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...

Read More about February 2010 Organic Center Newsletter

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
Google Groups
Visit this group

Ben Diaz

626-823-5734

 

 

Chef Ben Diaz is a graduate of France’s prestigious Le Cordon Bleu. He is a coveted freelance chef and consultant who was inducted into the Cambridge “Who's Who of Culinary Professionals.”

Chef Ben has competed against some of the world’s top chefs. In 2006, the American Culinary Federation recognized him in the Los Angeles chapter’s Chef of the Year competition.

In 2008, Chef Ben began work on a culinary reference book to share his techniques and expertise with other chefs. From Cook to Professional Chef is scheduled for release in early 2009.

He holds six certifications and has worked alongside the world’s top chefs.
           

Certifications

  • Master Certified Food Executive (MCFE)
  • Certified Food Executive (CFE)
  • Certified Management Professional (CMP)
  • Certified Hospitality Department Trainer (CHDT)
  • Certified Personal Fitness Chef (CPFC)
  • Certified Sous Chef (CSC)

Write a comment

  • Required fields are marked with *.

If you have trouble reading the code, click on the code itself to generate a new random code.
Security Code:
 
Forsythe Alex ECS
Posts: 2
Comment
Gastro...
Reply #2 on : Thu September 03, 2009, 10:59:47
I really enjoyed this article. Great job on the new publication.

http://basilmagazine.com/cms2/view.htm/2/58/914/1570/Eat+Molecular%20Gastronomy
Rayne Perez
Posts: 2
Comment
Chef Ben Diaz
Reply #1 on : Mon August 17, 2009, 12:02:32
Chef Ben is a meticulous and creative food artist. With his determination to excel everyday he is one Chef to keep your eye on.
So young and so successful already. Continue Chef, your hard work WILL pay off.

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

Avalanche

Avalanche Cheese Comapany

Lotus Foods

A World of Rice

Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

Random Recipes

Freedom Toast

Submitted by: Evan Rotman

Freedom Toast

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

Learn how to make Freedom Toast

Featured Chef

Mike Owen

(206) 234-2953

 

Seattle chef Mike Ownes boast over 10 years or experience in Seattle, Portland, Alaska, and Europe. My back-ground in this field has been Fine-dining, European Cooking, Catering, Banquets, and Private Dining.  Presently his showman ship can be enjoyed  at a new restaurant in Bellevue named 0/8 Seafood and Grill/Twisted Cork. Its concept is North West Cuisine with Asian and European influence.  Also Chef Owens teaches and prepares at home cooking lessons and dinners

He served in Marine Reserves for...

Read more about Mike Owen