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A second-generation chef, Lenny remembers being a four-year-old who was utterly intrigued by his father’s cooking abilities. Growing up, Lenny sought every opportunity to follow in his footsteps-to be in the kitchen and express his creativity. By his junior year in high school, he was catering a full 40 hours per week, and before graduating from the National Center for Hospitality Studies in Louisville, Kentucky, he secured his first Executive Chef position. Following seven years in fine-dining, Lenny joined Morrison Management Specialists in Atlanta, Georgia. As Vice President of Culinary for Morrison, he now leads a team of 11 Corporate Chefs and provides culinary support to more than 480 operating units across the United States.
Lenny made his first dressing with Grey Poupon at the age of 15, and has been using it ever since. He appreciates its boundless versatility in the kitchen and uses Grey Poupon as his “go to” ingredient for marinades and dressings because it boosts flavor without adding fat or salt. He says there’s simply no need to look at other Dijons, and he calls Grey Poupon a “necessity in the pantry.”
Lenny's Recipes
www.iammorrison.com
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