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.

Write a comment

• Required fields are marked with *.

Name:
Email:
Subject:
Comment: *

Security Code:
 

EllisonRoxanne22
Posts: 3

Re:
Reply #3 on : Thu September 15, 2011, 05:32:30

---

If you are in a not good position and have got no cash to move out from that point, you would have to receive the <a href="http://bestfinance-blog.com">loan</a>. Just because it will aid you for sure. I get consolidation loans every year and feel myself OK just because of this.

Hillary Barnes
Posts: 3

Albert, and being in touch
Reply #2 on : Tue March 16, 2010, 11:33:48

---

Hi Kenny,
I just found out about Albert, and am saddened by the news.

I called Jim Merritt we were wondering about the Auberge crew and then I found you!

Jim lives in northern Cali, and I am in Eugene, Or. I take care of my elderly mom, and am re-married 10 years now. Our bay boy Spencer is all grown up, and a gardener of sorts in Ashland.

I last saw Albert at the Saucer in 97. damn. I LOVE HIM

peace, Hillary

warren Nelson Jr.
Posts: 3

JGB
Reply #1 on : Thu September 10, 2009, 05:54:52

---

got any hot pro JGB? I know you do. You know what Im looking for. I love the web. if it weren't for garcia , I never would have learned to play...

this guy knows how to cook for sure.

Testimonials

 

Chef James  " A meritage of Flavor for any vintage" Peter Mondovi

Geraldine Jones

Mondovi Winery, Peter

Featured Brands

Brain Toniq

Green Drinks

Fearless Chocolate

TheFearless Chocolate Co

Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

Random Recipes

JUICE OF LIFE

Submitted by: JODY KROPF

The Juice of life

3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red

1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen

Learn how to make JUICE OF LIFE

Featured Chef

Christina Jones

954-401-5641

Christina Jones was born in Hawaii, her interest in cooking started at a very young age when she moved to the Wine country and Redwoods of Northern California. At 16 she started working in restaurants, and after graduating high school she started her full time career as a cook in local restaurants and Bed and Breakfasts. At age 19 she decided to step up her "Flair for Food" and enrolled...

Read more about Christina Jones