Sustainability Events

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[PAST EVENT] VIMS Marine Advisory Program: 2022 Chefs' Seafood Symposium (Virtual Webinar)

March 8, 2022
9am - 12pm
Location
Online via Zoom
Access & Features
  • Open to the public
  • Registration/RSVP
Seafood

The Chefs' Seafood Symposium is an annual educational program for culinary professionals, culinary students, and representatives from the seafood industry and related businesses. 


Seafood enthusiasts are invited to join the VIMS Marine Advisory Program online for the 2022 Chefs' Seafood Symposium. Scientists provide the culinary community with the latest information on seafood science and fisheries issues. Participants receive information and resources to help make more informed seafood choices! Topics featured include: Virginia oyster varieties, sea scallops, striped bass, summer flounder and COVID-19 in food.

Sponsored by the VIMS Sea Grant Marine Advisory Program and the ACF Virginia Chefs Association. The schedule is below, and you can register at one time for any/all sessions! Pre-registration is required and free.


Agenda:

9:00 am Welcome & Introduction: Lisa Lawrence, VIMS Marine Advisory Program & Dr. Dave Rudders, Associate Director, Marine Advisory Services, VIMS

9:10 am Virginia Chefs Association Update: Chef Stephen Perkins, Sr., CEC, AAC, Virginia Chefs Association President

9:20 am Wild and Shucked at Sea: Sea Scallops as a Sustainable Virginia Shellfish Resource: Kaitlyn Clark, VIMS Marine Advisory Program

9:40 am Out of the Frying Pan – Into the Fire? Striped Bass in Chesapeake Bay: Rachel Dixon, VIMS Fisheries Science

10:05 am COVID19 in the Food Supply: Reza Ovissipour, Virginia Seafood Agricultural Research and Extension Center

10:30 am Break

10:45 am Fish On! – What VIMS Research Teaches Us About Summer Flounder: Susanna Musick, VIMS Marine Advisory Program & Troy Tuckey, VIMS Fisheries Science

11:10 am Ensuring Safety and Quality of Seafood Products – VSAREC Services: Katheryn Parraga-Estrada, Virginia Seafood Agricultural Research and Extension Center

11:30 am Seafood Server Training: Oyster Essentials: Bill Walton, VIMS Shellfish Aquaculture Program & Bethany Walton, Oyster South

11:55 am Wrap up

Contact

Lisa Ayers Lawrence, [[v|ayers]], 804-684-7608