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.
From ever aspect of the ever changing world in which we cater to.
- Chefciegre
- Culinary Consulting
- Charity Connection
- Carbon Offsetting
- Biodiesel Cooperatives and Issues
- Recipe and Menu Development
- Job Placement Advancement
- Referrals and Networking
- Sustainable Sourcing
- Vacation Education
- Season-ability and availability for local foods systems
- Promotions and market research
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Julie Frans
858.248.3413
New at Essensia at The Palms Hotel & Spa: “signature chef” Julie Frans, who hails from San Diego, where she spent six years as owner /operator of Dining Details, a full-service catering company and chef agency specializing in a “unique dining experience with a healthy and organic twist.” With Frans, Essensia plans to continue it’s “farm to table approach,” which includes several new menu items. Among them: Calabaza & Caramelized Fennel Soup served with cumin spiced Greek yogurt and spiced pepitas and South Beach Ceviche with Local Grouper featuring citrus cured local grouper, tropical fruit, red bell pepper, Asian pear, Serrano chile, and cilantro served with plantain chips
Testimonials
A dinner party with Michael and Elaine is a feast for the senses and a balm for the soul... this book is the next best thing to being there.
—Beverly West,
Culinarytherapy
Random Recipes
Freedom Toast
Submitted by: Evan Rotman
Freedom Toast
Select a quality sour dough or French bread with a diameter of 2in
Slice on the biaz and reserve for dipping and hot grillde
In a Glass Bowl add 4 tsp of Cinnimon
1 tsp of Nutmeg
3 tsp of local qualiy honey
Wisk till combined and add 1/2 cup fresh Seville oranges
Beat 5 Omega 3 Cage free Eggs add to batter
Grilled to perfection garnish with Organic Powdered Sugar and Agave Nectar
Featured Chef
Mike Owen
(206) 234-2953
Seattle chef Mike Ownes boast over 10 years or experience in Seattle, Portland, Alaska, and Europe. My back-ground in this field has been Fine-dining, European Cooking, Catering, Banquets, and Private Dining. Presently his showman ship can be enjoyed at a new restaurant in Bellevue named 0/8 Seafood and Grill/Twisted Cork. Its concept is North West Cuisine with Asian and European influence. Also Chef Owens teaches and prepares at home cooking lessons and dinners
He served in Marine Reserves for...
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Reply #3 on : Mon April 02, 2012, 16:27:21