In 1996 Chef Kevin Kelly attended culinary school at Kendall College in Evanston, Illinois. One night he subbed for a friend on the crew of a J&L Catering event. After instantly feeling a connection with the company, he worked there more and more often, quickly moving up through the kitchen ranks. Within two years he was the Sous Chef and after four years, he was promoted to Executive Chef. In 2001, five years after he first serendipitously worked a party for J&L, he purchased the company.
J&L Catering often provides box lunches for executives. Chef Kelly was therefore very comfortable with the bento format and creating a box for this edition of the Cook’s Gazette. Here are some more of his ideas for bento box lunches.