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...
R J Harvey
866-999-1327

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
Testimonials
Chef James " A meritage of Flavor for any vintage" Peter Mondovi
Geraldine Jones
Mondovi Winery, Peter
Featured Brands
Fearless Chocolate
Teh Fearless Chocolate Co
Frans
Fran's
Duplicate of Lotus Foods
A World of Rice
Random Recipes
JUICE OF LIFE
Submitted by: JODY KROPF
The Juice of life
3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red
1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen
Featured Chef
Evan Rotman
(415) 613-4714
Evan Rotman didn’t get on the culinary train until his early 20’s, but ever since then, he has not looked back.Born in Southern California, and moving to the glorious bay area in his teens gave him a good understanding of all that is good in life. He still claims that it was living near San Francisco that made him appreciate fine things.
In the past 8 years, he has worked on...