Gloucester — The annual Chefs' Seafood Symposium will be held Tuesday, March 12, at the Virginia Institute of Marine Science in Gloucester Point.
The education symposium, open to chefs, culinary students and representatives of the seafood industry, will feature science updates on North Atlantic swordfish and blue crab parasites.
Cooking events will include a cooking demonstration by Chef Kyle Woodruff of Waypoint Seafood & Grill in Williamsburg, buffet lunch prepared by the students of Chef Winslow Goodier of the Hermitage Technical Center, and a cooking competition featuring Virginia Chefs Association apprentices.
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