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
|
| Visit this group |
Brennan Dates
6196068295
.JPG)
I raisied money for the National Parkinson Foundation through donations on a per mile basis as I ride my BMW 1150 GS Adventure from Miami , Fl to the tip of South America and back. Over 20,000 miles. I Am going to travel West through the Gulf States to Mexico , Central and South America , over pavement and dirt, arriving eventually at Ushuaia , Argentina . The Southernmost town of the world. At which point I ’ ll turn Northward and head home, back to South Florida . Raising money and awareness every mile along the way.
I have a close family member who has recently been diagnosed with early onset Parkinson Disease. They have spent their entire adult life trying to make this planet a cleaner more environmentally aware place for all of us to live.
Parkinson Disease is a degenerative neurological disease of the brain. I want to do something that will draw peoples attention, raise awareness, and collect money that can be delegated to researching the causes and the possible cure for this no non-curable disease.
Hope. I strongly believe that cures for this disease, and others closely related, are very near.
With your help and my effort we can all combine our resources and talents to help make a huge difference in finding a cure.
100% of all donations go directly to the National Parkinson Foundation. All trip expenses will be paid for by myself, Brennan Dates.
“ I steer my bark with hope in the head, leaving fear astern. My hopes indeed sometimes fail, but not oftener than the forebodings of the gloomy. ” Thomas Jefferson : 1816
http://www.brennandates.com/
Testimonials
ECS chef Brennan Dates
"You're a true food artist with much respect and admiration."
Barbara Streisand
2003 Malibu
Featured Brands
CalNaturale
Organically Grown Grapes
Lisanatti
Lisanatti
Fearless Chocolate
TheFearless Chocolate Co
Random Recipes
Tea Smoked Salmon with a Honey and Wasbi Drizzle
Submitted by:Alex Forsythe
Tea Smoked Salmon with a Honey and Wasabi Drizzle Side Salmon or Fillet! Soak for ten minutes in Salted water pat dry and rest on cooling rack. On base of sheet pan add 1 cup sugar, 2 orange Peels, 3 Anise Stars, 3 packets or 8 0z of Tea, Build a Foil Dome or a domed wok that will allow for circulation of
Learn how to make Tea Smoked Salmon with a Honey and Wasbi Drizzle
Featured Chef
Michael Moles
816-260-3166
Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166
Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.
In 1986 he was recruited by a Cleveland industrialist to be...
Posts: 3
Reply #3 on : Sun November 07, 2010, 05:57:14