Masterchef: The Professionals' Aaron Middleton to attend 2024 Culinary Retreat

This year holds many exciting opportunities to celebrate the exceptional quality of Alaska’s wild-caught seafood. One of those being the 2024 Culinary Retreat, where British chefs will participate in a week of exploration, cooking and a day of fishing. 

The location for this year’s retreat is on the pristine shores of Homer, on Alaska’s Kenai Peninsula.  It’s also known as the ‘Halibut Fishing Capital of the World’. And one of this year’s retreat attendees is particularly excited to cook with the delicately flavoured fish. 

Unsurprisingly, MasterChef: The Professionals alumni Aaron Middleton has already put some thought into cooking Homer’s beloved catch; “My absolute favourite halibut dish would be Curried Halibut with flavours of saffron, lime leaf and fresh coastal Alaska sea herbs.” 

The chef and academy owner will touch down in Seattle in June – ready to take in the sights and flavours of Alaska. We asked Middleton a bit more about what he anticipates on the Culinary Retreat and to elaborate on his own cooking ethos. Prepare to be inspired… 

As a chef, why is the opportunity to ‘go to the source’ of produce so important?  

Understanding how to cook ingredients starts with having a deep understanding of the genetics and makeup of those ingredients. Whether that be heritage vegetables, ancient breeds of livestock or in this case, going to the source of wild caught Alaska fish. Only then can you truly appreciate how to pay homage and champion the ingredients in your dish.

As you mentioned, Alaska seafood is wild caught. How integral is traceability and sourcing as a chef and cooking educator? 

It’s so important! We need to source our ingredients sustainably – In a world that is so far removed from our natural instincts and surroundings, trying to reconnect with our ancestral practices of cooking & eating with wild, foraged, and sustainably sourced ingredients, gives the art of cooking a deeper meaning, and its our responsibility to do so.

Have you been on a commercial fishing boat before and what are you most looking forward to, during this ‘hands on’ experience? 

I have not been on a commercial fishing boat before – Which is something I’m very excited about. I’m really looking forward to learning how the fisherman decide where to fish, how they navigate their timings, the history of their techniques, and how all of this plays into catching the best quality fish.

What are you hoping to bring back with you from the Culinary Retreat?

I would like to come away with a stronger understanding of how Alaska Fish are affected by their environment, and what impacts the quality and composition of the fish – and how all this affects the end product and eating experience.

You’re currently busy running your own cooking academy – how do you stay inspired to produce new recipes and ideas for your students? 

All sorts of ways! Sometimes I lean into the old school classics, or my home comforts. And other times I go more adventurous, using flavours from afar, or including techniques from my Michelin star restaurant days. 

The main aim is to ensure each recipe is achievable for everyone at home, and that it’s a reliable recipe, that they can count on time & time again.. once that foundation is in place, it’s play time!

Your ethos is ‘food from the heart’ – how does this manifest in the way you develop recipes and cook day-to-day? 

Food is a very powerful thing. Not just how it affects our bodies, but our emotions too. One spoonful can remind you of your most vivid memory. It’s the core of so many family traditions, and celebrations around the world. It can be used as a token of love, appreciation, or gratitude. 

Food brings everyone together. And I just love to have fun with it all – that’s what it’s all about! So many of my recipes are born from great memories, others are a celebration of something new.

—

We’ll be hearing more about the Culinary Retreat later this year – including some brilliant recipes from our attendees.