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.

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Hugh Sinclair

954-557-4742

Chef Hugh A. Sinclair...a South Florida resident who migrated here from the Caribbean, is a Certified Culinarian who has a passion for food and a taste for great service.

Chef Hugh earned a Bachelors of Arts degree from the University of Florida in Gainesville in Architecture before going on to earn an associate degree in the culinary arts from Johnson & Wales University in North Miami.

 
 

Chef Hugh gained valuable professional experience working in different capacities at some of south Florida’s Premier establishments namely: Turnberry Isle Resort, Charlie’s Crab, Cascades and Bimini Boatyard. This experience allows him to deliver to you great food and service at the highest level. Chef Hugh was also a former chef for Lamar Odom, formerly of The Miami Heat.

Chef Hugh Is a member of the APCA - American Personal Chef Association. Chef Hugh is a current member of The Kiwanis Organization – The Lauderdale Lakes & West Sunrise Club.

Among his accomplishments, Chef Hugh was a finalist in the Alize Mentorship Recipe Contest and a  finalist in the American Egg Board's 2004 Global Flavors Recipe Contest.

Accomplishments Outlined:
 A culinary graduate of Johnson & Wales University, Miami, Florida.
Graduate of University of Florida, Gainesville, Florida -
College of Architecture A seasoned restaurant professional.
Worked in several of South Florida establishments.
Winner of the TomatoFest ® International Tomato Recipe Contest, 2005
Second place finalist in the American Egg Board Global Flavors Recipe Contest, 2004 Featured in the Sun-Sentinel, November, 2004
Appeared on NBC-6, South Florida Today Show: December, 2004; November, 2005
Member of American Personal Chef Association
Personal Chef to some of South Florida’s athletes and entertainers.
Licensed & Fully Insured
Safe Serve certified

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marc raymond
Posts: 1
Comment
Thermal bags for catering
Reply #1 on : Mon February 23, 2009, 15:06:51
Hugh
It was a pleasure speaking with you I hope we can continue staying in contact with each other.
If you are interested in the Thermal bags please go to pentastaraviation.com and look for Fivestar catering and the ThermaStar catering system.
Regards
Marc 810-691-8554

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"Without a doubt, Chef Ben Diaz's undeniably sophisticated palate is translated through each of his creations enticing you to taste his passion. As a Chef, his skills and abilities are truly remarkable, reflecting his talent and gift for producing real edible works of art."

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Garlic , Wild Mushroom and Herb Polenta

Submitted by:Jody Kropt

Garlic, Wild Mushroom and Herb Polenta
 
1 cup Polenta (corn grits)
3 cups of good quality (preferably homemade) chicken stock
3/4 cup of 1/2 and 1/2
6 cloves of garlic - course minced
1 cup of wild mushrooms (chanterelles, portabellas work well) or 1/2 cup of dried mushrooms (ie. morrels)  chopped
1 Tbsp of finely chopped fresh rosemary and

Learn how to make Garlic , Wild Mushroom and Herb Polenta

Featured Chef

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...

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