Team Member Spotlight: Erick Zamudio

The second in the series highlighting favorite dishes of our team members we will feature one of our director of operations, Erick Zamudio. Be sure to try Erick’s chilaquilles, refried beans and mexican-style scrambled eggs when they will be served in the Dining Center during brunch.

From the first time Erick’s mother took him to a farmer’s market in his hometown of Mexico City, he wanted to become a chef. Working in the kitchen alongside her, Erick loved how all of those fresh produce items, varieties of meats, and flavorful spices come together to make a meal. Realizing he could make more of an impact introducing people to food than being a chef, he came to America to get a degree in Restaurant Management which brought him to New England. After graduating from school where he worked in his college’s dining program as a student, Erick held several positions in the hospitality industry in and around Boston. Through those experiences he marveled at how food from different parts of the world can give guests the opportunity to learn about new cultures without having to travel. One of his favorite food takes him home…it’s called ‘mole verde.’ The dish combines more than 30 ingredients of herbs and seasons brought together into a puree that tastes amazing when it’s served over chicken and rice. It’s definitely his ‘go-to’ request when Erick visits with his folks.