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...
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 |
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 the chef on his private yacht and has been in private service most of the time since, on yachts and estates, interspersed with stints in some exceptional restaurants from Alaska to Maine to the Middle East, where he opened several Tex-Mex restaurants, and four years in Bermuda working for a Dutch businessman on his 189’ schooner.
How did you get in to cooking? started at a summer camp kitchen when I was 16 and things progressed
Your Favorite Cook book: CIA's New Professional Chef, 7th edition
Favorite to eat: Seared Scallops with a Citrus Beurre Blanc
Dish you could eat everyday: grilled cheese sandwich-hearth-baked sourdough, smoked turkey breast and Cabot habenero cheddar
Strangest request: on rooftop terrace-
Favorite Saying: The impossible takes a little bit longer
Favorite Ingredient: olive oil
Your Mentor: 1st chef, Swiss-Gerard Bertschy
Testimonials
Chef Alex's Cuisine is food for all seasons and ways of life!
Ringo Star
2002 Ringo Rama Tour
Featured Brands
Lotus Foods
A World of Rice
Rustichella d'Abruzzo
Lavorazione Artigianale
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
Ask your Butcher for a 7.0 oz Rib Eye
Rinse and pat dry with paper towl.
Season with Salt and Pepper and Lawerys
Gril over hard wood for 3.5 min on 4 sides
Garnish with Whipped butter teamed Chipotle Tabasco and chopped Cilantro
Featured Chef
Kyle McLernon
970-379-4138
Executive Chef Kyle McLernon offers his talents while cooking and skiing are two of his favorites that makes Aspen, Colorado the perfect location for him to excel at both. Chef McLernon boast many years in the private chef biz in the Aspen area.
He looks forward to dazzling you with his many creations whether your visit is extended or a short stay. You may contact him at the following address to...