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 |
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.
Random Recipes
Apple Cider Brine for Turkey
Apple Cider Brine For Turkey
Ingredients
- 1 Gallon Cold Water
- 1 Gallon Apple Cider
- 1 Cup Kosher Salt
- 1 cup Brown Sugar
- 6 sprigs Fresh Thyme
- 6 sprigs Rosemary
- 1 lemon cut in half
- 1 orange cut in half
- 4 Bay Leaves
- 1/4 cup Peppercorns
Preparation
To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,
Featured Chef
Charlie Ayers
954-401-5641
Chef Charlie, with zealous fanaticism for spreading religious adherence to "Eat, Drink and be Merry" offers you the opportunity. While partaking of his unique offerings of gourmet food accompanied with drink of your pleasure and mood, you will begin to understand. Charlie Ayers took on the task of nourishing the Geeks at Google in the cook-off judged by the entire company (all 40 of them in 1999). He won. He...