Sponsored by
 |
Friday, October 24
8-8:50am
Location: Marco Polo 703
Research Chefs Association Discussion #1
Culinology – Stove Top to Scale Up
In this session, learn the steps a research chef “Culinologist” goes
through to create a gold standard recipe. How does this gold standard
become scaled up in the plant, and what ingredients are necessary for
successful scale-up and commercialization of a stove top dish?
Innovation and culinary creativity becomes practical in the plant with
applied “Culinology” disciplines. A walk through of the basic trends and
steps a Culinologist must take to ensure food products are shelf stable,
freeze-thaw stable and fully manufactured safe and delicious will be
discussed.
Speaker:
 Walter S. Zuromski is founder,
president and culinary director of Chef Services Group Inc., a
diversified culinary talents guide and unique blend of industry
resources that assists clients in all areas of food service. An
accomplished and successful product developer and formulator, Research
Chef Zuromski has been involved with several conceptual developments
from ideation to gold-standard product development to commercialization.
With experience in manufacturing, distributor sales, contract food
service, restaurants, private clubs and restaurant chains,
signature-brand food courts, culinary food service training, fine dining
restaurants, catering, pastry and bread bakeries, Chef Zuromski's focus
drives CSG toward developing unique and reliable solutions. Chef
Zuromski’s consulting career started with Culinary Core Consulting and
General Foods Inc., where he was involved in the development of the
"Jell-O BRAND" Desert Perspectives. Since that time, he has worked with
R&D departments at Griffith Laboratories, Custom Foods, Basic American
Frozen Foods, Friornor Seafood, General Mills - Gold Medal Bakery,
Colombo Yogurt Brands, The American Egg Board, Swanson’s Frozen Food,
Panera Bread, Arden Kitchens for Applebee’s, Arby’s, Slade Gorton,
Richelieu Salads, Pinnacle, and many others. In these capacities he
demonstrated profitable concept and proprietary product and menu
developments. Chef Zuromski is a seasoned veteran of the kitchen, and is
a highly successful executive chef, having worked in this capacity at
luxury 4-star hotels and restaurants for over 15 years. He was awarded
"Boston Chef of the Year" by Chefs in America; "Great Regional Chef" by
the James Beard Foundation; and, received gold medals as a team member
of the New England Culinary Olympic Team that competed and won the
Frankfurt, Germany International Culinary Olympics. Chef Zuromski is a
member of the American Culinary Federation (ACF), The James Beard
Foundation, The American Institute of Wine and Food, The Society of
International Culinary Professionals, and Who's Who of Professionals. As
a member of the ACF he is a certified culinary judge. He is also a
founding member of the Research Chefs Association (RCA) and former
Executive Committee Member. Chef Zuromski was a major player in the
formative years of the RCA having been involved with the seminal
leadership and direction of this organization with over 2,000 current
members. With RCA, he served a vital function in the development of the
profession “culinology” and aided in the certification of numerous
research chefs.
|
