The way to a man’s heart is through his…liver???
Graduate feeds his passion in a meaningful way
The preparation and presentation of food has long been a global means of showing respect, honor and appreciation. It’s used to celebrate, mourn, soothe and nurture.
For Philip Green, a 2009 graduate of Culinary Institute LeNôtre, it’s also about gratitude.
Philip was featured in a Houston Chronicle article dated April 5. The interview had taken place a couple of months earlier, when he was a chef at Prego restaurant in Houston.
Things have changed for Philip since then.
Suffice it to say, this chef has literally come full circle.
Read all about it right here.