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divider   Chefs' Seafood Symposium
October 14, 2008

ChefThe Chefs' Seafood Symposium is an annual educational program for culinary professionals, culinary students, and representatives from the seafood industry and related businesses. Scientists and chefs provide the latest information on seafood science, fisheries issues, and cooking techniques. You'll leave with information, resources, and recipes to help you make more informed seafood choices as well as tastier dishes!

Sponsored by the VIMS Sea Grant Marine Advisory Program and the ACF Virginia Chefs Association, ACF recertification credits are available.

10:00 Welcome and Opening Remarks
10:15 Seafood Science Updates - Presentations on new developments in seafood relevant to the Virginia chefs by VIMS scientists and specialists, including a Q&A session with the audience.
Oysters - Dr. Stan Allen
Director, Aquaculture Breeding Center
Blue Crabs - Dr. Rochelle Seitz
Faculty, Biological Sciences
Gulf Seafood in the Wake of Katrina - Tom Murray
Marina Business & Coastal Development Specialist
12:00 p.m. Lunch will be prepared by Virginia Culinary Association chefs and Chef Winslow Goodier's culinary students from Henrico County Schools Hermitage Technical Center.
07-Dec-2012lass="regtext">Guest Chef Cooking Demonstration
Chef David Everett, Blue Talon Bistro, Williamsburg
2:15 Seafood Cooking Competition - New this year!
3:00 Program Evaluation and Closing

For more information, contact:
Vicki Clark 804-684-7169
Dianne Roberts 804-684-7173

Related Sites
Virginia Chefs Association
American Culinary Federation
Virginia Seafood

Virginia Wines

Virginia Sea Grant • Virginia Institute of Marine Science
P.O. Box 1346 • Gloucester Point, VA 23062 • 804-684-7164 • 804-684-7161 (fax)