Congressman Frank R. Wolf Recognized for Commitment to Coasts
March 22, 2013
Working Waterfronts Toolkit Helps Local Communities Share Solutions
March 29, 2013
Show all

Chefs Seafood Symposium: Science Behind the Seafood

Apprentices Mike Ellis and Sean Gonzalez face-off in a cooking competition at the 2013 Chef Seafood Symposium. ©Samantha Cottingham/VASG

The Chefs Seafood Symposium is a Virginia Sea Grant annual event that invites professional, apprentice, and student chefs for a day of learning about seafood and the science behind the products chefs serve.

This year, chefs heard from VIMS scientists about blue crab, swordfish, and what a decade of monitoring the Chesapeake Bay has taught us about popular seafood. Chef Kyle Woodruff (Waypoint Seafood and Grill) lead a cooking demonstration, and teams from the Virginia Chefs Association apprenticeship program squared off in a cooking competition.

The Chefs Seafood Symposium is sponsored by Virginia Sea Grant, Virginia Institute of Marine Science’s Marine Advisory Program.

Learn more about the Chefs Seafood Symposium at

These photos were taken by our 2013 Spring Photography Intern Samantha Cottingham.