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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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.
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Alex Forsythe
954-401-5641
Executive Chef Alex Forsythe boasts many years of unique experience delving into the highest echelon of personal chef services while offering his personal times in new philanthropic ways through food. While attending Greystone in 1997 he envisioned a consortium of culinary enthusiasts that has finally spawned into a position of facilitator of Executive Chef Services, a chef based referral service.
While setting a new high standard in travel catering, including in the air, on the rails and on the high seas, Alex provides outstanding cuisine from the world’s markets. He enthralls his guests with his homely flair and international distinction of the world’s market basket while always paying homage to newly innovative and organic cuisine from local markets.
http://tast-a-thon.blogspot.com/
Alex can always be contacted by calling 954-401-5641 or
jaforsythe@gmail.com
http://alexforsythemenus.blogspot.com/
FACT’s Flight Attendant recurrent
NBAA member 2001
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Random Recipes
Rabbit Loin Cigars
Submitted by: Ben Diaz
Rabbit Loin Cigars
Ingredients:
3 oz. morel mushrooms
1 pc. puff pastry (4” x 4”)
Featured Chef
R J Harvey
866-999-1327
RJ is originally from Colorado and has been cooking since he can remember, in grade school he took every class he could having to do with cooking, from 3rd grade up he was enthralled by the craft. He took two foods and nutrition courses in high school and applied to Johnson & Wales University and the Culinary Institute of America, He was accepted to both schools and received a scholarship...
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Reply #8 on : Thu September 24, 2009, 19:57:36