“…These are very early days for me and it’s important that I continue to work hard to build up my experience and career.”
Having only just turned 21, it has to be said that Aaron Warner is a young man destined for great things, at least in the culinary world.
It was only several months into his Year 11 at high school when Aaron finally admitted to himself that what he had suspected for a while was actually true – academic study and senior high school were definitely not for him.
Not being the type of person to sit back and waste his time, Aaron met with a career advisor and, with the support of his school, embarked on an ambitious plan to find and establish himself in a rewarding career.
Aaron’s plan was simple - he would make himself available for work experience in a number of different vocational fields. First cab off the rank was a stint doing work experience on a number of carpentry placements but though they had appeal, there was something missing. Hearing that a new restaurant had just opened in his hometown of Canberra, Aaron decided that this would be the next place to check out careers. “As soon as I stepped into the kitchen my mind was completely blown away,” Aaron says.
Becoming an apprentice Chef in May 2001, the 16 year old quickly became an asset to his employer, evidenced in 2003 when he secured third place in the Restaurant and Catering Association Apprentice Chef Cookery Competition. Nonetheless, this feat was significantly eclipsed in the following year when Aaron not only won first place in the same competition but also took out first place in the Australia Hotel Association Apprentice Chef of the Year award and first place in the Canberra Southern Cross Graduate Cooks Award. “The last award had a fantastic prize attached to it that now allows me to spend 14 days in Hong Kong visiting some of the finest, most prestigious restaurants on the island studying different styles of cooking,” Aaron says excitedly.
From Hong Kong, the 21 year old travels to the other side of the world to take up a position in London, England, working in a restaurant owned by Gordon Ramsey, one of Great Britain’s highest profile, celebrity chefs. “I knew that I couldn’t just sit back and bask in my successes to date. These are very early days for me and it’s important that I continue to work hard to build up my experience and career,” Aaron states with certainty.
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