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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Max Duley

707-479-4075

Chef Max Duley is the CEO and co-founder of A Flash In The Pan LLC, a one-of-a-kind culinary Internet marketplace designed to create menus for time-restrained home cooks. A Flash In The Pan offers a wide range of selections for taste and guidance and also menus for food-managed diseases such as diabetes and celiac disease, as well as kid-friendly and quick and healthy meals.


Max spent several years in the Napa wine industry as the Vice President for Trinitas Cellars at the Meritage Resort in Napa and Director of Hospitality/Executive Chef for Peju Winery in Rutherford. During this time, Max honed his food and wine pairing skills, crafting a new kind of tasting experience that is now emulated by several wine country wineries.

Max has worked as a professional chef for over 20 years, logging well over 10,000 hours of cooking, and is a Certified Pastry Chef and graduate of The Culinary Institute of America (CIA).   He was the Education Operations Manager for the CIA at Greystone in St. Helena, CA. At the CIA, Max worked with world renowned chefs Paul Bocuse, Alice Waters, Thomas Keller, Jean-Louis Palladin, Rick Bayless, Jacques Pipin, Ferran Adria, Julia Child and many more. Max has cooked for two presidents and as a personal chef for Joe Montana.

Max is also a Chairman for the Sunday Supper Program at CUESA (the Center for Urban Education and Sustainable Agriculture) at the Ferry Plaza in San Francisco.

He has a Bachelor degree in Business Administration, focus in E-commerce and International Business. Max is also a Certified Hospitality Educator (CHE). 

Max is Chair of the Area 4 Board for Developmental Disabilities, the Chair of its Legislation Committee and is on the Area 4 Board Autism Subcommittee. He is also on the California State Council for Developmental Disabilities. He and his wife, Nancy, have four daughters, one of whom has autism.


http://www.aflashinthepan.com

A Flash in the Pan

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admin1ECS
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Jamie Tallen
Reply #2 on : Mon March 02, 2009, 15:13:50
I love the new site and it works out so well for my mother who is diabetic. Please keep me up to date on all new updates on FLASH IN THE PAN. Jamie Tallen
Max Duley
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Reply #1 on : Mon March 02, 2009, 15:13:07
1-707-479-4075 Cell
I will send you a new bio and pic if you need.
Nice talking to you today,
max

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Druken Lamb Shanks

Submitted by:Jody Kropt

 

Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
 
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
Learn how to make Druken Lamb Shanks

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Alex Forsythe

954-401-5641

In April 2010  Alex Forsythe will be promoting a ECO drive though Utah.

http://www.carbonneutralexpedition.com/home/

 

http://ecscarbonneutralexpedition.blogspot.com/

 

 

Executive Chef Alex Forsythe boasts many years of unique experience delving into the highest echelon of personal chef services while offering his personal times in new philanthropic ways through food.  While attending Greystone in 1997 he envisioned...

Read more about Alex Forsythe