{"id":38383,"date":"2024-11-15T04:01:29","date_gmt":"2024-11-15T09:01:29","guid":{"rendered":"https:\/\/mdcthereporter.com\/staging\/8357\/?p=38383"},"modified":"2024-11-20T23:57:47","modified_gmt":"2024-11-21T04:57:47","slug":"mci-student-wins-2500-prize-with-cheetos-inspired-dish","status":"publish","type":"post","link":"https:\/\/mdcthereporter.com\/staging\/8357\/mci-student-wins-2500-prize-with-cheetos-inspired-dish\/","title":{"rendered":"MCI Student Wins $2,500 Prize With Cheetos-Inspired Dish"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Most people are familiar with the ingredients of a chicken cordon bleu: chicken breast, ham, cheese and breadcrumbs.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, during a competition held at the Miami Culinary Institute last month, Kyjuan Scott put a twist on the dish\u2019s traditional breading.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Rather than using panko, Italian breadcrumbs or crushed cornflakes, he opted for a cheesy alternative\u2014Cheetos.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And it did not disappoint.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">On Oct. 16, the 21-year-old won the first-ever <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.instagram.com\/p\/C_leyqku1T1\/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==\"><span style=\"font-weight: 400;\">PepsiCo Culinary Creators Competition<\/span><\/a><\/span><span style=\"font-weight: 400;\"> held at Miami Dade College. He was awarded a $2,500 scholarship by the PepsiCo Foundation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Scott will also participate in a six-week virtual culinary marketing mentorship with PepsiCo Chef Abby Murphy and have a dish featured at a local restaurant.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8220;[This award is] a sign that you\u2019re doing good as a chef,\u201d Scott said. \u201cDespite all the trials and tribulations, you made the dish for all three judges, and your food made them smile\u2026Even if you don&#8217;t see it you are definitely making progress in your own career.&#8221;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The initiative is part of <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.cheetos.com\/dejatuhuella?dclid=CL3Tt8i2uYkDFWs0RAgdqMM2HQ#:~:text=Since%202021%2C%20Cheetos%20has%20been,about%20who's%20leaving%20their%20mark\"><span style=\"font-weight: 400;\">Cheetos\u2019 <\/span><i><span style=\"font-weight: 400;\">Deja Tu Huella<\/span><\/i> <\/a><\/span><span style=\"font-weight: 400;\">(\u201cLeave Your Mark\u201d), a campaign aimed at supporting students at Hispanic Serving Institutions with scholarships and mentorship.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This year, Cheetos partnered with the PepsiCo Foundation to offer a $2,500 Uplift scholarship at schools such as MDC, Los Angeles Trade Technical-College and Dallas College El Centro Campus. Scott was one of 500 scholars awarded nationwide.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Applicants had to submit a recipe featuring Cheetos as the main ingredient and a 15-second video of them cooking the dish and explaining their inspiration.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">More than 30<\/span> <span style=\"font-weight: 400;\">MDC students applied, and six were selected to participate in the contest, which was held at Wolfson Campus.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Competitors were scored on presentation, difficulty, taste, presence of Cheetos and video content.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In less than an hour, Scott cooked a <\/span><a href=\"https:\/\/www.instagram.com\/p\/DBRUPtNtwbk\/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==\"><span style=\"font-weight: 400;\"><span style=\"color: #3366ff;\">Cheetos-crusted chicken cordon bleu<\/span><\/span><\/a><span style=\"font-weight: 400;\"> plated over a creamy mustard sauce. The chicken breasts were stuffed with saut\u00e9ed onions, spinach, peppers, smoked ham, Swiss cheese and chopped Cheetos dust.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cHonestly, I was impressed because, you know, it\u2019s hard to pull off a chicken cordon bleu with all those amazing filings inside and the Cheetos in under an hour,\u201d said second-place winner <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/mdcthereporter.com\/staging\/8357\/miami-culinary-institute-student-aims-to-be-the-dj-khaled-of-latin-cuisine\/\"><span style=\"font-weight: 400;\">Christian Barruos-Brens<\/span><\/a><\/span><span style=\"font-weight: 400;\">. \u201cHe really perfected it.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Scott discovered his love for cooking at the age of 13 when his grandma, the main cook in his household, went out of town. He decided to make fried chicken wings and his family loved them.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Initially, Scott spent two years studying finance at Broward College. When he realized cooking was his passion, he enrolled in the culinary arts management program at MDC.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The youngster, who is expected to graduate in May with an associate\u2019s degree, plans to\u00a0 transfer to Florida International University to pursue a bachelor\u2019s degree in hospitality management.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Scott aspires to become a sous chef at the Bahia Mar Fort Lauderdale Beach DoubleTree Hotel and eventually own a steakhouse restaurant.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cI see it as a milestone in my career,\u201d he said. \u201cI set sous chef as a goal because it is when I will be capable of managing a kitchen.\u201d<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Click<\/span><\/i><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/mdcthereporter.us19.list-manage.com\/subscribe?u=4fc6146412415baee32007fd7&amp;id=b5cd3712dc\"><i><span style=\"font-weight: 400;\"> here<\/span><\/i><\/a><\/span><i><span style=\"font-weight: 400;\"> to subscribe to our bi-weekly newsletter, The Hammerhead. For news tips, contact us at mdc.thereporter@gmail.com.\u00a0\u00a0<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Most people are familiar with the ingredients of a chicken cordon bleu: chicken breast, ham, cheese and breadcrumbs.\u00a0 However, during a competition held at the Miami Culinary Institute last month, Kyjuan Scott put a twist on the dish\u2019s traditional breading.\u00a0 Rather than using panko, Italian breadcrumbs or crushed cornflakes, he opted for a cheesy alternative\u2014Cheetos. [&hellip;]<\/p>\n","protected":false},"author":13482635,"featured_media":38368,"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":[3685,3686],"class_list":{"0":"post-38383","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-wolfson-campus","9":"tag-cheetos","10":"tag-pepsico-culinary-creators-competition"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MCI Student Wins $2,500 Prize With Cheetos-Inspired Dish<\/title>\n<meta name=\"description\" content=\"Kyjuan Scott won the first-ever PepsiCo Culinary Creators Competition held at Wolfson Campus with his Cheeto-crusted chicken cordon bleu.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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Staples, who graduated from Alonzo and Tracy Mourning Senior High School in 2023 will serve as a briefing writer for The Reporter during the 2024-2025 school year. She aspires to work as a news writer, editor and producer.","url":"https:\/\/mdcthereporter.com\/staging\/8357\/author\/daylyin-staples\/"}]}},"cc_featured_image_caption":{"caption_text":"Cheesy: Miami Culinary Institute student Kyjuan Scott won the first-ever PepsiCo Culinary Creators Competition held at Miami Dade College on Oct. 16 with his Cheetos-inspired chicken cordon bleu. 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