Welcome to a new series where we’ll be highlighting each of our chefs by taking them back to their early days in the kitchen! It is our hope that this series inspires you to learn, experience, and celebrate cooking along with us... and with all those you love most.

Now let’s meet Chef Aarika!

Tell us a little bit about your history! Where did you officially train to become a professional Chef?

My background in cooking started with my great grandmother and spending many summer days in her kitchen. I studied and focused on a totally different degree in languages but eventually found my way and path to cooking. I started as a Personal Chef 9 years ago and continue to enjoy it. I also worked for Edible Beats at Root Down to hone in on my kitchen skills followed by taking “Basic Skills Every Chef Should Know” cooking classes offered at The Seasoned Chef, where I was then privileged to be offered a position that's led me from assisting, catering, and now to teaching!

Several Chefs have had unofficial mentors and training throughout our careers, as well. Did you have any form of unofficial "training" that helped you get to where you are today?

I would spend most of my summer vacations in my great grandmother's home, making Rhubarb Applesauce and Chocolate Chip Cookies. I would have to say she was my mentor or was the first to introduce me to cooking.

What drove you towards becoming an instructor?

My first job as an instructor was over a decade ago. I tutored students in French and really enjoyed watching someone go from frustrated to that moment when it clicks. I can easily say I feel the same way now having shifted into teaching at a culinary level. I have Chef Dan and Jodie to thank for believing in me and guiding me to the level that I am now.

If you had one piece of advice for a new person finding their way around the kitchen, what would you suggest?

If I could offer one piece of advice to anyone exploring or starting a career in the culinary field I would say listen carefully and never be afraid to ask questions!

Do you have a favorite recipe you’d like to share?

I love these Mini Puff Pastries Coq Au Vin! I taught these as a part of my recent “A French Twist” class, which is one piece of my Sunday Supper Series!

COQ AU VIN POT PIES
Ingredients

Red Wine Marinated Chicken
3 chicken breasts
2 cups red wine
½ cup chicken stock

Marinate chicken breasts in red wine and chicken stock for one hour minimum.

Roux
1 Tbsp butter
1 Tbsp flour

Melt the butter in a saucepan. Add flour and stir for 3-5 minutes. Keep a close eye so that it doesn’t burn.

Pot Pies
2 boxes Pepperidge Farm puff pastry shells (If unable to find use small pre-made pie crust and a puff pastry to top.)
3 strips of bacon, cut into ½-inch pieces
1/2 yellow onion, quartered then thinly sliced
3 medium carrots, cut into 1-inch pieces
2 garlic cloves, minced
1 Tbsp tomato paste
1 cup red wine
1/4 cup brandy
2 Tbsp roux
8 oz. mushrooms, thickly sliced
4 oz. pearl onions, peeled
2 tsp fresh thyme leaves
1/4 cup of heavy cream.

Directions

Bake puff pastry shells ahead of time according to instructions on the box. Chef will demonstrate how to make pot pies from the puff pastry shells.
In a large skillet over medium-high heat, cook the bacon until crispy, about 8 minutes. Remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade and dry the chicken with paper towels. Place the chicken in the pan and sear until it is golden on both sides (about 5 minutes each side). Remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
Add the tomato paste and thyme. Cook the tomato paste until it is fragrant and begins to darken. Pour the cup of wine and brandy into the pan, scraping the bottom to remove any browned bits.
Cover the pan, turn the heat to low, and simmer for 10 minutes. Once the wine has reduced, add the roux and whisk until it is incorporated.
In a separate skillet, pour 1 tablespoon of the reserved oil. Add the mushrooms and sauté over medium-high heat until brown, about 10 minutes.
Add the pearl onions to the pot with the chicken and bacon. Cook for 5 minutes more. Stir in cream.
The coq au vin will be a thick consistency. Carefully spoon the coq au vin filling into your puff pastry shells. Serve immediately. To reheat, put in oven at 350 ̊ covered with foil until warm (8-10 minutes).

Sign up for Aarika’s next Sunday Series class by clicking here!

Chef Corner: How Chef Aarika Learned to Cook