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Consumer Perception is a Real Concern

Just over a month ago, the Department of Agriculture announced that it will allow American farmers to plant genetically engineered alfalfa, which is widely used as feed for dairy cows and horses.

Friday, Mar 02, 2012
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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.

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(866) 999-1327

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"Organic Food Club Press"

Email Contact tasteathon@gmail.com

San Francisco, CA 11/5/10 - Organic Food Club will be exhibiting in booth 437 at the Green Festival on November 6 and 7, 20l0. A project of Green America and Global Exchange, Green Festival is the Nation�s Premier Sustainability event and is taking place this year at the Concourse Exhibition Center on 8th St in San Francisco.  Organic Food Club Representative will be on hand to educate attendees about the benefits of healthy snacks in their homes, schools and businesses.  All who visit the booth will be given a medley of snacks and coupons to use locally to purchase the products they have tried.

Organic Food Club has been a grass- roots effort spawned by Ed Kugler of Linconwood Illinois to provide healthy snacks to his now grown children instead of vending junk food offered them at school.  From sprouts to the latest in innovative snacks and raw cacao (chocolate with health benefits), to the best salsa Ed boasts that you can taste it all before you buy- a great benefit to the consumer.  In many cases, the experience offers coupons and the occasional swag including discounts, magnets and handouts. We have been a part of several events in California including Bu-Fest in Malibu and Harmony Festival.  OFC has also been participating in Green Festivals for the past three years and boasted attendance in Seattle, Denver, and Chicago.

During our events we evoke the local community to play a part in the role from the 25 staff to local companies. Often times we allow healthy chefs to boast creative skills in applying panache to a few of the ingredients. These chefs are also involved in the community and are found from Environmental chef services www.1ecs.com One ECS chefEvan Rotman of Oaklandstated he was unaware of the healthy alternative to cheese (found in Lisanattii) melting properties and hopes to use it for his clients.

The mission of Green Festival is 'to inspire and inform as many people as possible to help make our world more just and sustainable' and features over 300 exhibitors and 125 visionary speakers and experts on the most pressing environmental, social and personal issues of our time. Highlights are speakers Thom Hartmann, the nation's #1 progressive radio talk show host, Amy Goodman, host of Democracy Now! and Dolores C. Huerta, Co-Founder of the AFL-CIO. Special features of this year's Green Festival are live music performances, fashion shows, presentations, demonstrations, workshops and more.

Saturday, June 12, 8am-12Noon

Healthy Living Expo - Getting Greener!

Yes we are GETTING GREENER!Join health and earth conscious individuals for a morning of fitness activities including our traditional fitness walk, continental breakfast, recycle and reuse education, document shredding event, electronic recycling, clothes recycling (GREAT CLOTHING EXCHANGE) and so much more. Chef Daniel will join us again to discuss local farms and the bounty of Colorado and the merits of choosing produce sourced locally vs. internationally grown organics (as discussed in The Omnivores Dilemma by Michael Pollan).

Green product samples and healthy food samples will be given out.

Chef Irie Spice partners with Florida Builder Appliances at Martini & Motown Fundraiser

Chef Irie Spice

Chef Irie Spice

FOR IMMEDIATE RELEASE

PR Log (Press Release)  Apr 06, 2010  On Saturday, April 17th, Old School Square (OSS) celebrates its 6th annual Circle on the Square fundraising party, at the Old School Square Pavilion, in support of the Delray Cultural Center. This year�s theme is Martinis & Motown. The event draws patrons from all over Palm Beach and Broward Counties. The ultimate goal is to raise money to support the arts education and cultural programs provided by OSS to the community. Florida Builder Appliances, a Silver Sponsor of this year�s event presents private chef, Chef Irie Spice in a series of three cooking demonstrations utilizing their top of the line Viking Appliances. This culinary demonstration with sampling promises to tickle the palette of all the local foodies and wine connoisseurs attending this year�s major fundraiser. Advance tickets start at $90 general admission and $120-VIP (inclusive of gift bag and exclusive access to the VIP lounge); all are available online at the OSS website: http://www.oldschool.org/circleonthesquare.asp or call 561.243.7922 ext. 1. Prices day of event are $125 gen. adm., $150 VIP. Event time: 7pm � 10:30pm.

In addition to Chef Irie�s cooking demos, eighteen of the areas� top restaurants, accompanied by Sundy House, the Marriott Delray Beach along with Southern Wines and Spirits will be on hand providing sampling opportunities of their fare. Visitors will can �Sip International Wines and Liquors�, �Sample Delray�s culinary delights & desserts� and �Savor a night out with Friends�. It promises to be a fun filled evening full of music and philanthropy all in support of the arts.


About Chef Irie Spice
Chef Hugh Sinclair is a South Florida resident with Caribbean roots that hail from the island of Jamaica. He is a Certified Culinarian who has a passion for food and a taste for great service. A culinary graduate of the prestigious Johnson and Wales University in North Miami Beach, Chef Hugh�s experience working for the likes of Turnberry Isle Resort, Bimini Boatyard and other top notch establishments formed his unwavering commitment to deliver great food and service at the highest possible level. For further information about Chef Hugh please visit http://www.iriespice.com.


About Old School Square
Old School Square Cultural Arts Center, located in the heart of charming downtown Delray Beach, was created thanks to the determination of a local group of citizens who saved the 1913 Delray Elementary and 1925 Delray High School buildings from demolition after they were abandoned by the Palm Beach County School District in the mid 1980�s. �Over $7 million was raised to restore and re-adapt the facilities for use as a museum and theatre. The center is on the National Register of Historic Places and serves as a gathering place for the community. Old School Square was the catalyst for the redevelopment and revival of downtown Delray Beach. The center was featured in a presentation at the Smithsonian Institution for National Leadership Forum on "Culture Builds Communities"

and was singled out as an exemplary model of a community that used the arts to institute a positive change in the community. For further information on Old School Square please visit http://www.oldschool.org.

PDF Print E-mail PRIVILEGE, the Occasional Restaurant "Notte al fresco" Dining Details has teamed up with Events by Design and a talented list of industry partners to bring you San Diego's newest hot spot: PRIVILEGE the occasional restaurant! Each dinner party will feature a new and unique pairing experience and feature one of our favorite non-profit organizations that support the underprivileged in our local community. Notte al fresco, this month's featured dinner party will transport you to the romance of Italy for an evening to remember of Tuscan fare with a twist. Come and enjoy live musical entertainment and taste your way through Italian wine making with good company and friends. Experience each flavorful course with the perfect Italian pairing. This event will be benefiting Scripps Health. Scripps Health is a nonprofit, community-based health care network in San Diego. Their goal is to provide superior health services in a caring environment and to make a positive, measurable difference in the health of individuals in the community they serve. For more information on Scripps Health, visit their website at www.scripps.org. Contact Benita Hartman at 858.678.6814 to find out more information on how to get involved with Scripps Health. When: September 24, 2009 Villa De Flores, Rancho Santa Fe VIP Cocktail Reception: 6:30 pm, Dinner starts at 7:15 pm Cost: All inclusive Evening $125.00 per person To RSVP: Call 619.200.8977 Proposed Tasting Menu* To Start, On the Table Housemade Garlic and Rosemary Italian Bread with a Trio of Dips: Basil Pesto, Olive Tapenade, and Olive Oil with Balsamic Drops Antipasti Tomato Tart with Caramelized Shallots and Fresh Goat Cheese Fig Tart with Prosciutto and Camezola Small Plates Squash Blossom stuffed with Melted Eggplant and Fogs Light Goat Cheese with Lima Bean and Basil Puree, Micro Opal Basil and Prosciutto Grilled Romaine Hearts with Red Pepper Pesto Vinaigrette, Shaved Parmesan, Fried White Anchovy and Parmesan Crostini Main Plate Choice of Duck and Oxtail Ravioli in Beef Broth topped with Heirloom Tomato Ragout Roasted Garlic Mussels and Prawns with White Wine Sauce, Tomatoes, and Fresh Oregano with Grilled Garlic and Tomato Rubbed Toasts Dessert Duo Tiramisu Panna Cotta with Dark Chocolate Canoli Reserve now to receive a special invitation to our VIP reception. Limited to the first 50 attendees. Space is limited to our first 100 invited guests. Call 619.200.8977 to reserve your seat or email fontaine@dining-details.comThis e-mail address is being protected from spambots. You need JavaScript enabled to view it There will be opportunities for Gratuity and Donations to benefit Scripps Health the evening of the event. Cancellation Policy: A credit card will be required to reserve your seat. No refunds. All cancellations will require 1 week notice and will be subject to a 50% cancellation fee, or apply toward your attendance at the next PRIVILEGE event.

Tulsa City Center of the Texas/Oklahoma Chapter of IIDA. Proceeds from Fabulous Finds
enable the Tulsa City Center to sponsor scholarships for interior design students, present
continuing education classes for design professionals; and educate the public on issues such as
life safety, the environment, ADA and sustainability.
Each year our City Center donates a portion of our proceeds to a local non-profit organization.
This year we are proud to be partnering with Tulsa CASA, Court Appointed Special Advocates.
Tulsa CASA, as authorized by Oklahoma law, is organized to speak for the best interest of
abused and neglected children in court.� They promote and support volunteer representation
for children in an effort to provide each child a safe, permanent, nurturing home. CASA raises
support through their annual fundraiser Operation Playhouse which auctions off donated
playhouses in the spring. With our continuing partnership, IIDA Tulsa has taken part in
Operation Playhouse through Fabulous Finds. Fabulous Finds features a design competition
where local firms produce one of a kind playhouse designs.� Each playhouse will be constructed
by a local contractor and then donated to CASA. Due to local support IIDA Tulsa will be
donating TWO playhouses, doubling last year�s contribution!
What does the event look like this year?
Fabulous Finds is ever evolving.� While the principles remain the same it grows and adapts each
year with a new theme.� This year the theme is Loop- Reduce, Reuse, Recycle!� The elegant
evening will feature a �green� flair with live entertainment and a buffet style dinner
accompanied by various wine and champagne beverages. We will also be announcing the
winner of our Second Annual Operation Playhouse design competition. 2009 Fabulous Finds will
hold the annual live and silent auction, featuring outstanding items to be auctioned off by a
professional auctioneer to the highest bidder.� After the live and silent auctions commence,
plan to be entertained and enjoy this magical evening.

FOR IMMEDIATE RELEASE
-
Chef Behind Google's Culinary Fame Opens First Restaurant on January 20
Charlie Ayers Brings Affordable, Organic Fare to San Francisco Peninsula
PALO ALTO, Calif., January ___, 2009 Calafia Cafe & Market A-Go-Go, the eagerly anticipated new restaurant and market from founding Google executive chef Charlie Ayers, will open its cafe side on Tuesday, January 20. Ayers is known for his "slow-food-served-fast" approach to cooking, which put Google's cafes on the culinary map. His healthful and delicious creations have been enjoyed by Mikhail Gorbachev, Bill Clinton, Queen Noor of Jordan, Robin Williams, U2's Bono and the Edge, and many other notables. Calafia's to-go market will open in February.
Calafia offers a fresh, affordable approach to dining on the go, with a casual, sit-down cafe, full-service bar, and grab-and-go market, all under one roof with indoor and outdoor seating for up to 102 guests. Calafia represents the culmination of Ayers' belief that food can be healthful and budget friendly, while at the same time, fast and flavorful. Most menu items will range from $4.50 to $12.50, with dinner entrees costing up to $18 after 5 p.m.
"Calafia is the manifestation of my long-term vision to 'go public' with the concept I created at Google," said Ayers. "In fact, my staff is made up largely of cooks who were on my team at Google, and we're excited to be working together again."
In keeping with Silicon Valley's reputation as a technology leader, Calafia will use handheld, wireless POS systems for table-side transactions and self-checkout kiosks to speed order and payment processes for busy diners. Guests may order via the web and pick up via designated parking spaces.
Slow Food, Served Fast
Calafia's menu is a nod to Ayers' fondness for Latin and Asian influences. Signature dishes include Angry Pork, carnitas-style braised pork, with cinnamon and allspice; the vegetarian Eggplant Tiger Bowl; a warm French Lentils and Lamb Sausage Salad; Roasted Mahogany Sea Trout; and Crimson Quinoa and Beet Salad. There are also a variety of tacos, wraps, paninis, pizzas, main salads, noodle and rice bowls and sides to please the palates of meat lovers, vegetarians and vegans alike.��
Calafia's market will feature an organic salad bar and pre-made, grab-and-go items, such as sushi, wraps, salads, sandwiches and drinks. Made-to-order market items include smoothies, sandwiches and salads. Also available: customized party platters and pre-cooked meals sealed in plastic, ready to be reheated at home in simmering water. Ayers has also assembled a selection of specialty retail items.
The Bar
The bar area will serve small plates, including turkey burger sliders, mushroom arepas, and papas con ajo (spicy fries). Calafia's beverage menu features all California wines and locally brewed beers. All sodas are house-made with agave syrup and contain no refined sugars. Coffee is brewed to perfection with a Clover coffee maker. The high-tech Clover, which has gained a cult-like following among coffee aficionados, brews each cup to order.
From 3-5 p.m. and 8-10 p.m. daily, Calafia will offer a discounted beer and wine menu with selections designed to pair with specific bar menu items. One menu item will be offered at a discount during the happy hour periods.
Environmentally Conscious Approach
Reflecting Ayers' commitment to protect the environment, Calafia was designed and constructed with sustainable and recycled materials throughout. Notable design features include ceiling treatments, accent walls and signage made with reclaimed wood from a 1910-era Pennsylvania barn, original heavy posts from an old railroad bridge in Northern California, and in the front dining area, a custom chandelier constructed of 66 amber milk bottles found on a dairy farm.
Calafia follows the Monterey Bay Aquarium's Seafood Watch guidelines and will use only free-range, organic poultry, grass-fed beef and lamb and Berkshire pork. Menu ingredients contain no growth hormones, antibiotics or harmful additives. The restaurant plans to source the majority of ingredients from within a 150-mile radius, working with the Capay Valley Growers partnership of 23 farms, including Full Belly Farms and Wind Dancer Ranch. Blue Moon Organics in Aptos is another local source.
Other eco-friendly touches:exclusive use of gas ovens for cooking pizzas; biodegradable packaging and flatware in the market; restroom dryers that dry hands hygienically in mere seconds; and use of fluorescent lighting in some areas. Calafia will use a reverse-osmosis water filtration system to provide flat and carbonated water at no charge; the only bottled water sold on premises is One Water, a brand that puts all profits toward building systems that provide free, clean water to communities in Africa.
Getting There
Calafia is located in Town & Country Village at 855 El Camino Real (at Embarcadero Rd.) in Palo Alto, Calif. It is walking distance from Stanford University. Calafia's cafe and bar are open daily for lunch and dinner from 11 a.m. to 10 p.m. No reservations. Phone: (650) 322-9200; www.calafiapaloalto.com.
Media Contacts:
Michele Mandell, (650) 269-1481, michele@michelemandell.com
Donna Berry, (415) 674-7533, donna@inkspotpr.com

# # #





Chef / Founder
Calafia Cafe & Market a Go Go
Opening 2008
www.chefcharlieayers.com
www.amazon.com/Food-2-0-Secrets-Chef-Google
650.533.1999
fax 650.216.9592
charlie.ayers@gmail.com
P Before printing this e-mail think if it is necessary. Think Green�

Best of the Best Chocolate

By Laura Hansen at 1:36 pm on December 16, 2008

This past September, I was asked to participate as a judge for a Taste TV Chocolate Salon that allowed us (and the general public) to taste chocolate from local and national providers.It was a great experience (I mean, how bad could it be to eat every kind of chocolate imaginable?). The last booth I visited was Mayana Chocolates, created by chocolate artesian and chef Daniel Herskovic. Had I known the treat that I was in for, I might not have visited other booths!

The first thing that strikes me about his chocolates is how beautiful they are. The beauty encompasses the shape, color and visual texture.They remind me of chocolates I lusted after when I was in Paris. They are lined up so perfectly, and are so visually appealing and they just make me want to grab a few and run out the door!Perhaps it might be better to just make friends with the chocolatier/

Herskovic has been trained as a classic chef at the California Culinary Academy.In 2004, he started a private chef business and then expanded in 2006 to launch a catering company called Sakura Private Dining.He started to study and take chocolate workshops at the French Pastry School and The Notter School of Pastry Arts in Orlando. After his formal training, he decided to incorporate his chocolate creations into the catering business by offering clients boxes of chocolates.After winning high praise, he launched Mayana Chocolates in 2008.

The plan is to expand by selling his chocolates directly via the web.Herskovic is working now to complete the website.The chocolates have a 3-5 week shelf life (not that they would ever last that long.)

Because Chef Herskovic is both an artesian and a perfectionist, he only uses the best chocolate base product.These ingredients include Swiss, German, French and US made chocolate. He said, "I look for a chocolate that can be a blank canvas." Approximately 75% of his creations are made with dark chocolate.His contention is that people tend to overeat milk chocolate offerings, but can be satisfied by eating only one piece of dark chocolate.So, I put him to the test with his own chocolate.I ended up having three pieces and then closed the box and moved it to another room.

For the holiday, Mayana Chocolates is selling a 16 piece collection for $37.Yes, I did have to sample these just to make sure they were as yummy as I remembered. My personal favorites are the Fleur de Sel Caramel, Creme Brulee Ganache, and Carmelized Peanut butter and milk chocolate ganache, Passion fruit ganache honestly, I love them all.I would have MANY more friends if I carried a box of these chocolates with me all the time.

Flavors include:

  • Fleur de Sel Caramel enrobed in Dark Chocolate
  • Cookies N' Cream Ganache enrobed in Dark Chocolate
  • Carmelized Peanut Butter and Milk Chocolate Ganache
  • Deep Milk Chocolate Ganache
  • "Pomme Tatin" Carmelized Green Apple and Vanilla Ganache enrobed in Dark Chocolate
  • Passion Fruit Ganache with White and Dark Chocolates
  • Mayan Spice with Chile, Cinnamon, and Dark Chocolate
  • Creme Brulee Ganache enrobedi n Dark Chocolate
  • Raspberry-Dark Chocolate
  • Toaste Pecan Marzipan and Milk Chocolate-Cinnamon Ganache
  • Cherry-Dark Chocolate
  • Pistachio-Kirsh Marzipan with Dark Chocolate Ganache
  • Toasted Coconut Ganache and Milk Chocolate-Almond Praline
  • Fresh Mint-Dark Chocolate
  • Espresso-Dark Chocolate with Hazlenut Praline
  • Hazlenut, Coriander, and Dark Chocolate

In addition to selling his chocolates for holidays such as Christmas and Valentines Day, he packages many of them for weddings and showers.Mayana Chocolates have also been created special for corporations with custom logos and slogans.They recently produced some for Barack Obama's presidential campaign.

Mayana Chocolates can now be purchased via paypal by clicking on this link:PURCHASE NOW!

Mayana Chocolates

3443 N. Elaine Place

Chicago| IL 60657

773-301-3850

http://www.mayanachocolate.net/

One evening in mid May, dressed in formal white restaurant attire, Alex Forsythe and a small cadre staff of sous-chefs arrived at the Linnaeus Teaching Center at Woodward Park in Tulsa Oklahoma. They came to offer their services to Bellenda Possie and Friends. They rolled in crates of squash blossoms, Colorado lamb, Alaskan halibut, organic local mushrooms from Planet Mushroom, and enough fixings for a five-course feast to help thank those whose donations and contributions support the second anniversary of the Linnaeus Garden.

The eight-course meal, which included Organic Valley spring greens with caviar from Mary's, Linnaeus squash blossoms, Oklahoma Native roasted Buffalo rib-eye over onion tarts with fried porcini mushrooms and fontina cheese, "was definitely the most
exquisite, memorable meal we've ever had,"


As Chef Forsythe worked at the induction burner from a well-equipped road case across from the stewards' station as the guests mingled in the foreground. It was the ultimate open garden kitchen experience.


ECS chefs have catered at more than a score of home parties this year, in Colorado,San Francisco, the Caribbean, and in Tulsa. Demand for this type of intimate dining is becoming very�popular.� Due to the interest for in-home dining, Chef Forsythe� his caudre developed� collaborative chef services three years ago, ECS
www.1ecs.com.� "People love the idea of an ECS chef coming to them�and being the entertainment", Chef Forsythe said. "It's an extraordinary undertaking to do these dinners and the patrons feel� the synergy of a unique presentaion of the chefs talent in this venue of the the site for whom the donation was extended.
��
���� ECS chefs are known for their attention to detail and constant pursuit of fresh ingredients including the promotion of local markets. We�visit the host via phone and in person several times to make sure all of the details are flawless. We make sure we know the workings of the venue are in�tune with�the event.� We want to make sure we know every detail.� This obsession to detail assures the host that the event goes off without a hitch. Often the ECS chefs will collaborate with one another.� For our chefs, this modern day roundtable event is extremely rewarding and gives the chefs an opportunity to express their talents and creativity.�
��
���� "Often, in newer homes, the kitchen is part of a great room, and the��
cooking goes on right there, as part of the festivities," Chef Forstyhe said. "Some of�the kitchens these days are very well appointed, and the hosts are��
really into cooking too which makes it really enjoyable. The best thing��
about it is they usually share some extraordinary bottles of wine," he said��
with a little laugh, sometimes donated but mostly from private cellars.���


But it's not all about the equipment. "The hosts are totally into food and��
cooking themselves," he added, "so they get a great thrill watching the chef��
at work and picking up their signature styles!"��
��
For some private dinners, the chefs bring sommeliers. Other times the hosts��
dig deep into their own wine cellars. In this case the�rep for Calistoga Vineyards was on hand

to make suggestions and offer great varietals selections to match with each course.��
��
��
"What it comes down to is not the material things, which can consume you,��
but the time you spend with the people you love as chef Alex pours the Absinthe over the�Vanilla scented�organic sugar cube into a bath of�Chadon champagne communicating that this is how the French revolutions spawned. "How could you be any happier reveling in history and enjoying the good life?

Planet Mushrooms.

Sharnon Hewitt

918-587-3250

Mark Gelman��
Markys�Caviar.��
www.markys.com��
305-758-9288��
Tobico Wasabi 113 g��
Paddlefish 112 g��
��
LeMur Vanilla��
www.lemurinc.com��
��
Tom Tate, Wine��
Calistoga Vineyards��

Lynn H. Wheatley

Lasting Impressions

�� Event Design for the Discriminating

7107 South Yale, No. 308 (mail only)

Tulsa, OK�� 74136-6308

918.629.1877 (cph) 918.495.1807 (fax)

lhwheatley@lastingimpressionsoftulsa.com

www.lastingimpressionsoftulsa.com

Attention Iron Chefs. Here�s a challenge for you. Try putting together those beautifully prepared and eminently eatable dishes in a kitchen the size of an apartment closet, with just enough counter space to open a can of soup. Or take a shot at whipping up a souffl� at 8,000 feet, or building an intricately stacked entr�e at the same time you�re creating a sauce, grinding coffee beans and serving drinks to a dozen demanding passengers. And do it all with no sous-chef and no assistants, a microwave oven that looks as if it belongs in the local convenience store and a convection oven barely large enough to accommodate a couple of plucked pigeons.

Welcome to the galley of a typical large business jet, where food preparation and any form of cooking is always a challenge. Despite the limitations of the galley, more and more passengers are �foodies� who expect the same quality and service at dinner in their $30 million business jet that they got last night at Chez Panisse in Los Angeles.

Today�s business aviation catering specialists are better than ever, putting together intricate meals for virtually any ethnic or religious or dietary group and adapting menus to meet new trends, from organic to vegan. But even so, a growing number of customers�flight attendants, schedulers and dispatchers, pilots and passengers�are asking for raw ingredients that can be prepared and/or cooked on board the aircraft, or that can be sliced and sectioned, par-boiled or seared and easily finished in flight. They don�t want a menu, said one flight attendant. �They want what they want.�

Donna Casacchia, president of The Corporate School of Etiquette, is well aware of the phenomenon. One aircraft owner, said Casacchia, made it clear in sending his flight attendant through a course that the motivation was �no more catered meals.� Another owner asked Casacchia if she could recommend a flight attendant capable of �slicing and dicing and putting meals together in flight.�

Bombardier chief flight attendant Debbie Franz is also acquainted with this growing demand for in-flight meal preparation. Franz manages the flight attendant staff of five for Bombardier�s demonstrator aircraft fleet in Hartford, Conn.

Included in her budget is funding for culinary training, from menu planning and ingredients to the pairing of wine and foods and advanced saucing. Some flight attendants have attended a special two-day advanced course in menu planning and culinary skills offered by The Corporate School of Etiquette. One recently attended a class on Indian cuisine. Franz herself has attended courses at the Culinary Institute of America (CIA) in Hyde Park, N.Y., and hopes to send a number of flight attendants from her staff to specialized courses at the prestigious school this year.

More and more flight attendant r�sum�s list culinary skills, she said, from being a certified chef to having at least some training in food preparation.

Have Wings, Can Cook
Benjamin Jones launched his career after graduating from the CIA and was working for renowned chef Wolfgang Puck at Spago when some Paramount Pictures customers at the Los Angeles restaurant began complaining about the quality of the meals on their company business jets. As Jones recalls, it was not long after that he showed up at the hangar with his knives and started cooking aboard the aircraft. He is now a qualified flight attendant as well as a chef and works full time for a Fortune 50 company. Not only are the passengers happy with the freshly prepared meals, he said, �It actually costs the company a lot less than catering.�

Holly Sirois is a flight attendant with more than the usual culinary expertise. She has worked at small restaurants, owned her own restaurant for a while, and worked at the former Rita�s Catering in Boston before becoming a flight attendant. Today, she is an independent contract flight attendant who can list among her accomplishments preparing and serving an in-flight meal on an airplane whose passenger list included Food Network star Mario Batali.

Her last full-time position was managing in-flight services for Flightworks in Kennesaw, Ga., where she launched a culinary training program for the flight attendant staff.

With the limitations of the typical business jet galley, she said, in-flight food preparation is a balancing act that requires a high level of organization. She does as much of the work as possible in advance, either in a kitchen before the flight or by arriving at the aircraft early.

Joe Botelho, a full-time flight attendant for The Drax Group�s flight department in Naples, Fla., agrees. He does his in-flight cooking in a Global Express, the galley of which he designed to his own specifications.

Botelho learned to cook at a resort in Italy and owned a restaurant in Florida. A former Portuguese Air Force flight engineer, Botelho in his current job combines his two great loves�flying and cooking.

Like Sirois, Botelho cleans and prepares everything possible before the flight, slicing and dicing, roasting vegetables and searing beef or chicken.

Kendra Wilcox is a chef whose �Southwest French Fusion� cuisine emphasizes low sodium and reduced saturated fats and cholesterol and uses her personal blend of seasonings and fresh herbs and spices. Her kitchen near Telluride, Colo., is 9,000 feet above sea level, so she is familiar with cooking in an airplane cabin pressurized to 8,000 feet. It�s an environment, she explained, in which a potato wrapped in foil would bake in two hours, more than twice the time required at sea level.

In-flight Cooking Has Its Limitations
While culinary education and experience is valuable, food preparation on the business jet has its limitations, determined for the most part by the galley.

On even the smaller bizliners, such as Embraer�s Lineage 1000 or the Airbus A318, galley space is rarely an issue and there is typically room for such �luxuries� as a refrigerator, a trash compactor and a full-size oven and warming drawers. But smaller business jets, even those the size of a Global 5000 or Gulfstream G550, are rarely so well equipped.

Susan Friedenberg, president of Corporate Flight Attendant Training and Services in Philadelphia, believes the galley of the typical business jet is simply not designed for on-board food preparation, and particularly not for cooking. This might be surprising since some aircraft are capable of flights of 14 hours and more, during which time passengers expect multiple meals. �Unless the galley was designed for cooking, don�t,� she advised.

Wilcox concurs, �Don�t even try to cook from scratch in a business jet cabin,� she warned. Doing as much food preparation as possible on the ground to minimize the work in the air is the key, she added.

�While there are certainly limitations to the in-flight preparation and cooking of meals, it appears culinary training for flight attendants is becoming more common.
Business aviation caterers are becoming a typical source of such training. According to Paula Kraft, owner of Tastefully Yours catering in Atlanta, �the bar has been raised in terms of the culinary expectations of business jet passengers� and, as a result, flight attendants in growing numbers are spending time in her kitchen to learn various culinary disciplines.

Other business aviation catering kitchens also offer some degree of culinary familiarization and training.

Casacchia keeps her advanced culinary classes small, no more than a half-dozen students at a time, and she has a waiting list. The $1,600, two-day course is taught by a trained chef and covers considerable ground, from saucing techniques to menu planning. It is typical for the chef to use a single basic ingredient, such as spinach, as a teaching tool for an entire day, incorporating it into crepes for breakfast, salad at lunch and mashed potatoes at dinner.

Sources for culinary training are varied, from such formal settings as The Culinary Institute of America to the more intimate one-day classes offered by A Store for Cooks in Laguna Niguel, Calif. Many colleges and universities offer culinary classes, and wineries often feature classes on the pairing of wines and foods.

The CIA, in fact, offers a three-day course designed specifically for corporate flight attendants. Training includes such subjects as holding and reheating food, product identification and knowledge, knife cuts and exceptional in-flight service. Classes� are held at the institute�s Hyde Park campus. The next courses are scheduled for February 12-14, March 26-28 and May 13-15.

If in-flight food preparation and cooking is called for, so is a course in food handling and safety. While dining is one of life�s more exquisite experiences, Jean Dible of Georgia Food Safety Professionals in Atlanta warns, �food also kills.� Dible teaches a one-day course in food safety designed specifically for company employees involved in food handling and preparation.

Is in-flight food preparation and cooking just a phase propelled by growing interest in the culinary arts? Or is it something more long-term created by business jet passengers who, once weaned off fast food, have no intention of going back? Flight attendants, chefs and even business jet cabin designers are betting on the latter.
So as passengers become more demanding, flight attendants are becoming more attuned to the culinary arts, chefs are adapting to the limitations of the cabin and aircraft interior designers are creating galleys more suited to on-board food preparation and cooking.

In-flight Meal Preparation and Cooking: How Safe Is It?

More and more flight attendants have some culinary training, and business jet galleys are increasingly designed for at least minimal in-flight food preparation and cooking. All this is in response to demands by �foodie� passengers who more than ever expect the best catering, and many flight attendants are now doing as much of the meal preparation as possible at home, from washing and dicing and slicing to searing and par-boiling.

But is it safe? That�s the question some in the business aviation industry are asking�with good reason.

Jean Dible of Georgia Food Safety Professionals in Atlanta has some of the answers. Dible teaches food safety training, a one-day course available to corporate flight departments, charter operators, fractional operators, FBOs, caterers and others in the business aviation community.

For those who do not take the specter of food poisoning seriously, Dible points out that food-borne illness is responsible for more than 5,000 deaths a year in the U.S., and that contaminated food puts more than 325,000 Americans in the hospital each year.

The food-borne outbreak risk to any individual or corporation owning a business aircraft is �tremendously increased,� said Dible, because the majority of business aviation employees who handle or order food have not been properly trained in food safety procedures.

Food preparation and transport for commercial purposes is strictly regulated in all 50 states, and for a flight attendant to prepare food in her kitchen at home for passenger consumption later is illegal.

Food-borne bacteria, said Dible, is multiplying in protein foods during the period it is being transported from the shop to the home, continues to multiply during preparation, during transportation from home to the aircraft (if it has not been properly chilled) and during storage on the airplane (if there is no proper refrigeration or chilling unit).

Susan Friedenberg, the owner of Corporate Flight Attendant Training and Services in Philadelphia, does not offer culinary training, but she does emphasize safety in food handling as part of the cabin services syllabus.

At its most basic, food safety is a matter of time and temperature. Bacteria doubles every 20 minutes, she explained. The danger zone with regard to food temperature is between 41 degrees F at the low end and 135 degrees F at the high end. What�s more, heated food should be blast-chilled down to below 40 degrees F within seconds of being packaged, �and a blast chiller is not something that you find in the typical apartment kitchen.�

Dible points out that there is also the question of liability. �My advice to flight attendants who are involved in food preparation and cooking is to be sure you have plenty of liability insurance.�

Many of the students in her food safety classes claim that they have never had an in-flight incident of food poisoning, to which Dible responds, �that they know of.� The bacterial incubation time can be as long as three days, �so the result is not associated with the meal the victim ate on the flight.�

Back

October 1, 2006
Celebrity Tablescapes An Entertaining Success For The T.J. Martell Foundation

Nashville, TN. � Celebrity Tablescapes, the T.J. Martell Foundation's inaugural event that matched designers with celebrities to create elaborate table settings reached an entertaining success by raising more than $35,000 on Monday, September 25 and Tuesday, September 26, 2006 at the Hilton Nashville Downtown.

The event featured twenty-one lavishly decorated tables each with a unique theme including some that carried through the celebrity touch. Designers were asked to meet a criteria in building their tablescapes design such as having a place setting for eight, decorated chairs (to fit the theme of the table), fresh florals (if using floral arrangements), place cards, party favors for each guest and a recommended menu designed by a chef. Some tables included celebrity autographed memorabilia for party favors, song title table themes, celebrity clothing as chair covers and celebrity inspired artwork as placemats.

To create a bit of fun competition, the tablescapes were judged by a judging committee headed by Anita Baltimore, FASID and national past president of the American Society of Interior Designers. Three awards were given during the V.I.P. Reception on Monday night. The winner for the Best of Show Award was presented to Jennifer Reguli and Sarah Martin of Bradford's Interiors-Obelisk who partnered with actress Lisa Hartman Black to create the theme of Elegant Glitterati. The "Friends of the Zoo" was the tablescapes that received the Best Theme Award presented to Joyce Jones of BBJ Linen and Mike Whitler and Mark Weber of Branches who partnered with CMT on-air personality Katie Cook. The Most Creative/Whimsical Award was presented to Jason Parker Counce and Susie Gianikas of Color, Inc. whose Butterfly Passion themed tablescape was inspired by Dolly Parton. The judges added an Honorable Mention award to Sandra Wong of Bryson Studios and Leslie Bilbrey of Green Resources for their creative celebrity inspired Brenda Lee's "Rockin' Around The Christmas Tree" tablescape.

"Celebrity Tablescapes gave patrons the opportunity to attend a unique event, see extraordinary entertaining ideas and help raise vital dollars for cancer research through the T.J. Martell Foundation," said Dr. Priscilla Partridge de Garcia, Co-Chairman of the event. "The event brought together many talented and giving people."

One of the highlights of the evening was the live auction of the fully designed tables. Some tables included full table settings, trips, gift certificates, tickets to events such as Tennessee Titans football games and items such as luggage and spa treatments. Design consultant Lynn Baker offered the Premier Live Auction table that was inspired by Capitol recording artist Trace Adkins and his wife Rhonda and included Continental Airline tickets, a trip to the Cal-a-Vie Spa in Southern California, a dinner for twelve prepared by Executive Chef Alex Forsythe and a chocolate tasting by Sophia Rea Chocolate Source.

Celebrity Tablescapes was presented by Nashville Lifestyles and sponsored by AdVerb Design, Continental Airlines, Educational Media Group, Michael Collins Irish Whiskey, Gibson Guitar, Lipman, the Nashville Chamber Orchestra, Robinson Graphics and the Vanderbilt-Ingram Cancer Center.

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For Immediate Release

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Chef Beats the Heat with Menu at PGA

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August 9, 2007 �Chef Alex Forsythe, owner and founder of Executive Chefs Services (www.1ecs.com) has been at the PGA facing triple-digit temperatures and has been preparing dishes for all the soir�es, which will wet the palette and keep the guests refreshed as they enjoy the PGA Championships. �We had Chef Alex do a Latin theme for our event and it was a really an excellent way to cool us off and make us hot to party� said

Chef Alex's Cooling menu included:

Jicma, Strips with Jerk Spice and Tequila mist
Clear and Calms. Gin and Goslings Rum with Native mint.
Margarita Moose Maitme, Sustainable shrimp. ugh
Planet Mushroom (varietal Chef choice) matched with
Goat in Filo Cups.

I really recommend that you consider designing small dishes for your guests and also keeping your menu items small to enjoy picnic style under umbrellas or trees as you fight the heat to enjoy the PGA said Chef Alex Forsythe. "The Chefs at ECS travel around the world and are always prepared for any type of weather and have a deep concern for our environment."

For ten years, Executive Chef Services (ECS) has served as a chef-based referral service whose website allows clients to find the perfect professional chef for any occasion or location. Chef Alex Forsythe and the chefs of ECS know and appreciate the signs of global warming and understand the need to "go green" while remaining on the cutting edge for culinary delights. ECS chefs went "Green" in order to support the local farmers and provide the freshest quality produce for their menus. These high caliber chefs care about the clients and are paying more attention to the carbon footprint of every meal they create wherever they create it.

Chefs at ECS are also starting to offer "Environmental Chef Services," providing environmental and social awareness alongside their usual creative and quality gastronomical services. In addition to incorporate these values into their day-to-day lives and work, chefs Jody Kropt, Alex Forsythe, RJ Harvey, Daniel Herskovic and Daniel Asher will be participating in the "Eat Well Guided Tour of America," which is run by the non-profit organization Sustainable Table.

To bring the 2007 Harmony Festival theme, Global Cooling, to life in the
Culinary Showcase we have created an experience that will make a
connection between food and the earth, and will demonstrate that
healthy, local, natural and organic food is good for us and for the
planet. The Culinary Showcase stage will feature chef demos and expert
presentations on food issues as they relate to human and planetary

health. The Culinary Showcase, complimented by the alwayspopular food

Taste-A-Thon, takes place in the Kraft Hall. This natural foods attraction provides

festival goers with a chance to taste andlearn about the best and newest items from

the natural foods industry.Chefs AyersRottman and Forsythe of ECS along

with Abram with create a theamed Rock star dinner menu for headliners.

New in 2007, to beautifully illustrate our Global Cooling theme, the
Center for the Future of Farming a local nonprofit has helped to create a
wonderful food forest beside the Culinary Showcase. This demo "Food
Forest" is collaboratively created on a lovely grassy area in
front of the Culinary Showcase by local farmers, permaculture landscape
designers, nursery owners and sustainability activists.

Harmony Festival Hospitality has been feeding the festival healthy,
natural and organic food for over four years. The Harmony Festival is
about learning to live better on the planet and we walk our talk.

Thanks to so many wonderful local businesses for their ongoing support
and to each and every new businesses that comes to the festival and
participates in creating a healthy scene and better informed audience.

Below is a partial list of the many fantastic companies that have
participated in the Culinary showcase and/or the Taste-A-Thon. We thank
them for their generosity and for helping us to nurture the volunteers, crew
and artists at the Harmony Festival.

Cooks in the cabin, an evolution in onboard cuisine

Testimonials

Chef James " A meritage of Flavor for any vintage" Peter Mondovi

Geraldine Jones

Mondovi Winery, Peter