Savory potpies filled with mixtures of chicken, beef or vegetables make ideal comfort-food meals. But baking them from scratch has become a lost art, says Amy Barnes, a chef in Scottsdale, Ariz., who teaches how to make them.
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The French Goat
|CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR||
Nashville State Community College
Newport Harbor Corporation
|Executive Chef / Kitchen Manager||
Lake Panorama National Resort & Conference Center