Virginia Sea Grant:
Researcher John Graves (Virginia Institute of Marine Science) speaks about swordfish and sustainability during the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Apprentices Rick Brooks (left) and Jake Wechsler (right) prepare their dish using a surprise ingredient during the Chefs Symposium cooking competition. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Apprentice Mike Ellis peels vegetables during the Chefs Syposium cookoff. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Apprentices Mike Ellis and Sean Gonzalez preparing prepare their dish using a surprise ingredient during the Chefs Symposium cooking competition. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Judges taste the food prepared by the apprentice teams in the cook-off competition at the Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Apprentices Sean Gonzalez (right) and Jake Wechsler (left) take first place in the cook-off competition during the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Apprentices Mike Ellis (left) and Rick Brooks (right) take second place in the cook-off competition, during the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Student Chefs from different school tasting food chef Kyle Woodruff prepared during the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Chef Kyle Woodruff plates his seafood and asparagus dish at the 2013 Chefs Symposium. ©Samantha Cottingham/VASG
Virginia Sea Grant:
Chef Kyle Woodruff cuts asparagus for his demostration during the 2013 Chefs Symposium. ©Samantha Cottingham/VASG