Recipe Conversion: Volumetric to Scalable formats

  Most recipes are written using volumetric standards; while formulas are written using scalable systems. Volumetric measurements are when items like cups, teaspoons, quart pitcher, spoodles etc are used to delineate an amount. The user fills the container to a line or to the top and that is considered the measured amount. Some units of [...]

Recipe Conversion: Volumetric to Scalable formats

Chef Services Group on Facebook

As an industry leader for research and development culinary consultants, Chef Services Group is regularly engaged in projects internationally and domestically. So to allow clients and business friends to stay up to date on the latest trends and concepts created and evaluated with the help of CSG, the Chef Services Group Facebook page has been [...]

Chef Services Group on Facebook

Culinary Event Management

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 [...]

Culinary Event Management

Traveling to California

Chef Services Group is  living up to its classification as a National Consulting Agency. In the past month of May Chef Services Group has traveled between its home office in Lincoln, RI and California three times making many stops along the way. The first trip took Chef Walter Zuromski to California to call on Del [...]

Traveling to California

American Egg Board National Ad Campaign

Chef Services Group as the Egg Solution Chefs are working with the American Egg Board on the 2012 Recipe Campaign. The goal is to develop and create recipes that showcase Egg Functionality and Egg products. Using both dry and liquid egg products Chef services group is developing a series of recipes highlighting: Aeration Emulsification Coagulation [...]

American Egg Board National Ad Campaign

Bel Canto Restaurant Group Culinary Presentation

Bel Canto Restaurant travels from Toronto, Canada to visit Chef Services Group for a two day culinary presentation of there newly developed dinner flex menu. A switch  from there ready to eat lunch offerings. Chef Services created a presentation of new Recipe and Menu items recently developed  for this innovative restaurant concept, we created a [...]

Bel Canto Restaurant Group Culinary Presentation

Lean Works Restaurant Opens

April 2, 2012Chef Services Group, Inc completes the opening of West Roxbury, Massachusetts newest quick service restaurant. After a full year in development CSG completed all phases of the development with the Lean Works ownership. Full menu creation, recipes, operations manuals, kitchen and front of house design layout and opening. A healthier light Quick Service [...]

Lean Works Restaurant Opens

10th Annual St. Louis Food & Wine Experience “Schnucks”

Chef Services continues to provide World Class Culinary support to Nestle's great retail brands.  Buitoni USA "Nestle Prepared Foods" in ST. Louis, MO at the Chase Park Plaza Hotel for  Schnucks Retailer who hosted the event. There were 4000 people in attendance and Chef  Services managed Buitoni's booth and created offerings of Wild Mushroom Agnolotti [...]

10th Annual St. Louis Food & Wine Experience “Schnucks”

ADA/FNCE 2011 – Chef Services Group and Nestle Brands

Nestle prepared foods once again retains Chef Services Group (CSG) to bring there nutrition strategies to life during the ADA/FNCE 2011 convention. This year the focus was based on addressing healthy lifestyles and issues around weight, balance, moderation and how all Nestle Brands fit together as part of the a healthy lifestyle. Nestle is the [...]

ADA/FNCE 2011 – Chef Services Group and Nestle Brands

Cracking Open New Egg Ideas

To complete the American Egg Boards assignments Chef Services was asked to write an editorial for the Culinary Section of this November's Food Prduct Design. The article walks through the challenges of formulating with dry egg products and walks through the pros and cons of using dry versus liquid egg products. Providing an in depth [...]

Cracking Open New Egg Ideas
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