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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Tony
(800) 555-5555
Chef Tony exudes a quality and understanding about all things culinary related. Boasting over 20 openings he truly understands that it's in the blood and he proudly is building upon a fourth generation as restaurateur. He now affords a few of our favorite rockers their tasty cuisine and of course while yielding to dietary restrictions that he sees as ongoing pleasurable challenge.
His yachting stint started out on Qunard's Queen Elizabeth II. After an adventurous sabbatical he worked in the Channel Island's, and in Australia at the Manley Pacific 5 star resort. Opening the Head Quarters in Antigua he was shanghaied for the Race week and beyond. It's not going to be cheap but Tony would love to hear from you via email for employment starting in the fall season of 2006 to from new establishments, or for Private Chefing at info@1ecs.com
Testimonials
White Room Restaurant and Kirk Lafferty
"A journey through colour taste and texture , an artstic venture for the bold diner".
Geraldine Jones
New Zealand Herald , 1998
Featured Brands
Black Pearl Seafood
Natural Choice Salmon
Nutiva ®
USDA Organic
Real Wasabi
Wasabia Japonica
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
"A marinade of chipotle peppers blended with A.1. Original Steak Sauce gives these rib eye steaks bold Southwestern flavor. "
Featured Chef
James Cornia
916 893-6044
Chef James Cornia was born and raised in Miami. This is where he gets his Cuban, Spanish influence. While catering to the U.S Navy cooking for 6,000 people on the USS Abraham Lincoln in 1992 he developed many unique recipes with an Asian flair. He plunged into the California Hyatt bay area resorts, cooking for thousands a day with separate kosher kitchens. Currently Chef James enjoys catering wine dinners all over...