All about lobster

by Betty Wrenn Day - Posted on Oct 26, 2011 - 03:16 PM

Photo: Brent Wertz, C.E.C., A.A.C., right, assisted by Ryan Manning of the Williamsburg Inn, demonstrates the art of making successful fondue. Photo by Betty Wrenn Day.

Brent Wertz, C.E.C., A.A.C., right, assisted by Ryan Manning of the Williamsburg Inn, demonstrates the art of making successful fondue. Photo by Betty Wrenn Day.

Experts at this month’s Chef’s Seafood Symposium at the Virginia Institute of Marine Science, Gloucester Point, demonstrated how to prepare and thus enjoy…seafood!

This ongoing program is presented by VIMS, the Virginia Sea Grant Maritime Advisory Services, and the ACF Virginia Chef Association.

Chef Brent Wertz, C.E.C., A.A.C., vice president of food and beverage and executive chef at Nemacolin Woodlands Resort in Framington, Pa., impressed and educated his audience of special guests, VIMS professors and staff, culinary students from Virginia high schools and culinary apprentices, on how to prepare lobster and then serve it.

Following his graduation from the Culinary Institute of America, Chef Wertz’s career has taken him all across this country from California to Williamsburg and across the waters to Europe. He has been featured on countless television cooking shows, radio, in magazines and newspapers. His culinary feats include fulfilling the role as the key consultant for the first Anheuser-Busch cookbook, "Great Food, Great Beer," and showcasing his beer-pairing dinners all over the United States and Europe. He is now back in his home state of Pennsylvania where he says, when not working, "I love to hunt and ride my motorcycle."