Class at 9:30 a.m. – 12:30 p.m.  $130 per person

Details & Reservations: 305-367-5931

Australian Chef Aaron Brooks brought incredible energy from Down Under to
the menu at EDGE Steak & Bar at Miami’s Four Seasons Hotel in 2011. He brings
this same energy to grilling on the “barbie.”

There’s a lot more to an Australian cookout than shrimp, and Brooks has the
chops to prove it. At a young age, Brooks spent hours in the kitchen with his
mother in his hometown of Sydney, Australia and at the family’s fruit and
vegetable stand where he was always experimenting with local produce and new
recipes. As his passion for the culinary arts grew, Brooks held stints at various
critically-acclaimed restaurants up and down the east coast of Australia before
accepting a sous chef position in Vancouver, Canada at the Four Seasons in
2002. Brooks maintained his position for eight years before moving to the US to
continue his journey as sous chef at Four Seasons Boston in 2010.

Brooks’ nine-year journey through Four Seasons kitchens has orbited around
cultures and cuisines, from Pan-Asian to New England. Miami’s rich Latin
influence now adds brighter flavors to his dishes which update traditional
steakhouse offerings with farm-to-table ingredients treated with utmost care.
Since joining EDGE Steak & Bar, Brooks has participated in renowned forums,
including the prestigious James Beard House, Food & Wine Classic in Aspen and
South Beach Wine & Food Festival. A local feat, he beat out five of Miami’s top
culinary masterminds to win Prince of Porc in the Miami regional Cochon555.
He’s been named the Miami “Ambassador” by Meat & Livestock Australia for his
expertise and knowledge of Australia’s grass-fed lamb and beef products.