Chef Walter teamed up with Maureen Akins of TIC Gums to write an article for the December 2007 issue of Food Product Design, focusing on an in-depth look at the types and applications of icings and frostings. Download the December 2007 article

Blodgett, the national manufacturer of commercial ovens and other kitchen equipment, turned to CSG to assist in their Blodgett Combi Oven Demos. Blodgett trained our chefs to showcase the Blodgett Combi Oven, an innovative oven which combines steaming and convection technology to avail superior food products. CSG is excited we get more involved in demos [...]

CSG’s growing list of services includes nutritional anylysis and food labeling using database analysis. Find out more here.

Chef Services has teamed up with American Pride Seafood to support national account sales and develop innovative value-added product offerings for their seafood line.

Chef Services Group’s ‘Brie-Stuffed Turkey Burgers’ were featured in Recipe Redux in the June 2007 Issue of Culinology. Download the June 2007 article

Chef Services Group was featured in the November 2006 Issue of Food Product Design magazine. Download the November 2006 article

For the third year, CSG has been featured in Culinology as a key contributor to the Recipe Redux section. This special section is designed to take the reader through the process that the formulator follows from taking a Gold Standard recipe to the plant manufacturing process and how the conversion of that recipe takes place. [...]

The American Egg Board is on a mission to promote eggs in innovative ethnic dishes and they engaged CSG to assited them. The goal was to demonstrate the diversity of eggs to Food Product Design magazine’s audience of product developers & manufacturers. CSG got to work targeting Asian and Latin cuisine. One of the featured [...]

CSG was hired by Great Harvest, located in Dillon, Montana, in late June. The goal was to implement a sandwich menu in addition to their baked goods offerings in two locations. Ultimately, this new menu will expand coast-to-coast to all the Great Harvest locations. The project involves development of sandwich menu that meets market trends [...]

Since 2003, CSG has provided superior culinary services to major industry leaders at the National Restaurant Show in Chicago. Mazzetta Seafood Company, an international importer of frozen value-added seafood, hired CSG to provide show attendees over ten thousand samples of seafood & CSG culinary delights. CSG Research Chef Leah Sarris took charge of developing the [...]