Environmental Chef Services
USDA’s National Institute for Food and Agriculture (NIFA)
SOCAR Review
Federal Funds Available to Document Environmental Services of Organic Agriculture
Tuesday, Jun 07, 2011
SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.
Federal Funds Available to Document
Environmental Services of Organic Agriculture
USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....
Read More about USDA’s National Institute for Food and Agriculture (NIFA)
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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
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Attend the demo get a tree!
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Random Recipes
Apple Cider Brine for Turkey
Apple Cider Brine For Turkey
Ingredients
- 1 Gallon Cold Water
- 1 Gallon Apple Cider
- 1 Cup Kosher Salt
- 1 cup Brown Sugar
- 6 sprigs Fresh Thyme
- 6 sprigs Rosemary
- 1 lemon cut in half
- 1 orange cut in half
- 4 Bay Leaves
- 1/4 cup Peppercorns
Preparation
To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,
Featured Chef
Kirk Lafferty
866-999-1327 ext 7
Kirk Lafferty is an International chef/writer based out of New York. In between stints on yachts in the med and carribean he is working on a cookbook which amalgamates fiction with Art cuisine.
The term Art Cuisine originates from his last restaurant venture In New Zealand "The White Room" where patrons...
Posts: 1
Reply #1 on : Sat May 14, 2011, 10:51:37