2015 Chefs’ Seafood Symposium (SLIDESHOW)

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2015 Chefs’ Seafood Symposium (SLIDESHOW)

Chef John Maxwell, a renowned chef and culinary educator, gives a red crab cooking demonstration. ©Julia Robins/VASG

On March 10, 2015, Virginia Institute of Marine Science (VIMS) hosted the 23rd Chefs’ Seafood Symposium. This year’s symposium focused on the deep sea red crab. Chefs learned everything from the complexities to harvesting red crab to a multitude of ways to prepare it. The symposium is co-sponsored by Virginia Sea Grant, VIMS, and American Culinary Federation Virginia Chefs Association.