Sobel is 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.
Chefs have gone out oystering, crabbing and fishing for yellow perch and rockfish.
"We understood that there's a need to reconnect the chefs and the watermen," said Steve Vilnit, the new outreach and marketing specialist at DNR's Fisheries Service. "There's a huge disconnect there. Chefs don't really realize exactly where their product is coming from and that's unfortunately kind of detrimental to the watermen."