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 |
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
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
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
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: 3
Reply #3 on : Thu September 15, 2011, 05:23:15