Newsroom

Fishermen Connect with Chefs and Culinary School Directors to Learn the Latest on Premium, Louisiana-landed, Frozen Seafood Products

What: Louisiana Direct Seafood Chefs Roundtable

When: March 13, 2017, 9:00 – 11:00 AM

Where: Goldring Center for Culinary Medicine Refresh Shopping Center, 300 N. Broad St. New Orleans

Due to increased consumer interest in top quality, authentic Louisiana seafood, fisheries experts with Louisiana Sea Grant College Program at LSU will hold a roundtable discussion and presentation for fishermen, chefs and culinary students.  The goal is to help each group better provide premium seafood products—shrimp in particular—to a growing foodie market.

“Today’s consumer understands, and appreciates, a truly fresh local product,” said Rusty Gaudé, marine extension agent with LSU AgCenter/Louisiana Sea Grant.  “In response to this demand, many fishers and smaller processors across the coast are developing improved methods of handling and cold chain management to produce top-shelf, high-quality, frozen-at-sea seafood products.  This shrimp is better than fresh; and we know once chefs, and future chefs, see and taste the difference . . . they will want it on their menus.”

Growth of this premier frozen shrimp product depends on meeting the needs and interests of chefs and their customers. The Louisiana Direct Seafood Chefs Roundtable will allow both groups to discuss their needs. Fishermen will learn what forms, amounts and packaging preferences are best suited for culinary professionals.  Chefs will learn how these products are produced using best practices, how to recognize truly superior seafood product, and the difference in texture and taste.

A cooking demonstration will follow by Chef Michael Brewer, 2015 King of Louisiana seafood and Executive Chef of Morton’s Steakhouse using plate frozen shrimp.  Attendees will then be able to view a display of value-added seafood products, as well as the Louisiana Fisheries Forward mobile Quality Training Lab, which showcases the equipment used to produce premium shrimp.  Audubon G.U.L.F. and Louisiana Seafood Promotion and Marketing Board will be on hand with helpful information and to answer questions.

###

Louisiana Direct Seafood is a marketing initiative administered by LSU AgCenter and Louisiana Sea Grant, with grant funding by the Louisiana Office of Community Development.  Our mission is to help coastal fishermen, docks and processors connect directly with consumers and build community support for a fresh, local, product ‘straight from the boat’.   This initiative is also focused on quality business practices, working with fishermen to deliver a superior, sustainable product that meets rigorous standards and preserves our fisheries for generations to come.

The Goldring Center for Culinary Medicine at Tulane University is the nation’s first dedicated teaching kitchen to be implemented at a medical school.  The Center provides hands-on training for medical students through culinary medicine classes in the form of electives and seminars, as well as continuing education for the healthcare and foodservice industries. The Goldring Center director is Chef Leah a graduate of Johnson & Wales College of Culinary Arts with a BS in Culinary Nutrition.