Program takes seafood eateries to the source

06/27/2011 | Capital (Annapolis, Md.), The

Maryland's Department of Natural Resources is sending dozens of restaurant chefs on field trips to watch fishermen and seafood producers in action as part of a program to promote the state's seafood. Recently, Adam Sobel, the executive chef at Bourbon Steak in the Four Seasons Hotel in Washington, D.C., toured crab meat producer J.M. Clayton Co. "I'd never seen it broken down before. I'm impressed with how human it is," the chef said.

View Full Article in:

Capital (Annapolis, Md.), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations