Savi Joshi (W’19) is a student–chef and baker who uses every spice in her cabinet—but mostly Hot Cheetos. The Wharton junior wrote her own Hot Cheetos cook book filled with savory and sweet recipes that use the spicy ingredient. Street asked the Hot Cheeto Connoisseur a few questions:
What was the moment like when you realized it was your calling to create a Hot Cheetos cook book?
It was magical. It was Tuesday night in Harnwell 1912. I had posted a photo of my hot Cheetos with spaghetti a couple of days ago and had started being tagged in this Buzzfeed or Insider video of this restaurant that was selling Hot Cheetos Mac n Cheese. I genuinely couldn’t believe that there was a restaurant profiting off of my 2 a.m. Wawa run.
Do you remember the first time you ate hot Cheetos? Was it dreamy?
Dreamy, no. I would probably describe it more as spicy. But I remember it like it was eight years ago, because it was. I was in a doctors’ lounge waiting for my mom to finish and a bunch of doctors would come into the lounge looking oddly at the 12–year–old watching Disney Channel. They kind of had this disappointed look that I wasn’t eating Raisin Bran or something, but what do you expect from a 12–year–old? I probably would have mixed Hot Cheetos in my Raisin Bran though.
Why not regular Cheetos?
They’re just not the same. It’s kind of like a cupcake and muffin. Same family and same direction, but just completely different execution.
Can you describe your cooking/ chef/ baking experiences (if any) prior to this?
Most of my cooking experience is what my mother and grandmother taught me. But I used to make a lot of ~dirty brownies~ in high school (lovingly called the chocolate heart stopper within the family), which was layers of oreo, brownies, cookies, Nutella, and chocolate bits. I was never a Betty Crocker mix type of girl, and I spent some time learning basic French Pastry at Le Cordon Bleu in London.
Did you ever think you would write a book? How’d you do it?
Absolutely not. There are still so many time where I think I’m way in over my head and that this is normally what someone does who has a successful career, 2.5 children, and a house in Menlo Park. I couldn’t have done it without my roommates, my parents (thanks Mom!), and JT, who photographed this book.
How do people usually react when you tell them you cook and bake using hot Cheetos?
Normally they’re disgusted, but if they open their mind, I can normally convince them to be a believer. They also tag me in a bunch of Buzzfeed/Insider/Tasty videos and yes, you can all be the first to tag me. But seriously, appreciate it that you’re looking out for me.
What’s your favorite recipe? Can we publish it?
I’d have to say it’s a three–way tie between the deviled eggs, the mac n' cheese, and the sugar cookies. I’ll leave the details for the book, but let’s just say you have to let the Cheetos get lost in the sauce.
Where can one buy this book and when will it be available?
I’m still figuring out the publishing details, but if you’re interested fill out THIS FORM. The book will be coming out in the fall.
Fill in the blank: For Hot Cheetos I would ________
Drive my family and roommates insane, pull endless all-nighters cooking, and blow up an oven to write a cookbook.
If the book had a sound track what would be the song?
"Light it up" – Major Lazer or "Hot in Herre" by Nelly.
If somebody tried to steal your hot Cheetos, what would you do?
I’d like to see them try. Just kidding—Hot Cheetos taste best stolen from someone else.
Which past US president would you want to eat hot Cheetos with?
The same president I would want to do anything with—Barack Obama.
