A chef from Finland has traveled thousands of miles for an opportunity to taste some of the foods of the Southern Tier. Tommi Hedman is a Finnish chef who runs two restaurants and has worked in the restaurant and hotel industry for 25 years. As part of Binghamton University’s Global Chef Program, Hedman is sharing traditional cooking techniques with BU students, faculty, and the school’s culinary team. The trip is Hedman’s first visit to the U.S., and he got an opportunity to visit the Federal Processing Plant of Sam Lupo and Sons in Endicott Monday morning, to see the operations behind preparing and packaging Lupo’s world-famous spiedies. Hedman also got to taste lamb and pork recipes along with the spiedies, and plans on bringing the recipes back to Finland.
