How to Cook a Tomahawk Steak

What is a Tomahawk Steak? This cut is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it. The bone makes a dramatic presentation and helps with adding rich, deep meaty flavor that is over the top. The bone is “Frenched”, a culinary term [...]

How to Cook a Tomahawk Steak

The Anatomy of a Plate Build

When it comes to plate presentations and consistency in plating for multi-unit chains, attention to detail cannot be stressed enough. At Chef Services Group, one of our core competencies is our ability to capture high-level plate presentations with one of our Plate Build formats—one of our many methods for demonstrating plate presentations. In this case, [...]

The Anatomy of a Plate Build

CSG Providing R&D to Growing Food Manufacturer on the Value-added Meat Side

J&G Foods a long-time client of Chef Services Group joins with Preval Foods a Quebec-based Fontaine family meat producer acquired J&G Foods in Sutton Mass now J&G 2021. The agri-business generates $575 million in sales and employs more than 1,400 in Canada, the United States and South America. J&G joins Préval AG’s six other [...]

CSG Providing R&D to Growing Food Manufacturer on the Value-added Meat Side

Natural Delights: Go to Market Strategy for the Largest Medjool Date Grower in N. America

The retail date industry is very well represented in the retail markets with Natural Delights in just about every retail store across North America. Bard Valley Date Growers represents a consortium of farms that produce the largest volume of Medjool Dates in North American about 40,000,000 lbs. annually. In 2020 Bard Valley approached Chef [...]

Natural Delights: Go to Market Strategy for the Largest Medjool Date Grower in N. America

Ts Restaurant Group Refresh

We have been working with Ts Restaurant Group for the past 2 years assisting them with their brand refresh. This included a complete menu overhaul and a regroup of the new with the traditional staples of the brand menu offerings. We upgraded the tabletop with new china, created some new dishes, wrote all the [...]

Ts Restaurant Group Refresh

Canadian Culinary Immersion With Friends

Chef Walter shares... I had a very busy start of the year and couldn’t keep up with all that happened - truly a Culinary immersion into the start of the New Year. Starting it off with my trip to Quebec City Canada with some close friends in the business. Canada is cold this time [...]

Canadian Culinary Immersion With Friends

US Foods Recognizes Chef Services Group

CSG has been working with US Foods® to bring innovative menu offers for T's Restaurant Group. Recently CSG was invited to Mohegan Sun and had the opportunity to be one of their featured Food Fanatics. Food Fanatics Live brings foodservice professionals together with premier chefs, culinary experts and business operations consultants for the most [...]

US Foods Recognizes Chef Services Group

Chef Walter Featured on WPRI’s In the Kitchen

We were honored today to be featured on WPRI 12 promoting one of our fantastic clients - T's Restaurant. We made Lobster Tacos! Tune and try not to drool! Take a watch!

Chef Walter Featured on WPRI’s In the Kitchen

New Business Relationship with Middleby Marshall

We are happy to announce our new business relationship with Middleby Marshall and CTX Conveyor Oven Technology. Spent 5 days in Orlando at the NAFEM "North American Association of Food Equipment Manufacturers" Trade Show recently demonstrating the unique capabilities of this conveyor oven which replaces pan searing, flat top, grilling, broiling and oven baking [...]

New Business Relationship with Middleby Marshall

Innovating Breakfast

We continue to bring game changing methods to better serve the guest for our Breakfast / Brunch restaurant client. The resources are right there and by poaching eggs in the shell in a controlled thermal circulator water bath we can cook and hold our poached eggs all day. An operations solution that works and [...]

Innovating Breakfast
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