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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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
Featured Brands
Xagave
USDA Organic
Fearless Chocolate
TheFearless Chocolate Co
Bear Mountain Ranch
Bear Mountain Ranch
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
Michael Rueggeberg
970-404-2011
Michael Rueggeberg is the most sought after private chef in Aspen, Colorado. Michael was born in Germany, where he learned a love of food from spending time in the kitchen with his mother and grandmother. From the German Army, to Switzerland, Bavaria, the Cayman Islands, Austria, and on an International Cruise Ship visiting South America, the Caribbean and the United States, Michael’s culinary training and experience circles the globe. Michael...