Monday, March 29, 2010
The ninth annual Eastern Shore Seafood Education Seminar for restaurant chefs, managers, wait staff, new employees and retailers will be held at the Holiday Inn on 17th Street in Ocean City from 9 a.m. – 2 p.m. on Tuesday, April 20.
Limited to the first 40 registrants, a $30 fee includes all lectures, seafood cooking demonstrations, the luncheon and handouts.
Sponsored by the University of Maryland Eastern Shore Food Science and Technology Center and the Department of Hotel and Restaurant Management, the Maryland Sea Grant Extension Program and the Maryland Department of Seafood Marketing and the Delmarva Chefs Association, the seminar offers a variety of presentations by professionals addressing important topics for area seafood business owners.
Restaurant chefs, cooks, managers, wait staff and individuals working in the local retail seafood marketing or distribution sector stand to benefit from these presentations about new seafood products and consumer trends, sourcing and marketing locally harvested seafood, seafood safety in the kitchen, staff training for better sales, fishery resource/media issues and quality control in the kitchen.
“Seafood is part of Eastern Shore regional cultural heritage and an important part of coastal tourism,” said maritime heritage specialist Charlie Petrocci. “Restaurants need to stay on top of consumer trends and new seafood product opportunities.”
Seminar highlights include a special seafood cooking demonstration using locally harvested species and a seafood sampler buffet at Hemingway’s Restaurant located at the Holiday Inn.
“Food product development is dynamic and people working in the seafood service industry need to keep up with changing demands,” said Dr. Jurgen Schwarz, director of the UMES Food Science and Technology Program.
Noreen Eberly, Maryland’s director of seafood marketing, said this program is a great opportunity for not only veteran chefs, but new kitchen staff, floor managers and even retail sales staff to experience a “mini” seafood culinary seminar.
“It’s also a rare chance to share ideas or mutual challenges with other area seafood businesses,” Eberly said.
The deadline for registration is April 15. One-site registration will increase to $35 per person. Special overnight rates are available at the Holiday Inn. Call Tamela Wise at 410-651-8497 for more information and to register.
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Dr. Jurgen Schwarz, director and associate professor, UMES Food Science and Technology Program, 410-651-7963, jgschwarz@umes.edu.
Gail Stephens, assistant director, UMES Office of Public Relations, 410-651-7580, gcstephens@umes.edu.
