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Press Release
Chef Becker’s Path to Being a “Green” Foodie

Think you can’t be surprised by the many delights of Las Vegas anymore? Drop by the Flamingo and you’ll find something pretty unexpected – a garden with tables and chairs made out of recycled wooden pallets. The garden, which will grow pesticide-free produce to be served at a variety of Caesars Entertainment restaurants, is a pilot project launched by Chef William Becker, Director of Culinary Operations at Caesars Entertainment.

Think you can’t be surprised by the many delights of Las Vegas anymore? Drop by the Flamingo and you’ll find something pretty unexpected – a garden with tables and chairs made out of recycled wooden pallets. The garden, which will grow pesticide-free produce to be served at a variety of Caesars Entertainment restaurants, is a pilot project launched by Chef William Becker, Director of Culinary Operations at Caesars Entertainment.

Chef Becker started out at the prestigious Culinary Institute of America in New York. After a traditional tour of well-known restaurants in New York, Southern California and Las Vegas, he took a detour to Southeast Asia, where he became executive chef for Shangri-La Hotel and Resorts. Eventually he returned to Las Vegas and has been in leadership roles at Caesars Entertainment ever since, heading up Food & Beverage before landing in his current role last year.

Read more: http://bit.ly/26rCzSq

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