Shepherd's Pie

I am always trying to get opportunities for my freshmen and sophomores to gain experience with a knife in their hand. Becoming adept at using the Chef's most important tool is not something that happens overnight. You need years and years of practice to become skilled in the way that most professionals are. This is why I tend to favor more traditional preparations for our different food2go offerings. These preparations often utilize the classic blend of vegetables know as mirepoix (onions, carrots, and celery). 

A shepherd's pie is another great opportunity for students to practice their dicing. These veggies can be sweated down (another fundamental technique to practice) and combined with ground beef (lamb is more traditional) and a savory gravy (classical sauce making....another technique). Looking at different recipes this way, breaking down the classic skills they are taught in class, allows for better utilized practice time. Plus it is delicious, especially on a cold winter evening!