Kate Kelly was in the news after announcing her retirement from inter-county camogie recently, but not before she got a chance to show off her culinary skills as part of a Kellogg's G.A.A. Cúl Camps promotion.
She was joined by Mayo footballer Lee Keegan, Tipperary hurler Seamus Callanan, and Monaghan ladies' footballer Caoimhe Mohan, with all four swapping their jerseys for aprons at a breakfast cook-off challenge with the team at l'Ecrivain to promote the importance of a balanced breakfast to kick-start the day.
Taking a break from the pitch, things heated up as each G.A.A. star was appointed a mentor in the Michelin-starred l'Ecrivain kitchen, before being tasked with preparing a breakfast dish for guests.
The dishes were devised by l'Ecrivain, incorporating classic Kellogg's cereals, such as Rice Krispies and Corn Flakes, while taking account of the G.A.A. stars' favourite foods.
When the players had been mentor-matched and dishes were assigned, it was game on.
A judging panel featured former Celebrity MasterChef contestant, Yvonne Connolly, who was joined by renowned chef, Edward Hayden, to evaluate and assess each of the four dishes based on taste, presentation and nutritional value.
Lending their expert opinions to the panel were Kellogg's nutritionist, Laura Street, and Sligo footballer, Charlie Harrison.
The four dishes included Wholemeal Cúl French toast, prepared by Kate Kelly; Rice Krispies pancakes, which Lee Keegan whipped up in the kitchen; Berry Burst Crunch, a favourite of Edward Hayden's, which was prepared by Caoimhe Moran; and Seamus Callanan's Kellogg's Krispie Kippers.
The challenge promoted the importance of eating a balanced breakfast to help fuel active play; although devised by chefs at a Michelin-starred restaurant, the recipes can be easily recreated at home and include a balance of everyday ingredients such as cereals, fruit or vegetables, dairy and protein.