurant that can come close to matching the one found at the aforementioned restaurant.
What inspired you to become a chef? Passion needs to be organic, I suppose after traveling a lot early on in my life, I started developing and appreciation of world cuisine. One day I just happened to visit the Austin campus for Le Cordon Bleu, and decided to sign up and move to Texas the next month to attend. Since then, my culinary passion has grown and blossomed into a lifetime career in food. Being a chef has to be more than a job. It has to be a lifestyle and a dedication to never stop expanding your culinary prowess. It has to be a never ending journey of flavor compilations and an insatiable thirst for the cutting edge knowledge to keep you on top of your cooking game. Its making sure to always taste your food, always season, and abiding by "if its not perfect, dont serve it." Its a tough game to be in, but the reward of seeing people eat and enjoy your food far out weighs the rigourous path you took to get where you are.
What's your cooking style? I tend to go all over the food spectrum. I'm classically trained in French techniques, but love to cook South American cuisine, traverse the world of Indian spices, as well as creating world fusions.
What do you do when you're not cooking? Eat! An important part in being a chef is to explore what's happening outside of your own kitchen. Inspiration can come from anywhere! I also spend a lot of time with my Pit Bull, Ruby.
See Chef Aaron's menus below.
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Earth and Water$84.00
Surf and Turf is the theme of this four course menu. The “surf” entails 4oz lump crab cakes with herb emulsion and “turf” is a seared 6oz skirt steak with creamy celery root puree and fresh chimmichurri. In season roasted vegetables tossed with farro start this dinner off and a tantalizing chocolate cake as the finisher.
Fall Mix features a flaky and light seared cod with a sweet and spicy slaw. The starter of smoked salmon with apple cider braised wheat berries is preceded by a salad containing soba noodles, cilantro and a lime/peanut dressing. Dessert is a crispy apple croustade adorned with one scoop of handmade vanilla bean ice cream.
The light and flakey croustade starts this menu off with fresh flavors of summer, followed by a savory polenta cake with duck ragout rounded off with the Mediterranean-style chicken saltimboca. End your feast with a delectable peach cobbler cake.
Sauces bring together the courses in this menu. First, a creamy apple emulsion dresses delicate baby kale and fresh melon. Second, spicy creme and hearty tomato chutney play off each other with lentil tacos. Third, a natural beef reduction compliments filet and parsnips, and lastly, a mixed berry compote drapes over a decadent angle food cake.
Sea scallops and tiger shrimp highlight this four course feast accompanied by a salad consisting of cabbage and cress and a dessert that will delight the palate.
Surf and Fowl$64.00
In season figs start off this four course meal followed by a lemon-butter basted tiger shrimp skewer served atop a hearty hazelnut and wild rice pilaf. This menu’s light but filling main course features a prosciutto wrapped chicken breast with buttered asparagus and lemon caper pan sauce to die for. Finish your meal with a platter of simple yet delectable banana bread moistened with warm vanilla anglaise.