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Jacob Scott of Yazoo City, and grand heir to the Ubon's Barbecue family, competed on Chopped Junior in March 2017.
Jacob Scott of Yazoo City, and grand heir to the Ubon's Barbecue family, competed on Chopped Junior in March 2017.

Mississippi’s Jacob Scott returns to Food Network

Jacob Scott was able to put his skills back to the test on Food Network’s Chopped Junior. This will be his second time to compete on the national stage via the network.

Scott, 13, was be among 12 kids who cooked for the chance to earn three spots as junior judges in the finale, where they’ll pass judgment on four senior Chopped judges.

The popular Food Network show featuring Scott first aired March 15. Scott made it to the final round of his competition, but fell to a Texas girl in the dessert round.

“I know exactly what to do to bring everything together and showcase the basket,” Jacob says of the dessert round, deciding to make biscuits incorporating the halloumi cheese and pecan pie. But when he goes to remove the biscuits, he sees they’re overcooked, but he plates them with his barbecue sauce caramel and blackberry whipped cream.

Judge Chris Santos loves the caramel, but it’s the texture of the biscuit that judges Maneet Chauhan and Alex Guarnaschelli find tough.

Leslie Scott, Jacob’s mother and former Chopped Grill Master competitor, said she is extremely proud of Jacob’s continued success in the food competition circuit.

“He’s brave,” she said. “Chopped is one of the hardest things I’ve done in my life. I can’t imagine doing it as a 13-year-old kid.”

Jacob said he is ready to compete again, and he has been practicing at home.

“After the first TV show I wanted to come home and cook more,” Jacob said. “It inspired me to cook more.”

Jacob said he plans to use what he learned during his first Chopped competition to improve his skills in his latest challenge.

“I’ll try to do what I learned and not get distracted,” he said. “This time I’m not going to get as stressed.”

The Scott family has also taken their passion for barbecue and cooking to Jacob’s school, Manchester Academy.

“Jacob and I teach a class every other week to the Manchester Culinary Club,” Leslie said. “We’ve learned to make gumbo, Mac and Cheese, pasta carbonara and chicken Alfredo to name a few. We’ve done a tasting of food from Australia and served lunch to the MA football team. It’s been one of the most fun things I’ve done this year.”

Jacob has traveled the country competing with his barbecue family, entering his first competition at only six years old. And when he is not competing, he is busy cooking meals at home.

Eventually, Jacob hopes to travel the world, discovering new cuisines, before settling down with a restaurant of his own.

Chopped Gallery

 

— Jamie Patterson, Yazoo Herald

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Barin von Foregger founded Grillax with one mission ... Get the world grillin' and chillin'. A self-taught chef and grill master, von Foregger enjoys sharing his adventures with the world. In his words, "If you can eat it, you can grill it."

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