Environmental Chef Services

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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Kenneth C. Hughes

866-999-1327

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 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

Without a doubt, Chef Ben Diaz's undeniably sophisticated palate is translated through each of his creations enticing you to taste his passion. As a Chef, his skills and abilities are truly remarkable, reflecting his talent and gift for producing real edible works of art.

Angela Kewney

Author of Food Fetishes, A Food Lover's guide to the art of Sinful Seduction...

Random Recipes

GAZPACHO

Submitted by: Alex Forsythe

Learn how to make GAZPACHO