This Is TASTE 656: Real Talk About Cervos and Eel Bar with Aaron Crowder
Sep 17, 2025
Aaron Crowder, the chef-partner at Cervos and Eel Bar in NYC, shares insights into his Florida roots and culinary inspirations. He discusses the joys and challenges of casual dining while celebrating Basque influences at Eel Bar. Gilberto Cetina of Holbox in LA brings his Yucatan flavors to the conversation, sharing the best tacos in town and his favorite kitchen gadgets. They bond over childhood food memories and the art of food preparation, revealing how personal journeys shape their culinary identities.
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Open Kitchen Energy Boosts Service
- Aaron says an open kitchen amplifies service because staff feed off dining room energy.
- That energy pushes cooks to perform better during busy service.
Home Cooking Shaped His Food Values
- Aaron describes growing up in Florida with nightly home-cooked dinners and Sunday lunches after church.
- He credits his mother's steady cooking for shaping his relationship to food.
From Dishwasher To Obsessed Chef
- Aaron recounts starting in restaurants as a dishwasher and pizza delivery person before moving to culinary school.
- He turned restaurant work into an obsession after his externship and internships in New York.
