{"id":37730,"date":"2024-08-20T19:17:31","date_gmt":"2024-08-20T23:17:31","guid":{"rendered":"https:\/\/mdcthereporter.com\/staging\/8357\/?p=37730"},"modified":"2024-08-21T16:20:14","modified_gmt":"2024-08-21T20:20:14","slug":"mci-student-offers-healthier-food-options-with-his-new-venture-verde","status":"publish","type":"post","link":"https:\/\/mdcthereporter.com\/staging\/8357\/mci-student-offers-healthier-food-options-with-his-new-venture-verde\/","title":{"rendered":"MCI Student Offers Healthier Food Options With His New Venture\u2014Verde"},"content":{"rendered":"

Last fall, <\/span>Christian Barruos-Brens<\/span><\/a><\/span> was baffled during chef Patrick McCurry\u2019s culinary sustainability and practices class at Miami Culinary Institute.\u00a0<\/span><\/p>\n

After learning that <\/span>chain restaurants\u2014Chick-fil-A, Chipotle, Starbucks\u2014cook with unhealthy ingredients, such as soybean oil and high fructose corn syrup, he wanted to transform people\u2019s diets.<\/span><\/p>\n

\u201cWhy [is it that] just us culinary students know what we\u2019re putting into our bodies and what we cook? I want to share that with the world and make [them] heal with it,” Barruos-Brens said.<\/span><\/p>\n

One year later, he is paving a way toward that healing by expanding healthy food options for students.\u00a0<\/span><\/p>\n

Last month, the 20-year-old won <\/span>The Idea Center<\/span><\/a><\/span>\u2019s pitch competition with <\/span>Verde<\/span><\/i>, a food cart that makes healthy food bowls with a Latin twist. He was awarded a $7,000 prize.<\/span><\/p>\n

\"\"<\/a>
Verde: Miami Culinary Institute student Christian Barruos-Brens wants to inspire people to eat healthier through his food cart, Verde. It features organic food bowls with a Latin flair. NIKOLE VALIENTE\/THE REPORTER<\/figcaption><\/figure>\n

The competition, which is the culmination of a 12-week course <\/span>offered by The Idea Center<\/span>,\u00a0 required participants to present a three-minute business pitch including their logo, name, purpose and profit plan.\u00a0<\/span><\/p>\n

With the contest prize, Barruos-Brens will purchase a $5,000 <\/span>Cambro<\/span><\/a><\/span> food cart, which features a 12-inch transparent sneeze guard, an insulated open counter, three storage compartments and two removable shelves.<\/span><\/p>\n

\u201cI’m super excited to share this healthy, impactful venture [with] the world, because I believe people need it,\u201d Barruos-Brens said. \u201cPeople need to eat healthier, cleaner.\u201d\u00a0<\/span><\/p>\n

Verde<\/span><\/i> consists of three components\u2014proteins, which include chicken, salmon and tofu; sides, such as roasted cauliflower and salads; and sauces, like avocado cilantro lime sauce.\u00a0<\/span><\/p>\n

All protein<\/span> is organic, wild-caught or grass-fed, said Barruos-Brens, who is investing $5,000 of his own money into the business. Food will be cooked with extra-virgin olive oil or avocado oil, and the herbs, spices and seasoning will also be organic.<\/span><\/p>\n

Verde<\/span><\/i>\u2019s Latin twist comes from Barruos-Brens\u2019 s<\/span>ofrito<\/span><\/i>, a Hispanic flavoring base that the protein will be cooked in. It consists of oregano, cilantro and garlic.\u00a0<\/span><\/p>\n

Bowls will sell for approximately $20.\u00a0<\/span><\/p>\n

\u201cI’m finally getting through to some students,\u201d McCurry said. \u201cWe have to be responsible, not only for the current generation, but future generations. I\u2019m teaching [Christian], and I expect him\u2014when he has the opportunity\u2014to teach someone else.\u201d\u00a0<\/span><\/p>\n

Verde<\/span><\/i>\u2019s logo, which features a black salad bowl with hints of green and pink, pays homage to Barruos-Brens\u2019 mother, Celeste, who is a thyroid and breast cancer survivor.<\/span><\/p>\n

\u201cI\u2019m alive because I started learning how to heal my body,\u201d Celeste said. \u201c[Having] two cancers at the same time and four surgeries in three months\u2014it was a lot\u2014and Christian was learning with me [about] the right way to eat when someone has cancer\u2026Now Christian brings that to his plate to help others.\u201d\u00a0<\/span><\/p>\n

Barruos-Brens, who also owns a catering company, <\/span>Chef Christian LLC<\/span><\/a><\/span>, hopes to launch <\/span>Verde<\/span><\/i> during October\u2014breast cancer awareness month\u2014at Wolfson Campus, and eventually expand beyond Miami Dade College.<\/span><\/p>\n

He\u2019s slated to graduate from the MCI with an associate\u2019s degree in culinary arts in the spring and plans to pursue a bachelor’s degree in hospitality at MDC.\u00a0<\/span><\/p>\n

But his ultimate goal is captured in <\/span>Verde<\/span><\/i>\u2019s slogan: \u201cHealing with every bite.\u201d<\/span><\/p>\n

Click<\/span><\/i> here<\/span><\/i><\/a> to subscribe to our bi-weekly newsletter, The Hammerhead. For news tips, contact us at mdc.thereporter@gmail.com.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Last fall, Christian Barruos-Brens was baffled during chef Patrick McCurry\u2019s culinary sustainability and practices class at Miami Culinary Institute.\u00a0 After learning that chain restaurants\u2014Chick-fil-A, Chipotle, Starbucks\u2014cook with unhealthy ingredients, such as soybean oil and high fructose corn syrup, he wanted to transform people\u2019s diets. \u201cWhy [is it that] just us culinary students know what we\u2019re […]<\/p>\n","protected":false},"author":13482632,"featured_media":37729,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,2753],"tags":[644,3650],"class_list":{"0":"post-37730","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-wolfson-campus","9":"tag-miami-culinary-institute","10":"tag-pitch-competition"},"yoast_head":"\nMCI Student 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