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 bit.ly/tEn4d6
These photos were taken by our 2013 Spring Photography Intern Samantha Cottingham.
