AccessMyLibrary provides FREE access to over 30 million articles from top publications available through your library.
Create a link to this page
Copy and paste this link tag into your Web page or blog:
Byline: Karen Johnson
May 6--The thought of school lunch can evoke unsavory images for most -- fruit cocktail, frozen burritos, mushy green beans.
At one Auburn high school this image is getting a makeover under the guidance of a professional chef.
"You have to educate your palette," said Tony Cunio, who once co-owned the Brooklyn Seafood-Steakhouse, a Seattle restaurant. "I try to get students to at least try things."
But before students at Auburn Mountainview High School can try Cunio's recipes, they must make them.
Each day Cunio's students make more than 1,000 lunches ranging from soups and wraps to pizza and a la carte fries.…