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.
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
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Hugh Sinclair
954)-557-4742
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Chef
Hugh A. Sinclair...a South Florida resident who migrated here from the
Caribbean, is a Certified Culinarian who has a passion for food and a
taste for great service.
Chef Hugh earned a Bachelors of Arts degree from the University of Florida in Gainesville in Architecture before going on to earn an associate degree in the culinary arts from Johnson & Wales University in North Miami. |
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Chef
Hugh gained valuable professional experience working in different
capacities at some of south Florida’s Premier establishments namely:
Turnberry Isle Resort, Charlie’s Crab, Cascades and Bimini Boatyard.
This experience allows him to deliver to you great food and service at
the highest level. Chef Hugh was also a former chef for Lamar Odom,
formerly of The Miami Heat.
Chef Hugh Is a member of the APCA -
American Personal Chef Association. Chef Hugh is a current member of
The Kiwanis Organization – The Lauderdale Lakes & West Sunrise Club.
Among
his accomplishments, Chef Hugh was a finalist in the Alize Mentorship
Recipe Contest and a finalist in the American Egg Board's 2004 Global
Flavors Recipe Contest.
Accomplishments Outlined:
A culinary graduate of Johnson & Wales University, Miami, Florida.
Graduate of University of Florida, Gainesville, Florida -
College of Architecture
A seasoned restaurant professional.
Worked in several of South Florida establishments.
Winner of the TomatoFest ® International Tomato Recipe Contest, 2005
Second place finalist in the American Egg Board Global Flavors Recipe Contest, 2004
Featured in the Sun-Sentinel, November, 2004
Appeared on NBC-6, South Florida Today Show: December, 2004; November, 2005
Member of American Personal Chef Association
Personal Chef to some of South Florida’s athletes and entertainers.
Licensed & Fully Insured
Safe Serve certified
Testimonials
Chef Alex's Cuisine is food for all seasons and ways of life!
Ringo Star
2002 Ringo Rama Tour
Featured Brands
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Lotus Foods
A World of Rice
Nutiva ®
USDA Organic
Random Recipes
JUICE OF LIFE
Submitted by: JODY KROPF
The Juice of life
3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red
1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen
Featured Chef
Kim Montgomery
(970) 948-8428 or (970) 920-7039
Personal Chef Kim Montgomery resides and caters to both the Vail Colorado market and Aspen over 15 years of chef services keep this sought after chef busy. Taking nutrition and high end gust request to from a perfect medley from personalized performance breakfast to high times picnics in one of the 11 mountain divisions Hut's to you cooking for your friends using
Kim's perfected mis en plas and meals...
Posts: 1
Reply #1 on : Mon February 23, 2009, 15:06:51