Big Daddy got his new year started by traveling for a new, soon to be aired special on Food Network that features "outrageous foods" from restaurants and eateries around the country. As a result, Chef Aaron has been filming in places such as Quincy, Ma, and even Oklahoma. To read about his stop in Quincy, check out the Patriot Ledger's article on The Fat Cat Restaurant and their "The Ultimate Fat Mac Challenge".
Speaking of outrageous food, check out Food Network Magazine and Food Network's website for Chef Aaron's chili cook-off with Melissa D'Arabian in the magazine's "He Made/She Made" feature. You can find the recipe for Chef's "Steak Fajita Chili", and Melissa's "White Chili w/Roasted Garlic" there and once you make a batch, head to Food Network's website to vote for which one you liked the best!
The 4th quarter of 2009 was a busy one for Chef Aaron! Here's a quick recap of everything that went on in Big Daddy's world the past few months...
In October, Chef kept it going locally by teaching classes at Cathedral Kitchen, in Camden, NJ, and spoke to it's Culinary Arts Training program participants; giving them instruction and insights on the culinary industry, teaching them various culinary skills, and encouraging them to pursue their goals. At the end of October, he helped Cathedral Kitchen raise money for their programs by hosting their "Harvest for Hunger Silent Auction & Dinner" at the Grand Ballroom in Collingswood, NJ.
Then Chef shifted gears and helped raise awareness about heart disease and stroke. He went to San Francisco to appear on "The View from the Bay" with Spencer Christian and Janelle Wang, speaking on the importance of eating a healthy during the holidays to reduce your risk of heart disease and how eating healthy doesn't mean you have to skimp on the flavor. He wowed the studio audience and their tastebuds with his Spicy Szechuan Chicken Lettuce Wraps:
From there he teamed up with Vicki Williams and Florence McCray from the American Heart Association, as well as the folks from the Bread Project for a "Healthy Holiday Eating"neighborhood seminar and workshop in Oakland. There he did a cooking demo featuring some of his tastiest and healthiest recipes, met with fans, signed autographs, and shared his story about how having a stroke at the young age of 22 changed his outlook on life and his eating habits.
He later took some time to talk to the participants in the Bread Project's Culinary Arts program, (much similar to Cathedral Kitchen's) encouraging the students to complete the program and be successful in the culinary industry. 
Chef Aaron vistited Cathdral Kitchen in Camden, NJ in October talk to it's Culinary Arts Training (CAT) Program students. The program began earlier this year, and is the second class the program has had.
Then Chef Aaron took the students in the kitchen to give them some hands on instruction, and showed them how to prepare his Roast Beef with Bourbon Mushroom Sauce.
After a quick taste test, it was the students turn to show Chef Aaron what they had been working on earlier in the day by showcasing their own steak rubs inspired by spices and flavors from Asian, Carribean, and Latin American countries. After tasting each rub and giving the students tips and ideas on how to improve, Chef got down to business and gave the students a brief intro to Grilling 101.
(photo courtesy of Faye Murman/Courier Post)
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