Chefs Seafood Symposium: Science Behind the Seafood

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.

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