Jorge Collazo is a CIA graduate who has cooked in restaurants and hotels, taught at the New England Culinary Institute and managed dining and in-house catering services for a major New York law firm during the go-go 1980s ("We fed T. Boone Pickens veal chops," he recalls). Three years ago, Collazo did a counterintuitive about-face and signed on to become the first executive chef in the history of the New York City Schools. He was charged with upgrading the quality of the offerings, ...

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