Aaron Larson
About Aaron Larson
Aaron Larson is a Laboratory Technician at General Mills and a Recycler at the University of Wisconsin-Stout. He has extensive experience in culinary arts, having held various roles such as Sous Chef, Kitchen Supervisor, and Lead Cook across multiple establishments.
Education and Expertise
Aaron Larson studied at the University of Wisconsin-Stout, where he earned a Bachelor's degree in Food Science and Technology from 2015 to 2017. Prior to this, he attended Cincinnati State Technical and Community College, where he pursued an Associate of Applied Business (AAB) degree in Culinary Arts and Technologies, completing his studies from 2007 to 2010. His educational background has provided him a solid foundation in both culinary arts and food science.
Current Positions
Aaron Larson currently serves as a Laboratory Technician at General Mills in the Greater Minneapolis-St. Paul Area. In addition, he works as a Recycler at the University of Wisconsin-Stout in Menomonie, WI. His roles at these organizations demonstrate his versatility and dedication to both food science and environmental stewardship.
Professional Culinary Background
Aaron Larson has a diverse background in the culinary industry, having worked in various capacities over several years. His roles have included being a Cook and Consultant at Luigi's Pizzeria in Madison, WI (2014-2015), Sous Chef at Cedar Village Retirement Community in Mason, OH (2012-2014), and Kitchen Supervisor at Great Wolf Lodge (2011-2012). He has also held positions such as Lead Cook at Champps in West Chester, OH (2008-2011), Line Cook at Sheraton Hotels & Resorts in Sharonville, OH (2007-2008), and Lead Cook at LaRosa's Pizzeria, Inc. in Sharonville, OH (1997-2002).
Early Career in Culinary Arts
Aaron Larson began his career in culinary arts with roles at various establishments, including working as a Cook 2 at Rivers Bend TPC in Mason, OH (2006-2007), a Back of House Employee at Uno's Chicago Grill in West Chester, OH (2006), and a Grill Cook at Roadhouse Grill inc. in West Chester, OH (2004-2006). His early work also includes a position as a Cook at Waffle House in Mason, OH, in 2004.
Achievements in Product Development
In his position at General Mills, Aaron Larson has made significant contributions in product development. He has redesigned lab scale procedures to produce products consistent with those produced at the plant level. Additionally, he developed proof of concept rotary molding doughs, demonstrating possibilities in low sugar oat flour systems and high particulate flourless systems. These achievements highlight his expertise in food technology and innovation.