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 [...]

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. [...]

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 [...]

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 [...]

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 [...]

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 [...]