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)
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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.
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
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Kenneth C. Hughes
866-999-1327
ECS Chef Kenneth C. Hughes is a native of Washington, D.C. He is educated
with culinary degrees from the San Francisco/Napa Valley region of
California during the '80s. He spent four years at Relais & Chateaux
L'Auberge de Soleil in Rutherford, CA. He assisted in the launch of the
Flying Saucer of SF, both venues featured eccentric culinary master Chef
Albert Tordjman of Lyons, France. Tordjman was an early pioneer of vertical
presentations and modern flavors during the California cuisine revolution of
the 1980s and '90s. He has worked in Europe and South America, the latter
involving a multi-national project for Millennium Hotels International in
Galapagos Islands-- the Royal Palm Hotel. Chef Hughes ran his own
catering/wedding cake business in Colorado. It provides hospitality and
service at the highest level in some of the most challenging/primitive
situations and circumstances. He has won numerous culinary competitions and
appeared on live television with demonstrations and cooking classes in
several US markets. Chef Hughes resides in the Washington, DC area. He is
working as a chef consultant for several local and regional food and
beverage operations. He would very much consider moving back to the
Mountains. Currently in Breckenridge Colorado with a new project to launch in March.
Testimonials
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
Random Recipes
Portobello Pizza
Submitted by: Steve Joltiki
Portobello Pizza
Start with Fresh Portobellos that have been brushed of soil
Half 4 Roma tomato's cubed
Add 4 cloves of chopped Roasted Garlic
Add 1/2 cup of Portuguese Sausage (other)
Add to underside of Cap
Slice fresh Mozzarella and Shreded Asiago
Broil on medium for 15 min
Drizzle with White Markys White Truffle Oil
Featured Chef
Kenneth C. Hughes
kennethchughes@erols.com
Chef Kenneth C. Hughes is a native of Washington,
D.C., educated with
culinary degrees from the San Francisco/Napa Valley region of
California
during the '80s.
He spent four years at Relais & Chateaux
L'Auberge de Soleil in
Rutherford, CA
and then assisted in the launch of Flying Saucer of SF,
both venues with eccentric culinary master Chef Albert Tordjman of
Lyons, France,
an early pioneer of vertical presentations and modern
flavors...
Posts: 3
Reply #3 on : Thu September 15, 2011, 05:32:30