When chefs pack school lunches for their children

09/9/2009 | New York magazine

Children of chefs tend to tote school lunches that are a cut above the basic peanut-butter-and-jelly sandwich. Bill Telepan of Telepan, for example, makes Pecorino Romano on rye sandwiches for his 7-year-old daughter, while Charlie Palmer of Aureole packs roasted beets and sandwiches made with prosciutto.

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