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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Robyn Paton,
+31 (0) 627 453 164
ECS Chef Robyn A Paton
Currently residing in the Netherlands
Food for her is an expression of an artistic, inspired, imaginative, innovated, creative gastronomic experience. I adopt a fully independent approach, introducing a healthier style, finding excellent raw ingredients, honest, generous, natural flavours and even the odd ethnic influence which completes the dish.
Her philosophy is simple... Her passion is to reinterpret the boundaries of food, by combining a diversity of flavours, techniques and products from different cultures. She believe that the entire experience, every element, every detail of dining has been cared about and refined.
Paton is Classically trained and executing a style of European elegance, North American flair and Asian minimalism, resulting in a wide spectrum of tastes. Having established herself with a variety of restaurant modus operandi (a method of procedure), creating menu plans, concepts and diversified multiple courses.
The French have a saying which translates as “Back to the source” It is important for my guests to taste the sun ripened tomato, line- caught salmon and wild mushrooms, for soon they will disappear. For myself, ingredients are best to have been grown and raised in close proximity to the insure the finest products are serve.
Testimonials
Chef James " A meritage of Flavor for any vintage" Peter Mondovi
Geraldine Jones
Mondovi Winery, Peter
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
Ask your Butcher for a 7.0 oz Rib Eye
Rinse and pat dry with paper towl.
Season with Salt and Pepper and Lawerys
Gril over hard wood for 3.5 min on 4 sides
Garnish with Whipped butter teamed Chipotle Tabasco and chopped Cilantro
Featured Chef
Kendra Wilcox
(800) 894-9086
Executive Chef Kendra Wilcox specializes in Southwest French Fusion Cuisine, which is taking the Classics of the French Escofier method, streamlining the recipes, reducing the saturated fats, sodium and cholesterol and replacing with flavors of the Southwest (Kendra's Seasonings) and fresh herbs. A healthier Gourmet French Based Cuisine maker, her hit from Kids to the Stars.
The Food Network Channel & Bobby Flay BBQ filmed Chef Kendra Wilcox catering Southwest French...