As executive chef of a posh Washington restaurant, Adam Sobel knows his seafood. But he never really appreciated how much work went into the little tubs of crabmeat that routinely stock grocery store shelves until he opened the doors to the picking room at the J.M. Clayton Company in Cambridge.
Inside, dozens of workers sat at long tables, fingers flying as they plucked fluffy white meat from steamed crabs.
Impressed, Sobel snapped pictures with his smartphone and uploaded them to his Twitter page.
"I'd never seen it broken down before. I'm impressed with how human it is," said Sobel, executive chef at Bourbon Steak in the Four Seasons Hotel in Georgetown.
He's one of dozens of chefs taking field trips to see watermen and seafood processors at work, part of a Department of Natural Resources initiative to reconnect the restaurant industry with the water and to do a better job promoting Maryland seafood.
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