Guest chef brings Irish flavor to RFoC

Chef Adrian Spelman in RFoC at LeeChef Adrian Spelman brought a taste of Ireland to RFoC in Umphrey Lee Oct. 10-12, including such dishes as Marinated Corned Beef in Guinness, Ballotine of Chicken Leg with Irish Black Pudding Sausage, Whiskey Mashed Potatoes and Chocolate Irish Coffee Mousse. An award-winning chef at Mary Immaculate College in Limerick, Spelman was one of 28 selected to participate in ARAMARK’s 13th Annual International Guest Chef Exchange.

“SMU is a lucky university,” Spelman said. “It’s got first-class kitchen facilities, a great culinary team and an incredible range of food to offer. The only ingredient we had a little trouble tracking down was black pudding, which we shipped in from New York.”

After his last shift at RFoC, Spelman had the opportunity to sample Texas cuisine at the State Fair of Texas, including a corny dog and, his hands-down favorite, funnel cakes. The chef, whose first stop on the two-week exchange was the University of North Carolina-Greensboro, finished his tour with visits to the University of New Mexico-Albuquerque and the United Nations headquarters’ kitchen in New York.

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