Oyster Master Guild

Congratulations to our newest OMG Level 1 Certified Oyster Ambassadors: Hugh Holland III from Orlando, Florida Wayne Doyle from Charleston, South Carolina Brandon Hayden from Kansas City, Missouri Gabriel Ossani from Galway, Ireland As of today, we have Certified Oyster Ambassadors and Specialists based in: ???? 23 US states ???? 5 Canadian provinces ?? 10 countries Are you ready to become a leader in oyster appreciation and education in your home country, region, or state? Get certified by Oyster Master Guild: https://lnkd.in/erE3aY_B

On January 29th, Island Creek Oysters participated as lead sponsor of the Oyster Master Guild Summit - a meeting of oyster minds and top-notch day of oyster education with the country's leading experts. Thanks to Julie Qiu for organizing this spectacular day!

If oyster shucking had KPIs, the top two would be Cleanliness and Speed. Master both, and you’ve got a winning technique. Learn advanced shucking strategies from Patrick McMurray, world-champion oyster shucker and Co-founder of Oyster Master Guild. In the workshop at Oyster Educators Summit, Shuckerpaddy breaks down: ?? Hand positioning for efficiency and safety ?? Workflow & plating for a seamless service ?? Lemon handling to maintain peak freshness ?? How to manage off-oysters properly Watch part of the session here: https://lnkd.in/eKkA3x4r #hospitality #rawbar #oysters #oystereducation

"What's the most important part of having someone who's educated about oysters working in your restaurant?" Discover stories from oyster and hospitality veterans and learn how expertise turns a simple bite into a high-value dining experience in “The Evolution of Oyster Shuckers in Hospitality.” Moderator: Andrea Strong Panelists: Leslie Barnes, Dominique Crisp, Maylin Chavez Navarro, Angelique van der Made, Samuel Mink Watch the full panel discussion by joining Oyster Master Guild.

?? Talking up oysters this Valentine’s Day? Let’s go beyond the usual aphrodisiac angle. Instead, inspire your guests and clients to explore oyster flavor by understanding their anatomy and biology. At the Oyster Educators Summit, OMG Co-founder Julie Qiu introduced a science-based approach to help industry professionals connect how oysters taste to what they’re made of. This sensory framework unlocks deeper appreciation, better storytelling, and more engaging customer experiences. ?? Watch the teaser video now to get a glimpse of how we break down oyster flavor—one shuck at a time. #OysterEducation #FlavorScience #OysterTasting #ValentinesDay

"Nobody wants an ABC oyster... Already Been Chewed." – Les Barnes, London Lennie's A perfect soundbite from The Evolution of Oyster Shuckers in Hospitality panel, where industry experts explored the fundamentals of great oyster hospitality, the role of oyster specialists, and strategies to enhance customer engagement. Moderated by award-winning journalist Andrea Strong, the panel brought together a powerhouse lineup of business owners, chef-owners, and seafood experts from across the country, including Maylin Chavez Navarro, Dominique Crisp, Angelique van der Made, Sam Mink, and Les Barnes. Exciting discussions, sharp insights, and a shared passion for elevating the oyster experience—watch this panel and 12 other amazing presentations on the website: https://lnkd.in/eEAdaRrw #oystereducation #oystereducatorssummit25 #oysterhospitality

At the Oyster Educators Summit, Christopher Sherman, CEO of Island Creek Oysters, broke down the merits and challenges of bottom planting vs. gear culture in oyster farming—something that doesn't get talked about enough! This 5-minute preview covers key insights on farming methods, environmental factors, and what it takes to grow oysters successfully. View the full workshop + Q&A by joining Oyster Master Guild. #OysterEducatorsSummit25 #OysterFarming #Sustainability #Aquaculture

Last week, we had the incredible honor of hosting over 75 oyster educators, shuckers, chefs, growers, purveyors, environmentalists, and hospitality leaders at our inaugural Oyster Educators Summit in NYC. The goal? To spotlight and advance the vital work of oyster stewardship and appreciation. Bringing together passionate and influential oyster advocates from diverse backgrounds and regions, we aimed to foster a sense of community, share knowledge, and exchange ideas that elevate our collective efforts. Judging by the energy in the room, the conversations sparked, and the connections made, I’d say we not only met but exceeded expectations for our first year! A huge thank you to our generous sponsors—Island Creek Oysters, Jetty Rock Foundation, Baja Shellfish Farms, Chelsea Farms Oyster Bar, New Brunswick Deliciously Canadian | Nouveau-Brunswick Délicieusement Canadien, Atlantic Aqua Farms Ltd., Currently Wine Co., Red Oyster USA, and Precious Oysters—for making this gathering possible. Also, a special thanks to our venue partners American Australian Association and Crave Fishbar. Your support fuels this important work! Here’s to building on this momentum and continuing to champion the power of oysters together. #OysterEducation Worried that you've missed out? We've got you. We are making all of the panels, presentations, and workshop recordings available to Oyster Master Guild members next week. It's a good time to join!

Congratulations to our newest Level 1 Oyster Ambassadors! Boyer Derise Marianne Mondt Benjaphon Iamvatcharin Francis Smiley #oystereducation #oystermasterguild #oysters

Our all-new Level 1 Caviar & Roe Appreciation Course, led by Bekah Angoff, Director of Procurement at Wulf's Fish, is designed for hospitality professionals and enthusiasts looking to expand their offerings and knowledge beyond the oyster. US-based participants will also have access to an exclusive tasting kit, featuring six caviars and roes at an industry-only price, for a truly immersive learning experience. Professionals who complete this course will earn credit towards a Level 3 Qualification—enhancing not only their raw bar expertise but also their ability to deliver premium seafood experiences. This course will dive into: - The distinct characteristics of various types of caviar and roe - Pro tips and tricks on buying, storing, and serving caviar - How to mindfully taste and describe caviar - Best practices for incorporating caviar into menus and events Enrollment is now open. Caviar kits must be purchased by November 6 to be delivered for the November 13 class. Course fee: $75 (get 10% off if you're an OMG member) Tasting kit: $70-100 depending on delivery location* Enroll: https://lnkd.in/e_jc2-9F #caviar #hospitality #professionaldevelopment #OMGcertified #seafoodeducation #rawbarexcellence #tastingexperience #culinary *Shipping is available to the contiguous U.S.