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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Testimonials

"Without a doubt, Chef Ben Diaz's undeniably sophisticated palate is translated through each of his creations enticing you to taste his passion. As a Chef, his skills and abilities are truly remarkable, reflecting his talent and gift for producing real edible works of art."

Angela Kewney

Author of Food Fetishes, A Food Lover's guide to the art of Sinful Seduction...

Featured Brands

Lisanatti

Lisanatti

Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

CalNaturale

Organically Grown Grapes

Random Recipes

JUICE OF LIFE

Submitted by: JODY KROPF


The Juice of life

3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red

1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen

Learn how to make JUICE OF LIFE

Featured Chef

Michael Moles

816-260-3166

 

Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166


Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.

 
In 1986 he was recruited by a Cleveland industrialist to be...

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