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.
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
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Jeff Morris
206-829-8887
Jeffrey Morris, United Stated, is a native of New Orleans, Louisiana but has called Seattle, Washington home for the last 18 years. He has received the majority of his experience as Chef cooking aboard luxury mega-yachts while traveling the world. This extraordinary experience enabled him to study the cuisines of many different cultures and provide him with a solid foundation in be a Chef aboard a yacht, formal dining, and event management.
“CHEFFREY”, as he is best known by his colleagues in the yachting and private world, pride himself in his creative culinary presentations and believes that elegance is best achieved through simplicity.
Cheffrey brings to the table a full spectrum of cuisine that is healthy, exciting, imaginative and deeply satisfying. Passion in his cooking is to provide cuisine that is nourishing to the body, mind and spirit. Cheffrey’s cooking is unpretentious, emphasizing fresh, seasonal ingredients and he always pays attention to the blending of the guest needs to provide the most satisfying dining experience.
Testimonials
White Room Restaurant.
"A journey through colour taste and texture , an artstic venture for the bold diner".
Geraldine Jones
New Zealand Herald , 1998
Random Recipes
Tea Smoked Salmon with a Honey and Wasbi Drizzle
Submitted by:Alex Forsythe
Tea Smoked Salmon with a Honey and Wasabi Drizzle Side Salmon or Fillet! Soak for ten minutes in Salted water pat dry and rest on cooling rack. On base of sheet pan add 1 cup sugar, 2 orange Peels, 3 Anise Stars, 3 packets or 8 0z of Tea, Build a Foil Dome or a domed wok that will allow for circulation of
Learn how to make Tea Smoked Salmon with a Honey and Wasbi Drizzle
Featured Chef
Hugh Sinclair
954-557-4742
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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... |
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