COOKING was always going to be the career of Aaron Ward.
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It’s just something he has always loved to do.
The 27-year-old from Taree is the sous chef at Sydney’s sixpenny and has earned himself a place in the finals of the Appetite for Excellence Young Chef of the Year Awards.
As part of being an awards finalist Aaron took part in NSW produce tour which visited Forster-Tuncurry recently.
“I was lucky enough to visit the Wallis Lake fish Co-op and head out on a boat to meet a few of the local fisherman to see how they catch blue swimmer crabs and net local fish,” Aaron said.
“We also cooked for the fisherman and their families using some of the produce they caught earlier that day.
“The second day we went to Graham Barclay Oysters to learn about the way they farmed oysters, as it takes four years for them to grow, and how they tasted of course.
“Meeting producers like these was very inspirational to see how hard they work to produce and catch the seafood it was great to be alongside them in action.
“I was saddened to hear about the fire that caused so much destruction to the oyster operation.”
The next stage in the competition will involve Aaron cooking at the Nationals Finalists Dinner on August 7, with the award announced on August 8.
Cooking as a collaborative group, the dinner will give the young chefs a chance to create a three course menu of their choosing.
“The story behind the dinner is up to each chef and waiter, we have chosen to show the guest what we experienced on the produce tour by using ingredients and stories of the producers we meet on the way.”
The winner of the final award will visit Italy’s international culinary school ALMA to learn more about Italian cuisine as well as staging at Michelin star restaurants of their choice in Europe.
Judges are looking for chefs who show passion, integrity and commitment to their profession, cooking skills and techniques, creativity of menu and how all of this is communicated.
Aaron’s passion for cooking started from a young age when he would eagerly watch cooking shows and read recipes.
Aaron left Taree High School in year 11 and began an apprenticeship as a chef at Taree’s Manning River Hotel. Later he would move to Coffs Harbour to work in a seafood restaurant.
“This is where I learnt the respect for fresh seafood that would arrive straight off the boats everyday.”
Aaron came back down the coast where he got his “first taste of fine dining” by working as the sous chef at Newcastle’s now closed, Bacchus.
“I decided to test myself in Sydney – I have now been at sixpenny since it opened in March 2012.”
sixpenny received two Hats in the Sydney Morning Herald Good Food Guide in 2015 and made NSW’s top ten in the Australian Good Food and Travel Guide Chef Hat award winners for 2016.
Aaron works with the head chef to create dishes for the menu and help the restaurant progress.
“Being a small restaurant it's always hands on, if there is something to be done then we all get it done.”
“Living in Sydney I also have to opportunity to go to the Flemington fruit and vegetable markets every week to source produce we use in the restaurant, which is a great way to see what's in season or something new.”
For Aaron’s future he’d like to test himself by working in restaurants around Australia and overseas.
“There is always something to learn in the hospitality industry.”
“There is never two days that are alike, so you always have to be prepared for that.”
Aaron’s major goal is to open his own restaurant where everything is made on site.
“We’d make our own bread, butter, cure our own charcuterie and butcher our own meats.”
The public can now have their say in the Electrolux Appetite for Excellence Awards and vote for Aaron as their favourite Young Chef in the Electrolux People’s Choice category: http://www.appetiteforexcellence.com/finalist/2016-peoples-choice-aaron-ward/