Master Chef, entrepreneur and visionary Brian Aaron is the man behind his sough-after successful catering company, AARON’S CATERING International & Gourmet. This obsession occurred by accident. With a background in sales and marketing (no cooking what so ever), Brian Aaron began this first as a business venture. After enrolling in the prestigious Le Cordon Bleu Culinary Institute in 2005 and working for most of South Florida’s most exclusive restaurants and chefs, 28 year old took AARON’S CATERING to a whole new level as the new executive chef.
Brian Aaron owes much of his success to always being ahead of his competition and accepting nothing less than perfection. He travels the continent constantly continuing to work with the industries best to learn and bring it back with his own twist and incorporate it into AARON’S CATERING. But the most innovative aspect of the company might be the way its food is made and displayed. Molecular gastronomy, or “the science cooking”, is a new technique using traditional dishes, deconstructing them, and bringing them back in a whole new form, texture, temperature, shape and size. He uses lab equipment and materials like liquid nitrogen and special compounds that are in our everyday food products. He brings a whole new experience in dinning that is only seen on TV or read about. He is the pioneer in South Florida working with the best in the industry. In such a short period of time, he has been able to achieve “Catering Company of the Year 2008” finalist.
NEW & CURRENT VENTURES
Brian Aaron alongside partner Chef Luis Jimenez launched an all paella company, Miami Paellas, in February 2007. You may visit www.miamipaellas.com.