With the festive season right around the corner, Fosters IGA, Cayman’s biggest supermarket chain, are busy preparing for their annual Thanksgiving feast with a full menu of turkey, ham and all the sides available, both in their in-store delis, and for customers to order and collect with a convenient, easy to order...

Chef Aaron Malloy

Fosters

With the festive season right around the corner, Fosters IGA, Cayman’s biggest supermarket chain, are busy preparing for their annual Thanksgiving feast with a full menu of turkey, ham and all the sides available, both in their in-store delis, and for customers to order and collect with a convenient, easy to order online service at  https://fosters.ky/bakery-catering/holiday-dinners/.

Fosters Deli & Bakery Senior Manager, Aaron Malloy, took time out of his busy schedule to tell us more about his, background, passion for cooking and favorite foods.

Where are you from originally? 

I am originally from Vancouver BC, Canada.

When did you first come to Cayman? 

I came to Cayman in 2010 when I was given the opportunity to open Karma.

Where else in the world have you worked prior to arriving in Cayman?

I have worked in Canada, the US, the Arctic, Rwanda as well as some consulting in the EU and Asia.

Who or what inspired you to become a chef?

My mom and grandparents.I have been interested in food since I was a child.  I prepared my first dish at the age of 4, Boy Cheese, as I thought grilled cheese was Girl Cheese, a Boy Cheese is the same as grilled cheese but with Parmesan on the buttered side of the bread… it is very tasty!

How long have you been the Head Chef at Fosters and what are the challenges of working for a large Supermarket chain vs. a Restaurant?

I have been in this position for eight months.  It is certainly very different, you have to have confidence and trust in your team as you are unable to be involved in so much as a fraction of the overall cooking.  The focus shifts to future planning, logistics, recipe and concept development as opposed to being way more hands on in a stand-alone restaurant.

How do you decide what to include on the menu?

 When I get excited about a dish or a recipe, or perhaps a customer suggestion.  Sometimes I see something we are already doing which can be elevated.

What are your “go to” seasonings and why?

Zatar, Pomegranate Molasses and really grassy and spicy olive oils, white truffles…They all taste really damn good!!

What is your favourite dish and why?

I have several!

  • Pho, in an alley way in Saigon;
  • Dry Aged Rib Eye @ Peter Luger;
  • The Enchiladas Mole at Tortas al Fuego in Mexico City;
  • Chicken rice @ Meshur Unkapani Pilavcisi in Istanbul; and
  • Cacio e Peppe with White Truffle at my house.

The above dishes all send a rush of euphoria through you, so much so, you could never eat standing up.

What would you recommend as a romantic meal for two?

Any of the selections from my favourite dishes!  Can’t go wrong!

What advice would you give to someone looking to start a culinary career? 

Work hard and be a conscientious disrupter. 

Favourite expression?

Jedi mind tricks….

What are you giving thanks for and how will you spend your Thanksgiving this year?

 I am giving thanks for my good health and, am very much looking forward to enjoying a traditional Thanksgiving meal with family and friends and to sharing a nice bottle of wine!

As well as being able to order their full holiday season menus online, customers can also request a custom vegan or vegetarian menu by emailing them at catering@fosters.ky.

By Juliette Heath

Juliette Heath is a Caymanian foodie, weddings and events planner, and author of kids’ books.

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