Valley Chefs Reveal What Was in Their School Lunches

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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?!"

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.