Aaron Davis has always wanted to be a chef.
“I’ve never considered another career path,” he said. “As a child, I remember spending time in the kitchen with my parents. My biggest influence was my grandmother, who owned a bakery and deli counter, and taught baking to high school and junior college students. She inspired my fascination with bread and pastries … as we always had fresh bread and pastries at home.”
While attending Millennium High School in Goodyear, Davis took culinary classes and worked at the Wigwam Resort and PebbleCreek Community. His culinary instructor told him about the Culinary Careers Program (C-CAP), which offers high school students opportunities to learn both cooking and job skills, work with chef mentors and compete for scholarships.
As a high school senior, Davis entered a C-CAP competition and won a scholarship to the Culinary Institute of America. He received an associate degree in baking and pastry in 2018 and, two years later, a bachelor’s degree in food business management with a concentration in advanced baking and pastry principles. While still attending the CIA, he completed an externship as a pastry cook at Blackberry Farm in Tennessee.
“It was great to have the opportunity to travel while in culinary school,” said Davis. “It emphasized something I learned from my mother that I tell others: Become comfortable putting yourself in uncomfortable situations. That’s why I chose to go somewhere I wouldn’t typically go for my externship, and I learned a lot about the experience of working in a farm-to-table restaurant and getting inspiration from the land.”
Davis had to shift his career plans when he graduated during the pandemic. He took a job at Walmart as a cake decorator, then worked at Abbie Cakes Sweet Kitchen in Litchfield Park, where he built and decorated cakes for special events. “I learned a lot about myself and my decorating style, as well as time management and what it’s like to run a small business,” he recalled.
“It’s a full-circle moment for me,” says Davis.
At a C-CAP function, Davis met Maurice Gordon, executive chef at the Chateau Luxe event venue in North Phoenix, and started working there in 2023 as pastry lead, focused on breads and pastries.
“I really enjoy my job,” he said. “I have a great work-life balance, creative liberties, respect for the people I work with and a variety of things to work on.”
Most of Davis’s culinary jobs have come from connections he made through C-CAP. He remains involved with the organization as a chef mentor and spoke at the 2025 C-CAP awards event held at Chateau Luxe. “It’s a full-circle moment for me,” said Davis. “I attended the event as a student and as a mentor, and this year I had the opportunity to cook for the students and address them.”
In addition to his passion for baking, Davis enjoys social media and has been doing his own food photography for several years. He shares his beautiful food photos on Instagram: @chefaedavis.
Davis has competed on three Food Network shows: “Holiday Baking Championship,” “Holiday Wars” and “Halloween Baking Championship.”
“Participating in baking competitions is one of the most amazing things I’ve done in my career and something I wanted to do for many years,” he said. “I’ve made great connections and it’s a gratifying experience to be surrounded by people who are as passionate about baking and pastry as you are. It helps you grow, as you have to think quickly on your feet, and work with things you might not be comfortable with.”
Davis has advice for students interested in pursuing culinary careers: “Networking is so important in this industry, and I would not be where I am in my career without the connections I made through C-CAP,” he said. “I continue to receive opportunities from my involvement in C-CAP.”
For more information visit culinarycareers.org.
