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)
Newsletter Signup
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
|
| Visit this group |
Brennan Dates
6196068295
.JPG)
I raisied money for the National Parkinson Foundation through donations on a per mile basis as I ride my BMW 1150 GS Adventure from Miami , Fl to the tip of South America and back. Over 20,000 miles. I Am going to travel West through the Gulf States to Mexico , Central and South America , over pavement and dirt, arriving eventually at Ushuaia , Argentina . The Southernmost town of the world. At which point I ’ ll turn Northward and head home, back to South Florida . Raising money and awareness every mile along the way.
I have a close family member who has recently been diagnosed with early onset Parkinson Disease. They have spent their entire adult life trying to make this planet a cleaner more environmentally aware place for all of us to live.
Parkinson Disease is a degenerative neurological disease of the brain. I want to do something that will draw peoples attention, raise awareness, and collect money that can be delegated to researching the causes and the possible cure for this no non-curable disease.
Hope. I strongly believe that cures for this disease, and others closely related, are very near.
With your help and my effort we can all combine our resources and talents to help make a huge difference in finding a cure.
100% of all donations go directly to the National Parkinson Foundation. All trip expenses will be paid for by myself, Brennan Dates.
“ I steer my bark with hope in the head, leaving fear astern. My hopes indeed sometimes fail, but not oftener than the forebodings of the gloomy. ” Thomas Jefferson : 1816
http://www.brennandates.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
Featured Brands
Trees for Life!
Attend the demo get a tree!
Brain Toniq
Green Drinks
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Random Recipes
Druken Lamb Shanks
Submitted by:Jody Kropt
Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
Learn how to make Druken Lamb Shanks
Featured Chef
Marc Raymond
810-691-8554
Executive Chef Marc Raymond is employed as Chef Consultant of Catering and New Business Development for Pentastar Aviation in Waterford, Michigan. He has previously served as President and Corporate Chef and Owner of Chef in the House/Chef In The Sky, Inc. For 20 years, his company provided food and service to the corporate and general aviation industry.
http://www.chefinthesky.com/index.html
He is co-founder of Food Service talent, LLC, a company dedicated...
Posts: 3
Reply #3 on : Sun November 07, 2010, 05:57:14