Aaron Crawford has been dreaming of shellfish since culinary school. Specifically, of starting his own travelling oyster bar business. Read this article for free: Already have an account? To continue reading, please subscribe: * Aaron Crawford has been dreaming of shellfish since culinary school.
Specifically, of starting his own travelling oyster bar business. Read unlimited articles for free today: Already have an account? Aaron Crawford has been dreaming of shellfish since culinary school. Specifically, of starting his own travelling oyster bar business.
“I was looking through an old notebook from cooking school and I had this little logo drawn,” Crawford says, pointing to the line art oyster emblazoned on his hat. “I just fell in love with the concept of oysters (but) I didn’t have the skill or experience at the time to actually launch it.” Last spring, more than a decade later, he finally decided to test the waters with Raw Bar Oyster Company, a fresh seafood concept that brings briny morsels to the prairies through pop-up events.
Like most chefs, Crawford got started in the industry as a dishwasher at a local chain restaurant. He moved up the ranks and relocated to attend Humber College in Toronto, working for the likes of celebrity chefs Matty Matheson and Chuck Hughes post-graduation. Crawford returned home in 2016 and landed a sous chef position at St.
Charles Country Club before becoming executive chef at Pine Ridge Golf Club. He now runs the banquet and c.