Situation: The American Egg Board has been the promotional board for America’s egg industry and their primary mission is to increase the demand for the egg and egg products on behalf of U.S. egg producers. Their Need: The overall goal was to work with an Egg Solution Chef that could provide culinary services [...]
Situation: Located in New Bedford, MA; American Pride Seafood is a growing processing facility for Value Added Fish Products and Scallops for both retail and food service opportunities. Their Need: The overall goal was to build a long lasting relationship for assistance as needed concerning Development of New Items, Ideation, Culinary Presentations, Support Services and [...]
Situation: The expert culinary research and development team at The Cheesecake Factory headquarters and Culinary Center in Calabasas CA were in need of help with specialty projects. Their Need: The overall goal was to work with a consulting team that could utilize their experience in industry while understanding technology and having a technical background to [...]
Earlier this month the Academy of Nutrition and Dietetics sponsored the world's largest meeting of food and nutrition experts. More than 10,000 registered dietitians, nutrition science researchers, culinary nutritionists, policy makers, health-care providers and industry leaders attend the annual meeting the first week of October. The main purpose was to address key issues affecting the [...]
For years Chef Services has provided its clients with World Class Culinary Events Internationally. One of the largest events is held every fall in a major US city. The Academy of Nutrition and Dietetics hosts the FNCE: Food Nutrition Conference and Expo, each year so that professionals can come together and educate each other [...]
Based on a long standing relationship with TIC GUMS, Chef Walter Zuromski was asked to again rise to a creative challenge. TIC Gums, as a main sponsor of Prepared Food's Magazine's New Products Conference, was tasked with presenting and executing the menu for the annual luncheon. The thought was to create a menu that [...]
Once again Chef Walter Zuromski is recognized for his insight and expertise in Food Product Design Magazine. Food Product Design Magazine is known industry wide for its views and acknowledgements of science, concepts and applications. In the recent article published, contributing author Kimberly J. Decker consulted Chef Walter Zuromski, culinary adviser to the American Egg [...]
Food Product Design Magazine, a leading magazine on culinary trends, science, concepts and applications, again publishes Walter Zuromski as a contributing editor. Walter Zuromski was asked to compose an article, using his expertise and experience in the Research and Development field, about the textural sensations and flavor explosions that are currently changing today's salad [...]
The 18th Annual Tastes of the World Chef Culinary Conference was held at the University of Massachusetts Amherst from June 10th to the 15th. The conference focused on simple foods and healthy eating. Many universities participated in this event such as; Clemens, Villa Nova, Yale, etc. Universities and Colleges like these are responsible for [...]
Chef Services Group took a ride out to West Roxbury to visit their friends at Lean Works and to check in to see how they are doing. Lean Works is a new concept to the area that Chef Services Group is proud to say they had a help in starting. Lean Works worked with Chef [...]