Environmental Chef Services
Food & School Lunch Prices
High food costs hit school lunch trays.
Rising food, fuel to drive up student meal prices by as much as 50 percent.
Tuesday, Jul 22, 2008
By Alex Johnson, Reporter
MSNBC
When America's schoolchildren return to class in the fall, they will learn a painful lesson in economics: Higher food and fuel prices are forcing up the price of school breakfasts and lunches across the country, by as much as 50 percent in some districts.
The cost of staples that make up the backbone of school meal...
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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.
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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 the
chef on his private yacht and has been in private service most of the
time since, on yachts and estates, interspersed with stints in some
exceptional restaurants from Alaska to Maine to the Middle East, where
he opened several Tex-Mex restaurants, and four years in Bermuda
working for a Dutch businessman on his 189’ schooner.
How did you get in to cooking? started at a summer camp kitchen when I was 16 and things progressed
Your Favorite Cook book: CIA's New Professional Chef, 7th edition
Favorite to eat: Seared Scallops with a Citrus Beurre Blanc
Dish you could eat everyday: grilled cheese sandwich-hearth-baked sourdough, smoked turkey breast and Cabot habenero cheddar
Strangest request: on rooftop terrace-
Favorite Saying: The impossible takes a little bit longer
Favorite Ingredient: olive oil
Your Mentor: 1st chef, Swiss-Gerard Bertschy
Testimonials
Chef James " A meritage of Flavor for any vintage" Peter Mondovi
Geraldine Jones
Mondovi Winery, Peter
Featured Brands
Gringo Bandito
Hot Sauce
Black Pearl Seafood
Natural Choice Salmon
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
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 the
chef on his private...