{"id":4647,"date":"2020-12-08T16:58:49","date_gmt":"2020-12-08T16:58:49","guid":{"rendered":"https:\/\/ccapinc.org\/?post_type=student_stories&p=4647"},"modified":"2021-08-04T12:28:46","modified_gmt":"2021-08-04T12:28:46","slug":"aaron-davis","status":"publish","type":"student_stories","link":"https:\/\/ccapinc.org\/student_stories\/aaron-davis\/","title":{"rendered":"Aaron Davis"},"content":{"rendered":"\n

This holiday, we\u2019re spotlighting C-CAP Arizona Alumni Chef Aaron Davis<\/a>, who just graduated with his Bachelors from the Culinary Institute of America <\/a>this year with his Bachelors in Food Business Administration (concentration in Advanced Baking Principles) and Associate in Baking & Pastry. If you aspire to bake professionally, tackle patisserie, or simply want to try your hand at a luscious Triple Chocolate Pie, check out our interview with Chef Aaron.<\/p>\n\n\n\n

When were you first curious about pastry? Do you remember the first sweet thing you made?<\/b><\/p>\n\n\n\n

I have wanted to be in the kitchen for as long as I can remember. I do not distinctly remember when I decided that I enjoyed pastry more than cooking, however my grandma heavily influenced that preference. Regarding my first endeavors in the kitchen, I can only reference old photos where I was helping my parents in the kitchen, likely making cookies or a boxed cake.<\/p>\n\n\n\n

Who was your biggest culinary influence when you were growing up?<\/b><\/p>\n\n\n\n

My biggest culinary  influence growing up, was my grandma. She owned a bakery while my dad grew up, and though I was born several years after it closed, she continues to bake for our family. It is how she shows she cares and how I do the same. I attribute her to my affinity towards pies, bread, and cinnamon rolls.<\/p>\n\n\n\n

What is your dream once you graduate (What kind of food do you hope to create? Where in the country or the world would you like to cook?<\/b>)<\/p>\n\n\n\n

I always find this a hard question to answer, because as I continue to grow and learn, this continues to change. It is particularly hard to say, pending where, how, and when the industry comes out of this pandemic. I know I would like to own my own bakery or establishment in the future; what that will look like is hard to say.  Right now, I primarily decorate cakes and bake bread, however, my interests extend far beyond those two things. I want to create food that tells a story: it tells you about who I am, where I am from, and why I am here still making food.<\/p>\n\n\n\n

For anyone who wants to go to culinary school, can you give a nugget of advice to help them prepare? <\/b><\/p>\n\n\n\n

Get into a professional kitchen before going to school. This industry is not easy. It is brutal, demanding, and exhausting; however, it is one of the most rewarding things I have done in my short life. Experience is invaluable. Get to know the people, the equipment, the food, and the philosophies. Understand that there are many correct ways to accomplish the same goal. AND!!! Never stop learning. There is always room to grow.<\/p>\n\n\n\n

Aaron\u2019s Triple Chocolate Holiday Pie Recipe:<\/p>\n\n\n\n

Triple Chocolate Pie<\/b><\/p>\n\n\n\n

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Editor\u2019s note: Chef Aaron uses weight measurements for his recipe. If you don’t have a <\/i>kitchen scale<\/i><\/a>, we recommend you order one and forgo measuring cups. It makes cooking and clean-up that muc<\/i>h easier!<\/i><\/p>\n\n\n\n

Day 1: Make Milk Chocolate Whipped Ganache <\/b><\/p>\n\n\n\n

Ingredients<\/b>    <\/b><\/p>\n\n\n\n