Freshness is critical when it comes to fish, but dry-aging can take it to the next level.
At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, in a live cooking demonstration, Farmington Country Club Executive Chef Michael Matarazzo, CEC, will showcase how the dry-aging process enhances both the flavor and texture of seafood.
“I have not agreed to do a cooking demo for anything since 2011,” says Matarazzo, “and as most regular attendees know, I normally speak on much different topics. When I was introduced to the art of aging fish, I became obsessed with the process and the results and now feel an obligation to jump back into the demonstration arena to raise awareness around this cutting-edge technique.”
Drawing from techniques inspired by Liwei Liao, Matarazzo will break down the science behind this innovative method and offer practical tips for incorporating it into your own kitchen. Attendees will also experience a tasting of his renowned dry-aged salmon, gaining insights into how this transformative process can elevate any seafood program.
“This counter-intuitive technique is going to change the fish game in many club kitchens once attendees have the opportunity to see it in action and actually taste the results,” says Matarazzo.
In 2025, the Chef to Chef Conference heads to Baltimore, March 23-25. The 2025 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“The Chef to Chef Conference is truly like no other for our profession,” says Matarazzo. “The opportunity to network with a concentrated population of like-minded individuals and share ideas is priceless. Every aspect of the conference is hyper-focused on the audience participating, from the sponsor exhibit floor to the education sessions.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
