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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Christina Jones
954-401-5641
Christina Jones was born in Hawaii, her interest in cooking started at a very young age when she moved to the Wine country and Redwoods of Northern California. At 16 she started working in restaurants, and after graduating high school she started her full time career as a cook in local restaurants and Bed and Breakfasts. At age 19 she decided to step up her "Flair for Food" and enrolled in the California Culinary Academy in San Francisco where she received her degree as a Certified Chef.
For the past 9 years her cooking has received rave reviews in international destinations and the yachting world. Christina has also served as a private chef for "Simpsons" creator, Matt Groening and other elite clientele. Christina has a 100-ton captains license and is a certified Divemaster.
Testimonials
Chef Alex's Cuisine is food for all seasons and ways of life!
Ringo Star
2002 Ringo Rama Tour
Featured Brands
CalNaturale
Organically Grown Grapes
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Lisanatti
Lisanatti
Random Recipes
GAZPACHO
Submitted by: Alex Forsythe
GAZPACHO
Place all indgrediens in a blender until the consisty of cream chill and serve
1.5 kg/ 3.3 lbs of ripe tomates
1 chopped Medium size cucumber
1 peeled small white onion
1 deseeded green pepper
2 glove garlic
100g /3.5 bread Sourdough crumbs
1.2 cup of Athena or quality water
1/2 cup of EVO
1/2 cup of wine vinigar
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Robbie and Julie Frans
858.248.3413
The Dynamic duo of Dinning Details
http://www.dining-details.com
Robbie began his cooking career working in the kitchens of fine dining establishments in his home town of Grand Rapids, Michigan, and in Denver, Colorado, where he received his formal culinary training. After accepting the position of chef aboard the 110' private yacht, Dorothea, he quickly became the travelling private chef to a prestigious US Ambassador. Robbie travelled back and forth to Miami, Rancho Santa Fe, and the yacht, Dorothea, wherever...