{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Danny Klein","author_url":"https:\/\/www.fsrmagazine.com\/author\/dklein\/","title":"From Burger King to Competing on \u2018America\u2019s Culinary Cup\u2019: Michael Diaz de Leon Upends Expectations","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"AIXIIdShJR\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/from-burger-king-to-competing-on-americas-culinary-cup-michael-diaz-de-leon-upends-expectations\/\">From Burger King to Competing on \u2018America\u2019s Culinary Cup\u2019: Michael Diaz de Leon Upends Expectations<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/from-burger-king-to-competing-on-americas-culinary-cup-michael-diaz-de-leon-upends-expectations\/embed\/#?secret=AIXIIdShJR\" width=\"600\" height=\"338\" title=\"&#8220;From Burger King to Competing on \u2018America\u2019s Culinary Cup\u2019: Michael Diaz de Leon Upends Expectations&#8221; &#8212; FSR magazine\" data-secret=\"AIXIIdShJR\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2026\/04\/ChefM.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Michael Diaz de Leon never thought he\u2019d end up cooking on TV. But when the opportunity arose to compete on America\u2019s Culinary Cup starring 16 of the country\u2019s most elite chefs clamoring to win $1 million, it was simply (and obviously) \u201ctoo good to pass up.\u201d A first-generation Mexican American born in the border town [&hellip;]"}