After several hours of strenuous recipe writing, menu item testing and tasting (well, engorging) and of course packing chef coats, knifes and all over to the Midwest, Chef Services Group had finally arrived in Cincinnati, Ohio! One might think, "Cincinnati? Well that's not very exciting." and to some degree this would be true 10 years [...]
Contemporary Spirited Desserts In the modern pastry world the dessert course be it plated or stand alone has grown and developed in the last year or two. The wispy desserts that were light and imaginative but not very fulfilling or filling for that matter have receded and the current trends have lead to innovative and [...]
Custard & Bread Pudding Custard Ingredients: 4 Whole Eggs 1 Cup Granulated Sugar 1/4 Cup Unsalted Butter - Melted 1 Qt. Half & Half 1 Tbsp Vanilla Extract .3 Oz. Mint - Minced Fine Bread Pudding Assembly: 8 Oz. Brioche or Sweet Bread - Cubed 8 Oz. Panettone - Cubed 1/2 Cup White Raisins 1/2 [...]
Chef Services Group Attends North America Seafood Expo! Formerly known as the International Boston Seafood Show/Seafood Processing America, Seafood Expo North America/Seafood Processing North America is the largest seafood trade event in North America. The event attracts over 20,000 buyers and suppliers of fresh, frozen, packaged and value-added seafood products, equipment, and services. Attendees travel [...]
Chef Walter Invited to Judge Professional Culinology® Competition Research Chef Walter Zuromski has been invited once again to lead a prestigious panel of judges to judge this year's 4th annual Culinology Competition. The Competition is a collaboration between the Research Chefs Association and the American Culinary Federation to challenge the food science and culinary expertise [...]
Culinary Medicine; Feel Good Cuisine Chef Walter Zuromski and Chef Leah Sarris presented their highly anticipated presentation on Culinary Medicine and prepared a lunch for 50 of this country's top Club Chefs and General Managers. They where assisted by Chef Helmut Holzer of Gourmet Foods International out of Atlanta who contributed the QimiQ [...]
Charcuterie, the art of preserving meats (whether through salting, curing or cooking), has, over the past two years, shown a strong resurgence showing up on menus. Not always hitting the mark however. I had the opportunity to pull out those old Garde Manager pate and curing recipes from the days when I was at the [...]
Chef Walter Zuromski will be a featured speaker presenter at this year's Chef to Chef Conference in Savannah this March. He will be co-presenting with Chef Leah Sarris, Program Director of the Tulane University Gold Ring Center School of Culinary Medicine, the first of its kind in the U.S. The trend of feel better cuisine [...]
While the origin of this popular brunch cocktail is debatable, the Bloody Mary’s staying power leaves no question. The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else can you want? Celery Salt - Rim 1 ea. Lemon Wedge 1 ea. Lime Wedge 2 oz. Premium Vodka 4 oz. [...]
In 1941, a Hollywood bar owner met with a liquor distributor on the Sunset Strip and mixed the first Moscow Mule as a marketing tool to sell more vodka—it worked. 2 oz. Vodka 1 oz. Lime Juice, Fresh Squeezed 4 oz. Ginger Beer Ice Cubes