30 November, 2021, 03:31

Aidan Gould

Carne asada tacos at BK Tacos on 12th Avenue (Credit: Jackie Tran)

WE ASK CHEFS: What’s your favorite Sonoran dish?

“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Boiled Fish in Chili Oil at China Bamboo (Credit: Jackie Tran)

We Ask Chefs: what is your favorite chili pepper?

“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Filet Mignon at PY Steakhouse (Credit: Jackie Tran)

We Ask Chefs: What’s your favorite cut of beef?

“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

We asked chefs: what is your favorite ingredient to grill?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Chefs plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

We asked chefs: if money wasn’t a concern, what is the restaurant of your dreams?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Drew Burk raising a toast in the kitchen after a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

We asked chefs: What is your favorite thing about Tucson’s culinary scene?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Chef Aidan Gould at his Blue Sky Cafe pop-up dinner at Sky Islands Public High School (Credit: Jackie Tran)

Nine on the Line: Aidan Gould from Sky Islands Public High School

Aidan Gould started working in the industry at age 18, having only cooked at home. He began his self-initiated culinary…

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