Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010


Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
Kenneth C. Hughes
866-999-1327

ECS Chef Kenneth C. Hughes is a native of Washington, D.C. He is educated
with culinary degrees from the San Francisco/Napa Valley region of
California during the '80s. He spent four years at Relais & Chateaux
L'Auberge de Soleil in Rutherford, CA. He assisted in the launch of the
Flying Saucer of SF, both venues featured eccentric culinary master Chef
Albert Tordjman of Lyons, France. Tordjman was an early pioneer of vertical
presentations and modern flavors during the California cuisine revolution of
the 1980s and '90s. He has worked in Europe and South America, the latter
involving a multi-national project for Millennium Hotels International in
Galapagos Islands-- the Royal Palm Hotel. Chef Hughes ran his own
catering/wedding cake business in Colorado. It provides hospitality and
service at the highest level in some of the most challenging/primitive
situations and circumstances. He has won numerous culinary competitions and
appeared on live television with demonstrations and cooking classes in
several US markets. Chef Hughes resides in the Washington, DC area. He is
working as a chef consultant for several local and regional food and
beverage operations. He would very much consider moving back to the
Mountains. Currently in Breckenridge Colorado with a new project to launch in March.
Testimonials
ECS chef Brennan Dates
"You're a true food artist with much respect and admiration."
Barbara Streisand
2003 Malibu
Featured Brands
Rustichella d'Abruzzo
Lavorazione Artigianale
Lotus Foods
A World of Rice
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
Ask your Butcher for a 7.0 oz Rib Eye
Rinse and pat dry with paper towl.
Season with Salt and Pepper and Lawerys
Gril over hard wood for 3.5 min on 4 sides
Garnish with Whipped butter teamed Chipotle Tabasco and chopped Cilantro
Featured Chef
R J Harvey
866-999-1327
RJ is originally from Colorado and has been cooking since he can remember, in grade school he took every class he could having to do with cooking, from 3rd grade up he was enthralled by the craft. He took two foods and nutrition courses in high school and applied to Johnson & Wales University and the Culinary Institute of America, He was accepted to both schools and received a scholarship...
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Reply #1 on : Thu September 10, 2009, 05:54:52