Chow Bella

Valley Chefs Reveal What Was in Their School Lunches

What do you feed your little aspiring chef? Check out what these Valley chefs ate as kids that made them what they are today... or rather what they became in spite of what they ate.


We asked, "What was in your lunchbox growing up?" Lunchables? Leftover pizza? PB&J? Foie Gras? Click through to see what they say.


Nick Sheley of Boa Bistro: After my parent's were divorced, all my dad kept in the fridge was bread and mayo ... I actually ate a lot of mayo sandwiches. To this day, I'm not all that picky. While I definitely appreciate good food and have learned how to prepare decent dishes, I could actually survive on BLTs.

Betty Alatorre of Paletas Betty: A lot of tortas - my mom stayed home when I was growing up in Mexico, and she loved to cook. It would be anything from ham torta to a jalapeno with cheese torta or beans and queso fresca or even like a scrambled egg torta.

Eric Osburn of Centurion: Well, first of all, it was a brown paper bag. I don't think we were too poor for a lunchbox, because those weren't that expensive, but I was definitely too rambunctious to keep one in good order. And it was typically peanut butter and jelly, which is why I don't really eat it anymore. Ten years straight of peanut butter and jelly for lunch every day - every once in a great while I got cold cuts.

Tracy DeWitt of Le Cordon Bleu College of Culinary Arts, Scottsdale: Chicken roll on white bread with mayonnaise. I hadn't thought about the chicken roll in a long time. Now I look at chicken roll, and I'm like, "That is the most scary looking processed meat. Why didn't she just give me sliced fresh turkey?!"