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...
Newsletter Signup
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
|
| Visit this group |
Kirk Lafferty
866-999-1327 ext 7
Kirk Lafferty is an International chef/writer based out of New York. In between stints on yachts in the med and carribean he is working on a cookbook which amalgamates fiction with Art cuisine.
The term Art Cuisine originates from his last restaurant venture In New Zealand "The White Room" where patrons ordered from menus of politics, cuisine and from Color based Cooking
"Art Cuisine". Currently in the Mexico doing what he loves writing.
Examples of his work on the Web at: www.fusionfiction.net
Random Recipes
GAZPACHO
Submitted by: Alex Forsythe
GAZPACHO
Place all indgrediens in a blender until the consisty of cream chill and serve
1.5 kg/ 3.3 lbs of ripe tomates
1 chopped Medium size cucumber
1 peeled small white onion
1 deseeded green pepper
2 glove garlic
100g /3.5 bread Sourdough crumbs
1.2 cup of Athena or quality water
1/2 cup of EVO
1/2 cup of wine vinigar
Featured Chef
Gloria Lusiak
(646) 263-4503
As a Private Chef, Gloria Lusiak has served in Estates for five years. After working for a major commercial airline as a First Class Flight Attendant, she traveled between her previous clients homes while serving as their Personal Flight Attendant and Assistant on several Private Jets. She was also a member of a helicopter rescue team using her acquired trained skills as a
Respiratory Therapist. She returns to the kitchen...
Posts: 3
Reply #3 on : Thu August 06, 2009, 16:45:42