Environmental Chef Services
Consumer Perception is a Real Concern
Just over a month ago, the Department of Agriculture announced that it will allow American farmers to plant genetically engineered alfalfa, which is widely used as feed for dairy cows and horses.
Friday, Mar 02, 2012...
Newsletter Signup
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
|
| Visit this group |
Alex Forsythe
866-9991327
Chef Alex Forsythe boasts many years of unique experience delving into the highest echelon of personal chef services while offering his personal times in new philanthropic ways through food. While attending Greystone in 1997 he envisioned a consortium of culinary enthusiasts that has finally spawned into a position of facilitator of Executive Chef Services, a chef based referral service.
Alex is setting a new high standard in travel catering, including in the air, on the rails and on the high seas, Alex provided outstanding cuisine from the world’s markets. He loved dazzling his guests with his homely flair and international distinction of the world’s market basket while always paying homage to newly innovative and organic cuisine from local markets.
Other efforts to promote healthy snacking include teaming with Taste Marketing and promoting Taste A Thon. In 2013 chef Alex was awared the "Best Grub in the fleet while onboard the UNOLS Pelican. In addtion to working on the now retired KNORR and POINT SUR.
http://alexforsythemenus.blogspot.com/
http://recipehow2.blogspot.com/
FACT’s Flight Attendant recurrent
NBAA member 2001, USCG , TWIC
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
Featured Brands
