culinary arts

When pizza is on the menu at the Burr and Burton Academy, the lunch cooks don't just reach for a couple of #10 cans of prepared pizza sauce. No way. The red sauce at B and B is house-made with slow-cooked onions and plenty of fresh herbs and garlic. Even though this is a high-volume high school cafeteria, chef/manager Charlie Robbins and his student assistants would never think of cutting corners. For 17 years, Chef Robbins has been making sure that students and staff at this Manchester, Vermont, school can enjoy real food at lunchtime. "We keep processed foods to a minimum here," says Robbins. "The soups are made from scratch: carrot/ginger bisque and Southwest chicken tortilla are two...