10/23/2010 02:02 pm ET | Updated May 25, 2011

How NY School Chefs Are Thinking Past Frozen Food

Mark Barrett, the 37-year-old chef at Henry's Restaurant on the Upper West Side, has big ambitions for the $20,000 Hobart food mixer that sits, unused, in the kitchen of DeWitt Clinton High School in the Bronx. "Instead of serving frozen pizza out of a box, they could be making their own dough," Mr. Barrett suggested during a tour of the school kitchen this week.

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