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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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. [...]