In Conversation With: Pastry Chef Aaron Rawlings
Join our conversation with Aaron Rawlings – The Greenbank’s pastry chef. Influenced by simplicity and ingredient-driven cooking, Aaron returned to The Greenbank after 17 years – allowing him to find the perfect balance between work and family life.
When did you join The Greenbank and what prompted your move there?
I joined The Greenbank almost a year ago but it’s funny – I actually started my career here 17 years ago. So when the opportunity came up for me to return, I jumped at the chance.
How would you describe your style of cooking and have you been influenced or inspired by anyone, either through family or other chefs?
I would have to say the most inspired chef for me would be Johnny Iuzzini – an American pastry chef. His books are so full of character. In the way he would approach his ingredients, breaking them down to miniature desserts in four or so different ways.
My style of cooking has changed over the years. I once went though a stage of having ten or more elements on a plate. Which was a lot of fun, but made the dishes very complicated. Now I find my style far simpler. Where less is more – letting the ingredients talk for themselves.
What is the best Cornish delicacy?
I’m a sucker for a good old saffron cake.
And finally… Why The Greenbank?
I mean, I started my career here. And now I’ve got a young family, I can have that work life balance and enjoy life, finding time to watch my daughter grow up. So being back at The Greenbank as their pastry chef is a dream come true to me.