The Gazette’s Top 3 Cooks of the Year

^{By Miah Dansberry} 

^{Staff Writer} 

^{At Langston University, there are numerous students on campus that have a passion for cooking and use their skills in the kitchen to sell plates of food to their peers. A survey of 100 students was conducted to determine the top three student cooks out of ten nominees. Kaylia Mosley came in first place followed by Deron Jackson in second place and Itale Fields in third place. Each of the final contestants were tasked with preparing a meal and creating a dining experience. I sampled each of the meals and discussed what inspires them to cook for others.}   

^{Kaylia Mosley is a sophomore animal science major from Oklahoma City. She is a current member of the Langston University Women of Purpose organization and well as a member of the Crop and Soil Science club. Mosley prepared Honey Glazed Lamb chops, a loaded baked potato with shrimp and a side of asparagus. The lamb chops were juicy and tender enough to cut through using a plastic knife. Her meal was packed with many collaborative flavors, and her cooking and dining areas were clean and made for a pleasant experience.}  

^{There was a lot of food being cooked at once and no mess in sight. She set the table with a black tablecloth and orange napkins and utensils to match a vase of tangerine roses. The presentation of her dining area shows that she takes pride in her work and views food preparation as an art. She shared that she focuses more on the feeling people get from trying her food less than the profit she will make from selling it because she has a passion to serve others. “When I cook its love in my food and I want it to be like that for everybody, I want to feed people and give back to the community,” Mosley said. She expressed that she empathizes with the students on campus who experience homesickness and wants to give them the opportunity to eat a home-cooked meal.}  

^{Mosley started preparing food for students during the fall semester of her freshman year. When she realized her love for cooking, she created Kay’s Kuttin Up Kitchen. Her journey has opened her mind to new career goals. Through witnessing the success of other students who have fed their entrepreneurial spirit by opening local businesses, she is interested in doing the same. Mosley hopes to work toward expanding her business to a new location by her senior year. “For sure my senior year is the goal but who knows maybe even go bigger than Langston,” Mosley said. Anyone interested in contacting Mosley for her cooking services can message her on her Instagram “KayKuttinUp”.}  

^{Deron Jackson, who came in second place, is also known on campus as Ramen. He is a part of the Marching Pride Band and a member of Kappa Kappa Psi National Honorary Band Fraternity Incorporated. Since Jackson often offers a taco Tuesday special, he chose to prepare a mixture of carne asada and chicken street tacos using corn tortillas. The tacos were topped with onions and cilantro and were served with a cup of salsa and green sauce. Jackson shared that his cooking is largely inspired by his family. Growing up watching his grandmother, mother and uncles prepare meals inspired him to explore his cooking skills. “I always knew I could cook, but I actually knew I could cook when I came to college and had to fend for myself…I had to survive and that was my only way of surviving was through cooking,” Jackson said.}   

^{Itale Fields, who came in third place, is a senior HYPER major. She is involved in the Student Government Association (SGA) as well as leadership for the Wesley center. Fields prepared buttered waffles, sausage patties, crispy bacon and eggs. She also prepared chicken tacos with a side of rice. The food was delicious and dining in the Wesely center made it easy to understand why students often gather with their friends to enjoy her food.}  

^{While I waited, I played games and listened to music with fellow Langston University students. Feilds started cooking on campus last year after she helped the Wesley Center Leadership at an event where food needed to be served; soon after, she was asked to be a part of the team. They proposed she help with food events and cook everything out of the kitchen while still being able to make her own profit. “They said they would help me provide the food and I get to keep the money, but some of the proceeds would go to the church. This was a great opportunity for me,” Feilds said. She then collaborated with the president of the leadership team, Mrs. D, to start Midnight Munchies.}  

^{Fields’ experience with cooking began when she would cook meals for her much younger siblings. “And not by three years, but five plus years, my youngest brother is seven,” Fields said. She shared that she has always had to cook for others, so it was not something new to her when she started cooking for students on campus. Fields was first encouraged by her friends to start selling her food. “My friends would be like this is good you should start selling plates and I should.” She explained that she started out doing quick and easy meals transitioned to a more home cooked style of cooking. “It was more like hot food, then I start doing breakfast bowls, tacos, occasionally do fish get on the grill and do chicken,” Feilds said.}   

^{She shared that she has always had a very natural relationship with food and believes that even if she does not pursue a career in cooking, she will continue to cook tasty meals. Stop by the Wesley center during Midnight Munchies to try her cooking.}