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Arron Maddix is on a quest to attend a top culinary school and bring his talents to the masses
ARRON MADDIX aspires to bring fine Jamaican dining to London. A stop at Le Cordon Bleu London, one of the top culinary arts school in the world, would help him do just that.
Earlier this year he applied for the Julia Child Scholarship to study for a diploma at the revered institute, and he is now up for a public vote to become the 16th finalist for the award.
Maddix is also the founder of PattyPatty which he started to fill the patty gap in the modern street food market. He was inspired to create the best patty this side of the Atlantic using A-grade products and the unique and exquisite flavours of Jamaica. PattyPatty had a pre-launch at Croydon’s Boxpark a few months ago and received rave reviews, and he is now planning the big launch for later this year.
We spoke to the chef about his plans for the future, his inspiration, plus more.
Q: So, what is the story behind your mission to get into Le Cordon Bleu?
Aaron Maddix: Part of the reason I decided to set up my own business in the first place was so that I could earn enough to go to a place like Le Cordon Bleu and study the art of food at a higher level. I love food and had strayed into fine dining, plus I have this intense passion to take Caribbean cuisine up a level in the UK. Studying at LCB would give me the training to do that.
Q: How big of a deal is it to go there?
Aaron Maddix: I’d say it’s a big deal for someone like me to go there. This is an institution for food and culinary arts that has been going on for over 100 years. The fees to go there, if you’re not awarded a scholarship, are unrealistic coming from the economic background I’m from.
Q: What inspired you to become a chef?
Aaron Maddix:Many life-changing events, one of the biggest being fatherhood, and really reflecting on what it meant to be happy in life and with what you do day in, day out. I no longer had a passion for my job in IT but had always loved cooking. So, four years ago, I took a leap of faith and found that this was definitely the thing for me.
Q: How has the journey been so far?
Aaron Maddix: My journey has been challenging, but I find I work well under pressure, so I’ve taken most hurdles in my stride. The kitchen is a difficult place to navigate. There’s nowhere to hide. You can either cook or you can’t - the food will reveal all! So there’s no way of cutting corners in this industry, not if you want to provide the best experience for the diner.
Q: Why haven’t we heard of PattyPatty? Or maybe it’s just that I haven’t heard of PattyPatty!
Aaron Maddix: The original name for the shop was going to be Patty Man but I thought PattyPatty had a better ring. You haven’t heard of us because we’re still in the infant stages of getting out there. Our recent launch at Boxpark in Croydon was a test to market, which went extremely well. We will be relaunching soon, before the end of the year, with a permanent set-up and with online purchasing capability.
Q: PattyPatty patties are special because…
Aaron Maddix: They are unique. We use only A-grade quality meat that isn’t minced or mixed with anything other than love and spices. None of our patties use minced meat – at all.
I use classic techniques to braise the beef filling, and more traditional Jamaican techniques to stew down the chicken and make ackee and saltfish. We also have a vegan option with is really delicious – it’s ackee and jackfruit.
Q: If someone wanted to sample one, where do they go?
Aaron Maddix: Follow us on Instagram to find out when we launch! @arronmaddix_chef
@mewandat
Q: I don’t think many people know much about the origins of the patty. What’s one little-known fact about this snack?
Aaron Maddix: Well, it’s very similar to the Cornish pasty when in its simple meat turnover form. The similarities come from the colonial interaction between the British and Jamaican cultures. We adapted the turnover and interpreted it in our own way, meaning there are a few distinguishing features that make patties a whole lot better than pasties.
Q: I’ve got to ask this. Which island makes the best patty?
Aaron Maddix: Jamaica, hands down! No question about it.
Q: The great thing about being a chef is…
The ability to enjoy food at a restaurant or food stall knowing exactly how much hard work and preparation went into every bite. The heightened value for food makes being a chef a great job. It’s no longer a mechanical ritual but an appreciated process.
Q: The not-so-great thing about being a chef is…
Aaron Maddix: The hours and hours and hours in the kitchen cooking, but not eating. Probably one of the most difficult parts, in all honesty, is everyone being out on a Friday and Saturday night, going for dinner and you’re cooking it!
Q: What’s the dream?
Aaron Maddix: To open a fine dining Jamaican restaurant in London.
To vote for Arron and help him win a Julia Child Scholarship at Le Cordon Bleu, watch his YouTube video here: https://youtu.be/tnUZ6r4Uxgo [3] and CLICK LIKE. One click is one vote and if he has the most votes on 31st July 2019 – it’s a done deal!
More about the Julia Child Scholarship and Le Cordon Bleu: https://www.cordonbleu.edu/london/julia-child-scholarship/en [4]
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