A Chef’s Perspective: A Week in the Life of Aaron Crowder

Saturday, July 20

I rise to the smell of coffee, but a broken Nespresso machine means a glass of water must suffice. I embark on a cross-bridge bike ride to Eel Bar, where I am a chef and partner. The kitchen’s hum greets me, where I indulge in a cooling tomato and meatballs as I prepare for the day.

A quick walk to Cervo’s introduces me to the CDC’s oyster platter preparations. The spicy mussels escabeche stands as a personal culinary triumph. With photos captured, I return to Eel Bar for tasters, showcasing a new Gilda inspired by Basque Country flavors.

Service commences at a leisurely pace, allowing me to depart early for a rendezvous with my friend and business partner, Taylor. We savor Rita’s littleneck clams and Gildas at their pop-up before heading to Chrissy’s for a crispy pizza. However, fatigue sets in, and we retire by midnight.

Sunday, July 21

My alarm’s shrill summons me at six. I pack for a fishing trip upstate, a weekend ritual that provides respite from the urban grind. I arrive in the Catskills by 9:30 a.m. and head to the grocery store, where a propane purchase is met with an unexpected license issue. A few sandwiches made with cured meats and camp cooking provide sustenance on the river.

We return to the campsite in the evening, where I prepare a hearty macaroni and cheese with broccoli and chorizo, adding hot sauce for a kick. I drift to sleep content and exhausted.

Monday, July 22

An early rise grants me time by the river before returning to town for errands. The aroma of Bahia’s Salvadoran cuisine beckons me to indulge in pupusas and carrot slaw. A late-night dinner at Le Crocodile with my friend Nick satisfies my hunger with oysters, salmon tartare, and steak.

Tuesday, July 23

A leisurely morning coffee allows me to savor my Nespresso machine’s return. A gym session precedes a meeting, where I discuss the week’s plans at Cervo’s. A sea bream garnish prepared by Tyler impresses me.

At Eel Bar, prep is in full swing. Canelés have been perfected, and I indulge despite the prospect of family meal. A busy service ensures I skip tacos in favor of a post-shift martini.

Wednesday, July 24

Guido from Rosa-Co shares his generous spirit and delicious mangoes. The final touches are made to the canelés, and a fulfilling family meal of braised chicken and rice precedes another successful service.

A simple tomato sandwich awaits me at home, a comforting end to a culinary week filled with diverse flavors and satisfying experiences.