As always Chef Services Group is expanding their creativity and understanding. The current research project is to understand and implement the spherification process. The spherification process can be done two ways basic and reverse. Basic spherification is achieved by submerging a liquid containing sodium alginate into a calcium bath to create a very thin layered [...]
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 [...]
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 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