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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Johnathan Hanson Pollack
9186192072
Culinary school wasn’t what hooked JP as most folks call him. It was working in kitchens from New York to Houston. He also spent time cooking in Holland for the U.S. Embassy and also in Sweden. As he would watch truly inspirational master chefs make masterpieces he would go home and practice everything he had learned that day from his elder chefs. J P says that "Cooking is an art and it takes years of practice and while he has put his time in, he is humble enough to learn and ask how and why, even if it is just a novice cook." In addition to his restaurant work, he has catered for several years and love doing live cooking demonstrations. In fact, He has been doing demos at Williams-Sonoma monthly, showcasing local products and different recipes, products and services over the past two years. Delving into teaching and seeing someone’s eyes light up is as important as the cuisine. Recently John and his chef team produced a five star dinner that raised over 10k for Lou Gehrig's disease this boasted ECS wide scope of dinner donations that promote research and eduacation. Nothing makes him more fulfilled that taking simple things to the next level. Contact him directly to book a in home cooking party or demo at your next function.
Testimonials
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
Featured Brands
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Steaz® Energy™
Green Drinks
Lotus Foods
A World of Rice
Random Recipes
Freedom Toast
Submitted by: Evan Rotman
Select a quality sour dough or French bread with a diameter of 2in
Slice on the biaz and reserve for dipping and hot grillde
In a Glass Bowl add 4 tsp of Cinnimon
1 tsp of Nutmeg
3 tsp of local qualiy honey
Wisk till combined and add 1/2 cup fresh Seville oranges
Beat 5 Omega 3 Cage free Eggs add to batter
Grilled to perfection garnish with Organic Powdered Sugar and Agave Nectar
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: 1
Reply #1 on : Thu February 11, 2010, 13:52:02