The England football team chef has spilt the beans on the favourite dishes of the nation's soccer stars during a visit to Birmingham.
Roger Narbett, who has fuelled the squad for 16 years, told how he served a carbohydrate-loaded feast for players on the three days before a match.
But the Worcestershirebased cook said he would only whip up a light poached eggs on toast and cereal for the likes of David Beckham and Michael Owen on the day of the game.
Mr Narbett, who used to play football for Aston Villa's youth team, told 16 and 17-year-olds at the Birmingham College of Food how he gave players a nutrition boost before a game.
He said: "My most popular dishes among the players are shepherd's pie and baked cod.
"But they aren't too fussy, they all know what's good for them and they tell each other 'you are what you eat'.
"In the run-up to a match I serve them crudites, or raw vegetables, with dips, then pasta dishes accompanied by chicken or fish, broccoli, other vegetables and mashed potato.
"To finish they have a yoghurt.
"It's important they have a carbohydrate-rich meal to build up their strength for a game. After a match the refuelling process starts."
Mr Narbett, who runs The Bell and Cross restaurant in Clent, Worcestershire, and The Chequers Inn in Cutnall Green, Worcestershire, took a secret weapon with him when he accompanied the team for the 2002 World Cup - Jaffa Cakes.
Mr Narbett's visit was organised as part of a 15-week course aimed at encouraging schoolchildren to enter the catering industry.
The schools involved include Redhill School, Stourbridge, King Edward VI School for Girls in Handsworth and Holte Visual and Performing Arts College in Lozells.
He said: "It is great to see these youngsters take such an interest in cooking. There is a percentage of young people who know about nutrition, but there is a greater number who do not. We have to change that."