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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R J Harvey

866-999-1327

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  RJ is originally from Colorado and has been cooking since he can remember, in grade school he took every class he could having to do with cooking, from 3rd grade up he was enthralled by the craft. He took two foods and nutrition courses in high school and applied to Johnson & Wales University and the Culinary Institute of America, He was accepted to both schools and received a scholarship from both for competing in various culinary competitions. He finally decided on Johnson & Wales and the summer prior to my freshman year He began cooking at the Brown Palace Hotel in Denver, at the time a five star-four diamond hotel. He worked there throughout the beginning of my freshman year before taking a position working for chef Edward Janos a Certified Master Chef at his restaurant Cooks Fresh Market. The following summer he took a job as a cook at apremiere guest ranch in Wyoming, and returned the following summer as Sous Chef. He then applied for the nutrition program in Providence campus and upon entry began to apply for an internship overseas, through a lot of hardwork and a little luck he received a position at Tallievent in Paris. A three
star Michelin. Upon coming back to the states to finish my final year at JWU, He entered the first season contest of the next food network star, he made it to the semi-finals before being eliminated. In addition to that he was selected as commencement speaker for the class of 2005 and graduated top in his class. He opted to take a job as executive pastry chef at another high end guest ranch in Jackson Hole, Wyoming before visting yachting where in his first year he had the opportunity to travel the Caribbean, the  med, and the east coast of the states. He has designed a galley for a 43myacht.

He boast his cusine as  contemporary American cuisine with subtle french and Italian overtones. He always use's fresh local seasonal produce and he leans very heavily on organics and neighborhood farmers for top quality ingredients. He believes if he have the best ingredients He  won't have to do much to them to but  let them shine.

RJ often lends him knowledge to promote  periodicals such as DockWalk as seen below.

ttp://viewer.zmags.com/showmag.php?mid=wrfsrg&pageid=54

 

Chef R.J. Harvey
Perfection isn't a destination its a never ending quest

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