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)
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 |
Max Duley
707-479-4075
Chef Max Duley is the CEO and co-founder of A Flash In The Pan LLC, a one-of-a-kind culinary Internet marketplace designed to create menus for time-restrained home cooks. A Flash In The Pan offers a wide range of selections for taste and guidance and also menus for food-managed diseases such as diabetes and celiac disease, as well as kid-friendly and quick and healthy meals.
Max spent several years in the Napa wine industry as the Vice President for Trinitas Cellars at the Meritage Resort in Napa and Director of Hospitality/Executive Chef for Peju Winery in Rutherford. During this time, Max honed his food and wine pairing skills, crafting a new kind of tasting experience that is now emulated by several wine country wineries.
Max has worked as a professional chef for over 20 years, logging well over 10,000 hours of cooking, and is a Certified Pastry Chef and graduate of The Culinary Institute of America (CIA). He was the Education Operations Manager for the CIA at Greystone in St. Helena, CA. At the CIA, Max worked with world renowned chefs Paul Bocuse, Alice Waters, Thomas Keller, Jean-Louis Palladin, Rick Bayless, Jacques Pipin, Ferran Adria, Julia Child and many more. Max has cooked for two presidents and as a personal chef for Joe Montana.
Max is also a Chairman for the Sunday Supper Program at CUESA (the Center for Urban Education and Sustainable Agriculture) at the Ferry Plaza in San Francisco.
He has a Bachelor degree in Business Administration, focus in E-commerce and International Business. Max is also a Certified Hospitality Educator (CHE).
Max is Chair of the Area 4 Board for Developmental Disabilities, the Chair of its Legislation Committee and is on the Area 4 Board Autism Subcommittee. He is also on the California State Council for Developmental Disabilities. He and his wife, Nancy, have four daughters, one of whom has autism.
Testimonials
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
Random Recipes
CEVICHE WITH PAPAYA
Submitted by: Robbie Frans
CEVICHE WITH PAPAYA
FOR FISH:
About 2 pounds white fish, chopped very small
Juice of 3 limes and 3 lemons
Learn how to make CEVICHE WITH PAPAYA
Featured Chef
Robyn Paton,
+31 (0) 627 453 164
ECS Chef Robyn A Paton
Currently residing in the Netherlands
Food for her is an expression of an artistic,...
Posts: 1
Reply #2 on : Mon March 02, 2009, 15:13:50