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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Ara Gureghian
(239-450-4110
Allow me to introduce myself: my name is Ara Gureghian. Since childhood, my passion for Artistic Culinary Creations has given me the character of my personality and the ability to flow through life with a sense of good fortune, able to exert my passion into a profession, preparing and offering food that leaves a lasting memory.
After finishing my education in France, where I was born, and my Culinary Schooling at the "Institut International de Glion Sur Montreux", in Switzerland, I ended up being self-employed most of the following years, owning various restaurants and a bakery. Eighteen years ago, the routine, the every day menu, the 24/7 and the reliance on others with its obstacles led me to the present. I was able to successfully offer my culinary experience to clients in their own surroundings with their choice of both menu and time.
Creating a menu for an intimate dinner to... or a week's worth of gourmet meals. Like decor, music, or any other aesthetic pleasure, food that reflects individual taste is an important part of sharing your time with guests, friends, or business associates.
A writing avenue has also opened up in my life, enabling me to express certain aspects of food that have been dear to me. "N" and "Dining" magazines in Naples, Florida, have been delighted to publish some of those thoughts. I mix, blend, create and you enjoy!
Testimonials
Chef James " A meritage of Flavor for any vintage" Peter Mondovi
Geraldine Jones
Mondovi Winery, Peter
Featured Brands
Steaz® Energy™
Green Drinks
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Avalanche
Avalanche Cheese Comapany
Random Recipes
CEVICHE WITH PAPAYA
Submitted by: Robbie Frans
CEVICHE WITH PAPAYA
FOR FISH:
About 2 pounds white fish, chopped very small
Juice of 3 limes and 3 lemons
Learn how to make CEVICHE WITH PAPAYA
Featured Chef
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...
Posts: 2
Reply #2 on : Mon October 17, 2011, 11:16:53