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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Kenneth C. Hughes
866-999-1327
ECS Chef Kenneth C. Hughes is a native of Washington, D.C. He is educated
with culinary degrees from the San Francisco/Napa Valley region of
California during the '80s. He spent four years at Relais & Chateaux
L'Auberge de Soleil in Rutherford, CA. He assisted in the launch of the
Flying Saucer of SF, both venues featured eccentric culinary master Chef
Albert Tordjman of Lyons, France. Tordjman was an early pioneer of vertical
presentations and modern flavors during the California cuisine revolution of
the 1980s and '90s. He has worked in Europe and South America, the latter
involving a multi-national project for Millennium Hotels International in
Galapagos Islands-- the Royal Palm Hotel. Chef Hughes ran his own
catering/wedding cake business in Colorado. It provides hospitality and
service at the highest level in some of the most challenging/primitive
situations and circumstances. He has won numerous culinary competitions and
appeared on live television with demonstrations and cooking classes in
several US markets. Chef Hughes resides in the Washington, DC area. He is
working as a chef consultant for several local and regional food and
beverage operations. He would very much consider moving back to the
Mountains. Currently in Breckenridge Colorado with a new project to launch in March.
Testimonials
Chef James " A meritage of Flavor for any vintage" Peter Mondovi
Geraldine Jones
Mondovi Winery, Peter
Featured Brands
Steaz® Energy™
Green Drinks
Rustichella d'Abruzzo
Lavorazione Artigianale
Nutiva ®
USDA Organic
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
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...
Posts: 3
Reply #3 on : Thu September 15, 2011, 05:32:30