Tony Nalovic (right) poses with chefs in front of a device that helps reduce turtle bycatch in the shrimp fishery. ©Kim Warner/VASG
The Chef Seafood Symposium is an annual event that invites professional and student chefs to VIMS for a day of learning about seafood and the science behind the food they serve.
This year, chefs heard about different harvest methods that watermen and aquaculturists use, and the chefs got to see some of the gear used for farming shellfish, harvesting sea scallops, and pulling in shrimp first hand. Chef Brent Wertz (Nemacolin Woodlands Resort, Farmington, PA) did a cooking demonstration, and apprentice chefs from the Virginia Chefs Association squared off in a cooking competition. Students from Hermitage Technical Center's culinary program participated by preparing lunch for all the attendees.
Learn more about the Chef Seafood Symposium at bit.ly/tEn4d6
These photos were taken by our 2011 Fall Photography Intern, Kim Warner.
Tony Nalovic (right) poses with chefs in front of a device that helps reduce turtle bycatch in the shrimp fishery. ©Kim Warner/VASG
The Chef Seafood Symposium is an annual event that invites professional and student chefs to VIMS for a day of learning about seafood and the science behind the food they serve.
This year, chefs heard about different harvest methods that watermen and aquaculturists use, and the chefs got to see some of the gear used for farming shellfish, harvesting sea scallops, and pulling in shrimp first hand. Chef Brent Wertz (Nemacolin Woodlands Resort, Farmington, PA) did a cooking demonstration, and apprentice chefs from the Virginia Chefs Association squared off in a cooking competition. Students from Hermitage Technical Center's culinary program participated by preparing lunch for all the attendees.
Learn more about the Chef Seafood Symposium at bit.ly/tEn4d6
These photos were taken by our 2011 Fall Photography Intern, Kim Warner.