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...
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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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Jordon Mrchael Schuster
415-999-5752
How did you get in to cooking? for fun!
Your Favorite Cook book: Healing with Whole Foods, Paul Pitchford
Favorite to eat: Bread w/ Butter and Fried Chicken
Dish you could eat everyday: Chocolate
Strangest request: Chocolate with Dates and White Pepper
Favorite Saying: When considering the good fortune of the early bird, let us not forget the misfortune of the early worm.
Trend most tired of: Corn Syrup
Recipe tip: Simple foods are simply delicious.
What would you like to if you were not a chef: Lead guitar, Van Halen.
What have you done that no one else has done: Cacao Fruit Flavored Chocolate Bars and Truffles.
The worst day as life as a chef: Any day in a chocolate factory with more than 50% humidity is a bad day.
Favorite Kitchen Tool: Waring Commercial Blender
Favorite Ingredient: Chocolate, of course.
Your Mentor: Jimmy Page
Testimonials
ECS chef Brennan Dates
"You're a true food artist with much respect and admiration."
Barbara Streisand
2003 Malibu
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