Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Read More about USDA’s National Institute for Food and Agriculture (NIFA)

Newsletter Signup

This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.

From ever aspect of the ever changing world in which we cater to.

  • Chefciegre
  • Culinary Consulting
  • Charity Connection
  • Carbon Offsetting
  • Biodiesel Cooperatives and Issues
  • Recipe and Menu Development
  • Job Placement Advancement
  • Referrals and Networking
  • Sustainable Sourcing
  • Vacation Education
  • Season-ability and availability for local foods systems
  • Promotions and market research
Google Groups
Visit this group

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.

Write a comment

  • Required fields are marked with *.

If you have trouble reading the code, click on the code itself to generate a new random code.
Security Code:
 
EllisonRoxanne22
Posts: 3
Comment
Re:
Reply #3 on : Thu September 15, 2011, 05:32:30
If you are in a not good position and have got no cash to move out from that point, you would have to receive the <a href="http://bestfinance-blog.com">loan</a>. Just because it will aid you for sure. I get consolidation loans every year and feel myself OK just because of this.
Hillary Barnes
Posts: 3
Comment
Albert, and being in touch
Reply #2 on : Tue March 16, 2010, 11:33:48
Hi Kenny,
I just found out about Albert, and am saddened by the news.

I called Jim Merritt we were wondering about the Auberge crew and then I found you!

Jim lives in northern Cali, and I am in Eugene, Or. I take care of my elderly mom, and am re-married 10 years now. Our bay boy Spencer is all grown up, and a gardener of sorts in Ashland.

I last saw Albert at the Saucer in 97. damn. I LOVE HIM

peace, Hillary
warren Nelson Jr.
Posts: 3
Comment
JGB
Reply #1 on : Thu September 10, 2009, 05:54:52
got any hot pro JGB? I know you do. You know what Im looking for. I love the web. if it weren't for garcia , I never would have learned to play...

this guy knows how to cook for sure.

Testimonials

"Your food is so incredibly vibrant"

 

Matisyahu , Midwest Tour 2008

Featured Brands

Xagave

USDA Organic

Lotus Foods

A World of Rice

Rustichella d'Abruzzo

Lavorazione Artigianale

Random Recipes

CEVICHE WITH PAPAYA

Submitted by: Robbie Frans

CEVICHE WITH PAPAYA

FOR FISH:

About 2 pounds white fish, chopped very small

Juice of 3 limes and 3 lemons

Learn how to make CEVICHE WITH PAPAYA

Featured Chef

Mary Beth Lawton Johnson

561 635 0684

 

 

 

 

A certified Executive Pastry Chef and certified Chef de Cuisine through the American Culinary Federation, Chef Mary Beth Lawton Johnson, CEPC, CCC is a mega yacht chef since 1991 and author-columnist/chef for two publications. Upscale Living Magazine based out of the Northeast and The Triton, a nautical publication distributed globally. Chef Johnson brings over 17years of experience to the table as a premier yacht chef and author. Employed...

Read more about Mary Beth Lawton Johnson