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)

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
Google Groups
Visit this group

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

Write a comment

  • Required fields are marked with *.

If you have trouble reading the code, click on the code itself to generate a new random code.
Security Code:
 
admin1ECS
Posts: 1
Comment
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
Posts: 1
Comment
profile
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

Testimonials

 
 Chef Alex's Cuisine is food for all seasons and ways of life!

Ringo Star

2002 Ringo Rama Tour

Featured Brands

Avalanche

Avalanche Cheese Comapany

Steaz® Energy™

Green Drinks

Fearless Chocolate

TheFearless Chocolate Co

Random Recipes

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

Laura Cherington

(800) 555-5555

As a chef, Laura Cherington believes the bottom line is guest satisfaction. Her greatest thrill is entertaining with food; introducing new creations to a welcoming palate. Her interest and knowledge of a wide range of cuisines, nutrition and special diets have served her well as she has performed from the Caribbean to the Mediterranean; Baltic Sea to the Middle East.

From an elaborate elegant celebration to an intimate cozy meal,
to...

Read more about Laura Cherington