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 [...]
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 [...]
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.
The American Egg Board is on a mission to promote eggs in innovative ethnic dishes and they engaged CSG to assited them. The goal was to demonstrate the diversity of eggs to Food Product Design magazine's audience of product developers & manufacturers. CSG got to work targeting Asian and Latin cuisine. One of the featured [...]