Over the Top: Giving Dessert the Gourmet Treatment

Once again Chef Walter Zuromski is recognized for his insight and expertise in Food Product Design Magazine. Food Product Design Magazine is known industry wide for its views and acknowledgements of science, concepts and applications. In the recent article published, contributing author Kimberly J. Decker consulted Chef Walter Zuromski, culinary adviser to the American Egg [...]

Over the Top: Giving Dessert the Gourmet Treatment

Food Product Design Magazine

  Food Product Design Magazine, a leading magazine on culinary trends, science, concepts and applications, again publishes Walter Zuromski as a contributing editor. Walter Zuromski was asked to compose an article, using his expertise and experience in the Research and Development field, about the  textural sensations and flavor explosions that are currently changing today's salad [...]

Food Product Design Magazine

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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