Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010
Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
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Gloria Lusiak
(646) 263-4503
As a Private Chef, Gloria Lusiak has served in Estates for five years. After working for a major commercial airline as a First Class Flight Attendant, she traveled between her previous clients homes while serving as their Personal Flight Attendant and Assistant on several Private Jets. She was also a member of a helicopter rescue team using her acquired trained skills as a
Respiratory Therapist. She returns to the kitchen using the freshest ingredients available while preparing the cuisine of your choosing with a no nonsense approach that will not mask flavor but enhance your dining experience every time you delve into her cuisine.
She prefers a relaxed yet professional environment and is available for full or part time Estate or Private Fight Attendant work. Gloria's flexibility allows her to relocate to any region.
Testimonials
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
Featured Brands
Lotus Foods
A World of Rice
Steaz® Energy™
Green Drinks
Rustichella d'Abruzzo
Lavorazione Artigianale
Random Recipes
Death in the Afternoon
Submitted by: Daniel Asher Abram
Absinthe
one sugar Cube over slotted spoon Ignite sugar and enjoy.
Ernest Hemingway’s "Death in the Afternoon" cocktail, a concoction he
contributed to a 1935 collection of celebrity recipes. His directions
are as follows: "Pour one jigger absinthe into a Champagne glass. Add
iced Champagne until it attains the proper opalescent milkiness. Drink
three to five of these slowly.
Featured Chef
Alex Forsythe
954-401-5641
Executive Chef Alex Forsythe boasts many years of unique experience delving into the highest echelon of personal chef services while offering his personal times in new philanthropic ways through food. While attending Greystone in 1997 he envisioned a consortium of culinary enthusiasts that has finally spawned into a position of facilitator...