Environmental Chef Services

February 2010 Organic Center Newsletter

Thursday, Feb 04, 2010

Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder

Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...

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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.

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Ben Diaz

626-823-5734

 

 

Chef Ben Diaz is a graduate of France’s prestigious Le Cordon Bleu. He is a coveted freelance chef and consultant who was inducted into the Cambridge “Who's Who of Culinary Professionals.”

Chef Ben has competed against some of the world’s top chefs. In 2006, the American Culinary Federation recognized him in the Los Angeles chapter’s Chef of the Year competition.

In 2008, Chef Ben began work on a culinary reference book to share his techniques and expertise with other chefs. From Cook to Professional Chef is scheduled for release in early 2009.

He holds six certifications and has worked alongside the world’s top chefs.
           

Certifications

  • Master Certified Food Executive (MCFE)
  • Certified Food Executive (CFE)
  • Certified Management Professional (CMP)
  • Certified Hospitality Department Trainer (CHDT)
  • Certified Personal Fitness Chef (CPFC)
  • Certified Sous Chef (CSC)

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Forsythe Alex ECS
Posts: 2
Comment
Gastro...
Reply #2 on : Thu September 03, 2009, 10:59:47
I really enjoyed this article. Great job on the new publication.

http://basilmagazine.com/cms2/view.htm/2/58/914/1570/Eat+Molecular%20Gastronomy
Rayne Perez
Posts: 2
Comment
Chef Ben Diaz
Reply #1 on : Mon August 17, 2009, 12:02:32
Chef Ben is a meticulous and creative food artist. With his determination to excel everyday he is one Chef to keep your eye on.
So young and so successful already. Continue Chef, your hard work WILL pay off.

Testimonials

 

"Julie serves her clients with grace and excellence. Her cooking is superb, varied, and expertly tailored to each guest's culinary requirements. Her professionalism and reliability are second to none. Everything she touches turns to gold."

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Lisanatti

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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

Featured Chef

Ani Phyo's

866-999-1327

 

 

Ani Phyo's the author of "Ani's Raw Food Desserts" and "Ani's Raw Food Kitchen," awarded "Best Vegetarian Cookbook USA 2007". Her next book, "Ani's Raw Food Essentials" will be available April 1, 2010. Ani has received 4 Best of Raw 2008 Awards for Best Chef, Favorite Cookbook, Sexiest Raw Vegan Woman, and Favorite Educator.
Ani is the host of "Ani's Raw Food Kitchen Show", the award winning #1 uncooking show...

Read more about Ani Phyo's