Lucques

What some of L.A.'s chefs pack in their kids' lunchboxes

What some of L.A.'s chefs pack in their kids' lunchboxes

The sun is barely up, but already the kitchen counter looks like a restaurant line at the height of dinner service. Strewn across the Formica are the makings of today’s specials: some leftovers, a few nubby carrots, a baton of mozzarella, and sliced apples that are doomed to bronze before mealtime. Knives flash as they deftly remove unwanted peels and crusts for the day’s customers — a discerning bunch that will fickly toss aside anything with the slightest flaw. Once prepped, the dishes are stuffed into an array of futuristic air-sealing and temperature-controlling devices in hopes they’ll last the six-hour delay until they’re opened and, with luck, devoured.

The tense scene —...

EDITION: California | U.S. & World
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