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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Michael Moles

816-260-3166

 

Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166


Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.

 
In 1986 he was recruited by a Cleveland industrialist to be the chef on his private yacht and has been in private service most of the time since, on yachts and estates, interspersed with stints in some exceptional restaurants from Alaska to Maine to the Middle East, where he opened several Tex-Mex restaurants, and four years in Bermuda working for a Dutch businessman on his 189’ schooner.


How did you get in to cooking?  started at a summer camp kitchen when I was 16 and things progressed
Your Favorite Cook book:  CIA's New Professional Chef, 7th edition
Favorite to eat:  Seared Scallops with a Citrus Beurre Blanc
Dish you could eat everyday: grilled cheese sandwich-hearth-baked sourdough, smoked turkey breast and Cabot habenero cheddar
Strangest request: on rooftop terrace-
Favorite Saying: The impossible takes a little bit longer
Favorite Ingredient: olive oil
Your Mentor: 1st chef, Swiss-Gerard Bertschy

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Chef Kendra Wilcox
Posts: 1
Comment
rates
Reply #1 on : Sat May 14, 2011, 10:51:37
Hi Chef Michael,

What is your current hourly rate for Chef services?

Overtime pay?

Thanks,
Kendra Wilcox-Dillon

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Author of Food Fetishes, A Food Lover's guide to the art of Sinful Seduction...

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Random Recipes

Apple Cider Brine for Turkey

 

Apple Cider Brine For Turkey


Ingredients

  • 1 Gallon Cold Water
  • 1 Gallon Apple Cider
  • 1 Cup Kosher Salt
  • 1 cup Brown Sugar
  • 6 sprigs Fresh Thyme
  • 6 sprigs Rosemary
  • 1 lemon cut in half
  • 1 orange cut in half
  • 4 Bay Leaves
  • 1/4 cup Peppercorns

 

Preparation

To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,

Learn how to make Apple Cider Brine for Turkey

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Robbie and Julie Frans

858.248.3413

 

The Dynamic duo of  Dinning Details

 

http://www.dining-details.com

 

Robbie began his cooking career working in the kitchens of fine dining establishments in his home town of Grand Rapids, Michigan, and in Denver, Colorado, where he received his formal culinary training.  After accepting the position of chef aboard the 110' private yacht, Dorothea, he quickly became the travelling private chef to a prestigious US Ambassador. Robbie travelled back and forth to Miami, Rancho Santa...

Read more about Robbie and Julie Frans