2013 Value-Added Seafood Workshop by Virginia Sea Grant ● portfotolio

Virginia Sea Grant: Mike Hutt (Virginia Marine Products Board) passes out scallop alfredo samples to attendees of the 2013 Value Added Seafood Marketing Workshop.©Jennifer Armstrong/VASG

Virginia Sea Grant: Dan Kauffman (VT Seafood Marketing Specialist) explains turns and how to break even in sales at the 2013 Valed Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Edwin Velez Rivera (Director of food and safety, Registrar Corp) explaining how he assists firms with FDA compliances at the Valued Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Dan Kauffman (VT Seafood Marketing Specialist) empties out potatoes for the lobster boil at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Two students from The Culinary Institute of Virginia show off the lobster for tonights dinner at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: A student from the Culinary Institute of Virginia, explains the difference bewteen a male and female lobster at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Students from the Culinary Institute of Virginia getting a lesson on buffet style food at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Chef and a student from the Culinary Institute of Virginia enjoying the lobster boil at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: A chef from the Culinary Institute of Virginia explains to Susan Park (Virginia Sea Grant) different lobster sause recipes at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG

Virginia Sea Grant: Lunch time with a view of the kitchen at the 2013 Value Added Seafood Workshop.©Jennifer Armstrong/VASG