Coastal & Ocean Literacy
March 10, 2025
The 32nd annual Chefs' Seafood Symposium bridges the gap between science and seafood
Over 120 chefs, culinary instructors and students, seafood industry professionals and researchers recently gathered at William & Mary’s Batten School & VIMS for the 32nd Chefs’ Seafood Symposium. Brought together by connected passions, chefs and scientists converged to discuss the latest news and information about seafood science, marine population trends, fisheries issues and cooking techniques.
“You get a bunch of chefs in the room, you should always walk out more knowledgeable,” said Martin Clebowicz, vice president of the Virginia Chefs Association (VCA), a co-sponsor of the event, “but when you put chefs and scientists in a room, you should walk out as almost a genius.”
The Chefs’ Seafood Symposium, an annual initiative, aims to bridge the gap between culinary professionals and marine science by helping attendees make informed seafood choices. The event is co-sponsored by the Virginia Sea Grant Marine Extension Program, VIMS Marine Advisory Program (MAP) and VCA, the commonwealth’s chapter of the American Culinary Federation.
“The Chefs’ Seafood Symposium is all about sharing knowledge, learning, networking and helping both aspiring and experienced chefs grow in their careers,” said Lisa Lawrence, VIMS MAP marine education program leader and the primary organizer of the symposium. “This year’s event featured a fantastic lineup of speakers and was a great opportunity to highlight the incredible science at the Batten School of Coastal & Marine Sciences & VIMS related to local, sustainable seafood.”
Clebowicz also praised the symposium for providing “fantastic” and relevant data. “It’s a wealth of information that helps the chefs plan out how they can bring this food to the public,” he said. “Once you’re a chef, you’re a student for life. It was great to see such a great big turnout here of students, but there’s always something to learn.”
Throughout the day, experts presented a range of topics, including Chesapeake Bay blue crabs, striped bass, channeled whelk, dogfish and other sharks, as well as trends in watermen occupations. These sessions provided attendees with deep insights into marine species’ ecological and economic importance, along with actionable takeaways for incorporating sustainable seafood into their menus.
“Every time I’ve attended, I’ve heard vital, useful information that I still use to this day and pass along to the students that I work with,” said Jeff Baird, an instructor at the Culinary Institute of Virginia.
“The Chefs’ Seafood Symposium is all about sharing knowledge, learning, networking and helping both aspiring and experienced chefs grow in their careers,” said Lisa Lawrence
The event concluded with a Q&A panel featuring chef and restaurateur Andrew Voss, co-owner of Against the Grain Restaurants (ATG), which include The Amber Ox and Cook’s Burger Bar among others, and chef Simon Elaban, director of culinary operations at Precarious Beer Project, another ATG brand.
“Every time I’ve attended, I’ve heard vital, useful information that I still use to this day and pass along to the students that I work with,” said Jeff Baird, an instructor at the Culinary Institute of Virginia who has been attending the symposium since 1999. “My students were so happy that we came, and they were engaged the whole time. It’s very specific information for our Virginia waterways, so it’s local and it hits home.”
One of Baird’s students is Alexander Olivieri-Rodriguez, a first-time attendee who found the event particularly eye-opening given his background in a household that did not consume seafood. “Learning about the stuff that you’ve been missing out on all these years—how some animals have to be protected and other issues need to be solved—was very informative, especially if you’re trying to learn about the locally grown species that are more accessible, more sustainable and easier to get faster.”
The event also appeals to industry representatives who can hear directly from both scientists and chefs about their questions and concerns. “It’s definitely a networking opportunity,” said Stephanie Pazzaglia, outreach and development manager at J.J. McDonald, a seafood processor and distributor, “but it’s also an opportunity for us to understand the information that VIMS is putting out. Today we really saw a lot of great questions come from the chefs, a lot of inquisitive questions about wanting to understand where their seafood was coming from and how they can access it.”
With another successful year concluded, Clebowicz said he’s looking forward to continuing VCA’s partnership with the Batten School & VIMS. “This is one of the greatest things that I get to attend on a regular basis, just because it’s informative and the Virginia Chefs Association has such a great relationship with VIMS. I hope it continues forever.”
Lawrence echoed that the Chefs’ Seafood Symposium makes an important impact toward ensuring a sustainable and delicious future for seafood lovers in Virginia and beyond. “I can’t wait to see—and taste—how attendees bring this valuable, practical information into their education and careers, and onto the plate.”
Photos and video by Lathan Goumas | Virginia Sea Grant
Story by Ethan Smith | Batten School of Coastal & Marine Sciences & VIMS
Originally published on March 14, 2025
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