The mission of the American Egg Board is to promote the use of egg products through educational programming, seminars and resources to insure that knowledge of eggs is available to consumers and professionals. For several years now, the American Egg Board has worked with CSG to accomplish that mission. CSG is now the EggSolutions Chef [...]
By: Leah R. Sarris Almost anyone can open a restaurant with adequate financing and a business plan. What is it that makes a successful operation? Although there is not one single answer, there are some key elements that we all know are important for success, such as great food and beverage, ambiance, service and value. [...]
Chef Services Group is proud to announce their teaming with world-wide foodservice and nutrition leader, Nestle, in a variety of roles. Chef Services has been deeply involved in planning and executing all aspects of food for their trade show booths at numerous venues, including the ADA and AADE tradeshows in 2009. Chef Services Group is [...]
TIC Gums has again asked CSG to assist in presenting an application lab at the 2008 Prepared Foods R&D Applications Seminar in Chicago. Associate Leah Sarris will assist in the planning, preparation and execution of a presentation which will showcase innovative emulsifiers in beverage and dressing applications. CSG and TIC Gums are looking forward to [...]
Walter Zuromski is scheduled to give a presentation at Supply Side West in Las Vegas on October 24 at 8:00 am. His topics will outline the practice of Culinology and the process of creating new products from stove-top to scale-up, and cover current culinary trends. Walter nd CSG welcome the opportunity to contribute to this [...]
Chef Services Group is proud to announce their first international project! Matrices Catering Company, LLC (MCC) has retained CSG to assist in menu and recipe development for their new restaurant concept, Muchos. The restaurant concept, based in Jeddah, Saudi Arabia, is currently in one location with plans to open a second in April 2008. Chef [...]
Chef Walter teamed up with Maureen Akins of TIC Gums to write an article for the December 2007 issue of Food Product Design, focusing on an in-depth look at the types and applications of icings and frostings. Download the December 2007 article
Blodgett, the national manufacturer of commercial ovens and other kitchen equipment, turned to CSG to assist in their Blodgett Combi Oven Demos. Blodgett trained our chefs to showcase the Blodgett Combi Oven, an innovative oven which combines steaming and convection technology to avail superior food products. CSG is excited we get more involved in demos [...]
CSG's growing list of services includes nutritional anylysis and food labeling using database analysis. Find out more here.
Chef Services has teamed up with American Pride Seafood to support national account sales and develop innovative value-added product offerings for their seafood line.