I'm a chef who has worked in professional kitchens for about a decade now, including some that are considered among the best in the world. One of my favorite things to do as a chef is make staff meal, the meal that restaurant workers make and eat themselves.
Most restaurants have very thin profit margins, so staff meal ingredients have to be cost-effective. Enter: ground meat. Ground meat tends to be economical and lends itself to varied preparations. The recipes that follow are five ways I would turn ground meat into a staff meal in a professional kitchen. Some of these recipes I have served my fellow chefs, and some I might have to make for staff meal in the future. Regardless, they're still recipes that work in our home kitchens, and bring a sense of discovery to a routine ingredient we almost always have stored in the freezer.