One of many educational programs at the Virginia Institute of Marine Science at Gloucester Point is the Annual Seafood Symposium. This is an annual event for culinary professionals, culinary students and representatives of the seafood industry and related businesses. Scientists and chefs provide the latest information on seafood science, fisheries issues and cooking techniques. Persons attending receive ACF continuing education hours.
This year’s gathering highlighted oysters and blue catfish. Updates on both were given by the scientists; the cooking exhibition was presented by Chef Michael Ledesma, cooperative executive chef at the Richmond Restaurant Group, and Chef Walter Wilkes, executive chef at the White Dog Bistro in Mathews.
Chef Michael, along with sous chef Kyle Goodier, opened the demonstrations by making oyster stew. As Michael worked, he talked the pros and cons of being a professional chef to the culinary students from the Hermitage Technical Center of Henrico Count...