recipe development

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Spherification

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 [...]

Spherification

Recipe Conversion: Imperial System to Metric System

Scalable recipes and formulas are becoming more popular within industry kitchens to ensure, speed, accuracy, waste etc. Chef Services Group has always recommended the use of a scalable format in restaurant development projects. However since CSG is a global company and often works with international clients it is important to understand the conversion from the [...]

Recipe Conversion: Imperial System to Metric System

Recipe Conversion: Volumetric to Scalable formats

  Most recipes are written using volumetric standards; while formulas are written using scalable systems. Volumetric measurements are when items like cups, teaspoons, quart pitcher, spoodles etc are used to delineate an amount. The user fills the container to a line or to the top and that is considered the measured amount. Some units of [...]

Recipe Conversion: Volumetric to Scalable formats

Chef Services Group on Facebook

As an industry leader for research and development culinary consultants, Chef Services Group is regularly engaged in projects internationally and domestically. So to allow clients and business friends to stay up to date on the latest trends and concepts created and evaluated with the help of CSG, the Chef Services Group Facebook page has been [...]

Chef Services Group on Facebook

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

CSG visits Lean Works

Chef Services Group took a ride out to West Roxbury to visit their friends at Lean Works and to check in to see how they are doing. Lean Works is a new concept to the area that Chef Services Group is proud to say they had a help in starting. Lean Works worked with Chef [...]

CSG visits Lean Works

American Egg Board National Ad Campaign

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 [...]

American Egg Board National Ad Campaign

Bel Canto Restaurant Group Culinary Presentation

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 [...]

Bel Canto Restaurant Group Culinary Presentation

Traveling to California

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 [...]

Traveling to California
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