When Aaron’s (then) wife developed pre-eclampsia and was ushered to the hospital in an ambulance, he quickly found himself the dad of a 29-weeker. He was wholly unprepared for the sleeplessness, the worry and the cadence of the NICU. In this episode, he shares what he did to rediscover his mental health, how he’s navigating co-parenting with his ex-wife, the hallmarks of his best NICU days and how fatherhood has reframed his career as a professional chef.
In this episode, we chat about:
- What it was like to experience an unexpected 29-week birth—and the emotional impact of entering the NICU as a parent
- A father’s perspective on fear, resilience, and how worries evolve from the NICU stay to life at home
- Aaron’s reflections on the hardest and most meaningful moments during a three-month NICU journey
- Navigating single fatherhood after the NICU, including finding support and building confidence as a parent
- How this experience shaped his approach to nutrition, parenting, and advice he’d offer other NICU dads
About the guest
Aaron Vasquez is an Austin native and highly accomplished chef with a 20-year career, defined by culinary innovation and a passion for nourishing the next generation. After honing his skills in kitchens across the United States, Aaron returned to Central Texas to start his family in the city that shaped him.
His commitment to children’s nutrition is deeply personal. Aaron is the proud father of an 11-year-old son who was born prematurely at 29 weeks and spent 3 months in the NICU. This experience instilled in him a profound understanding of the critical role early and consistent nutrition plays in a child’s health and development. Seeing his son, happy, healthy, and thriving, Aaron is now driven to ensure every child has access to the food they need and deserve to succeed in the classroom and beyond.
Aaron’s expertise lies in developing large-scale, kid-friendly menus that meet strict nutritional standards without sacrificing flavor. He leverages his two decades of experience in diverse culinary environments, from fine dining to institutional catering, to create sustainable and appealing food programs.