Today we’d like to introduce you to Aaron Pascual.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My culinary journey began when I was 13 years old. I landed an under-the-table job at the nursing home my father was the Kitchen Manager of in Toms River, NJ. Working by my father’s side truly inspired me to pursue a career in the culinary industry. I have never seen someone show so much dedication to food, put on extravagant banquets with hundreds of people by himself, work so hard and always have a genuine smile on his face as my father. My parents always persuaded me to follow another career path, but I guess it’s in the blood.
I graduated from Community College with an associate’s degree in May 2017 and the first thing that was on my mind was to move out of Jersey. I was working at a top-rated country club with a chef that treated me like family (Chef Maurice Maglione) and absolutely loved my job, but trying to live on my own as a new college graduate in NJ was nearly impossible, so I set my sights on moving to a city I fell in love with, Houston.
Upon moving to Houston, I didn’t secure a job yet. I knew I wanted to work in some of the top country clubs in the U.S. and luckily Houston has 2 of the best (Houston Country Club & River Oaks Country Club). I was staying with one of our closest family friends, the Tupas family, and I didn’t really know what was in store for me moving to a new place without my parents for the first time in my life. I was actually rather worried and for 2 months I was jobless. I always put my faith in God and always just let everything ride out. Finally, the Houston Country Club contacted me and gave me an offer and I jumped on board. It was the start of developing my career as a true culinarian.
I went on to work for the other top country club in the city, the River Oaks Country Club, from 2018-2020, but during the Covid-19 lockdown, My girlfriend at the time (wife now) and I decided we would move to Austin, TX. It was a sudden switch as I have never anticipated Austin to be a place I would ever move to. I’ve only been to Austin once prior to moving here, but when the love of your life says she’s moving, you have to follow her.
I landed a job at the Austin Country Club and the Executive Chef (Chef Bob Burns) would turn out to be a great mentor to me. Still, even after creating so many fine-dining dishes and having so much fun in the Food aspect of the Culinary Industry, I always had an empty void I wanted to fill and two things stood out to me. Working in so many great country clubs and fine dining establishments only made me crave more time for myself and to cook food I truly believe in. You know, cooking from the heart.
I have missed so many meaningful events in my life because I had to work weekends, holidays and everything in between and also I have been plating and cooking so many fine-dining plates that I now forgot the amazing foods my father and I used to cook growing up together. In my career, I got to a point where I was cooking what people instructed me to and not the thing I truly loved. I also never got to see much of my family and friends anymore and I knew there was only one thing to change and that was my career.
In August 2021, I made a decision most Chefs and Culinarians wouldn’t even think of making. I took on the role as an Assistant Child Nutrition Director of Eanes ISD. Yep, a School District.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Since taking on the role at Eanes ISD in Austin, the road has not been easy. I wanted to elevate what people thought of “Cafeteria Food”. Having a district that is ranked the best in Texas is a hard goal to live up to and they made it clear from day one that I had to give them my best and so I did. The first road bump was to see how the students will react to removing their favorite frozen corn dogs, chicken nuggets and other typical cafeteria food and replacing them with something else like a fresh ramen bar or a build your own gyro station. Thankfully, all concepts took off from the start and for the first time in Westlake High School’s history, we had 100% of teachers and staff in the building dining with us at least 3 times a week. Since August 2021, we have also had the highest sales and profit in the Child Nutrition program.
This past school year (2021-2022) we have gained true notoriety as the best Child Nutrition Program in the state of Texas and we ranked #1 Nationally as the Most Innovative Food Court in any Public High School in the U.S. (Westlake High School) both ranked by Niche.
We have brought a majority of our great changes to Westlake High School this year and we plan to replicate the same success in our Middle Schools next school year.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
As an Assistant Child Nutrition Director, I am in charge of Menu Changes in the School District, the products we bring in, training all our employees to have the utmost skill for the changes we are bringing forth and inspiring the future generation through food. I want these students to walk out and graduate from this school district having a vast knowledge of what goes into their bodies, how to take care of them and also to know what great food truly is.
I specialize in all types of cuisine and I look to bring that into my job everyday. One philosophy I have in life is to always humble yourself and keep learning from everyone around you. Also, teach others around you what you know. Life shouldn’t be about greed and always know that just when you think you know it all in life or your profession, there’s always something new out there for you to discover.
I am known for my cooking. Always being a great friend and a mentor to anyone. I always want to pass down the knowledge that I have and I love learning new things from others.
I am most proud of finally realizing Life isn’t just about work or the awards you have, but it’s about God, your family, friends and time. I am proud to realize while it was fun working in all these fine dining establishments, you only live one life and it shouldn’t be all about work. Learn to take time and take care of yourself. At first, I thought it was very humbling to step down from such a “High Class” career and step into another realm in Cafeterias, but now I truly love what I do and it takes a simple career change sometimes to truly find happiness. Plus every weekend off, Holidays off and several seasonal breaks make it all the while better.
What sets me apart from others is that I always stay humble. I am not one to flaunt what I have. I believe in always lifting others up and I always love to help others.
We all have a different way of looking at and defining success. How do you define success?
I don’t define success like most people. I believe that success comes from the happiness within. Being content with what you have and finding peace with all your relationships in life. Most people think of success as being rich and having all these worldly materials, but success should be the peace you have in yourself and the knowledge you have built through the years.
Contact Info:
- Email: apascual@eanesisd.net
- Instagram: https://www.instagram.com/aj.pascual/
