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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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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Tony Hall
(415)226-1132
Chef Tony exudes a quality and understanding about all things culinary related. Boasting over 20 openings he truly understands that it's in the blood and he proudly is building upon a fourth generation as restaurateur. He now affords a few of our favorite rockers their tasty cuisine and of course while yielding to dietary restrictions that he sees as ongoing pleasurable challenge.
His yachting stint started out on Qunard's Queen Elizabeth II. After an adventurous sabbatical he worked in the Channel Island's, and in Australia at the Manley Pacific 5 star resort. Opening the Head Quarters in Antigua he was shanghaied for the Race week and beyond. It's not going to be cheap but Tony would love to hear from you via email for employment starting in the fall season of 2006 to from new establishments, or for Private Chefing at mrthq@hotmail.com
Testimonials
"Julie serves her clients with grace and excellence. Her cooking is superb, varied, and expertly tailored to each guest's culinary requirements. Her professionalism and reliability are second to none. Everything she touches turns to gold."
Richard Friedman
Richard Friedman
Random Recipes
JUICE OF LIFE
Submitted by: JODY KROPF
The Juice of life
3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red
1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen
Featured Chef
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...