Chef Walter Presents Nestle Products with a Culinary Chic Edge The Weight Management Dietetic Practice Group (WM), a dietetic practice group of the Academy of Nutrition and Dietetics, is a support group for professionals who practice the treatment and prevention of overweight and obesity throughout the life cycle. This group works to connect dietetic professionals that have an expertise [...]
Chef Services Group again rises to the occasion & supports Nestle's great Retail Brands. Buitoni USA, "Nestle Prepared Foods", excels in the presentation of quality fresh and frozen Italian inspired products. Their offerings include everything from full extraordinary meals to crafted pastas and exceptional sauces. Their product line shows their artisanal philosophy towards food in every bite. This is [...]
New products are regularly introducing themselves into the market. As Experts in the Research & Development Field Chef Services Group is regularly surrounding themselves with new innovative products. QimiQ an internationally renown cream base is being utilized more and more in the United States. Just this past month Chef Walter Zuromski traveled to Austria, the [...]
Earlier this month the Academy of Nutrition and Dietetics sponsored the world's largest meeting of food and nutrition experts. More than 10,000 registered dietitians, nutrition science researchers, culinary nutritionists, policy makers, health-care providers and industry leaders attend the annual meeting the first week of October. The main purpose was to address key issues affecting the [...]
Based on a long standing relationship with TIC GUMS, Chef Walter Zuromski was asked to again rise to a creative challenge. TIC Gums, as a main sponsor of Prepared Food's Magazine's New Products Conference, was tasked with presenting and executing the menu for the annual luncheon. The thought was to create a menu that [...]
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 [...]
The 18th Annual Tastes of the World Chef Culinary Conference was held at the University of Massachusetts Amherst from June 10th to the 15th. The conference focused on simple foods and healthy eating. Many universities participated in this event such as; Clemens, Villa Nova, Yale, etc. Universities and Colleges like these are responsible for [...]
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