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

kennethchughes@erols.com

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Chef Kenneth C. Hughes is a native of Washington, D.C., 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 and then assisted in the launch of Flying Saucer of SF,
both venues with eccentric culinary master Chef Albert Tordjman of
Lyons, France, an early pioneer of vertical presentations and modern
flavors during the California cuisine revolution of the 1980s and '90s.
 He has also 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,
providing 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 at present in the Washington, DC area, www.poplarspringsinn.com   and is
working as a chef consultant for several local and regional f&b
operations. And would very much consider moving back to the Moutains/

 

DE Yong Musem Group

Millennium Hotels, Royal Palm

Auberge De Solieil

Testimonials

Julie serves her clients with grace and excellence. Her cooking is superb, varied, and expertly tailored to each guest's culinary requirements. Her professionalism and reliability are second to none. Everything she touches turns to gold.

Richard Friedman

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