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.

View Full Article in:

New York magazine

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations