Wednesday, November 22, 2006
PRINCESS ANNE, MD – Delmarva area restaurant managers, owners, chefs, cooks and wait staff will have the opportunity to participate in an educational seminar aimed at boosting profits and safety at regional restaurants and seafood-related businesses. This seminar, titled “From Dock to Plate,” will be held at the new UMES Center for Food Science and Technology on Wednesday, November 29, from 9 a.m. to 3 p.m.
This informal program will cover current seafood consumer trends, product sourcing, marketing, seafood safety, handling and quality control in the kitchen. There will also be a segment on wait staff training and promoting seafood health benefits into sales. A highlight of the program will be a seafood cooking demonstration using regional products, by AFC/ Delmarva Chef’s and Cooks Association member Dr. Bonnie Aronson, CEC. Information will be presented by professionals from both the public and private sectors of the seafood industry. Program sponsors include the UMES Rural Development Center, Maryland and Delaware Sea Grant Programs, the UMES Department of Hotel and Restaurant Management and the Maryland Seafood Marketing Program, among others.
Director of the Maryland Seafood Program Noreen Eberly said, “So much is happening with seafood products today that people working in the food service industry need to constantly update themselves to keep pace with changing consumer demands. This seminar is a great opportunity for kitchen staff and floor managers to experience a ‘mini’ culinary arts seminar and to learn about new products and quality control and to share ideas or mutual challenges with other seafood related businesses.” This program is also pending certification by the American Culinary Federation.
Tom Rippen, seafood specialist with Maryland Sea Grant, said, “This seminar will also cover the current seafood safety concerns of restaurant customers and how businesses can address those customer concerns.” Fisheries heritage consultant Charlie Petrocci added, “Seafood is an important part of tourism for most visitors to the Eastern Shore, and restaurants need to stay competitive while still promoting a quality experience for travelers to this region.”
The seminar is limited to the first 50 participants to register. The program cost is $40 per person, which includes all lectures, a seafood luncheon and a tour of the new Center for Food Science and Technology facility. The registration deadline is November 24.
To register or for more information, call Dr. Jurgen Schwarz, UMES program director in food science and technology at 410-651-8497.
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Dr. Jurgen Schwarz, director, UMES Department of Food Science and Technology, 410-651-8497,jgschwarz@umes.edu.
