Shivangi Sinha
Netflix’s ‘Next Gen Chef’ offers a look at what it takes to become a chef capable of working in Michelin-starred kitchens and other top dining establishments. Filmed at the prestigious Culinary Institute of America (CIA), the show provides contestants with numerous opportunities to showcase their talent under pressure. In its first season, Javauneeka Jacobs stood out by demonstrating her ability to stay composed, think quickly, and adapt to new challenges. Her thorough approach to each task and eagerness to learn helped her prove her culinary talent and earn the respect of the judges.
Javauneeka Jacobs’ Decision to Serve Seafood Cost Her a Lot
Javauneeka Jacobs’ journey on the season began with a strong impression. Her first dish in the competition was a watermelon aguachile with pickled watermelon slices. It was presented as part of a seven-course menu inspired by Chef Anthony Bourdain, a tradition upheld at the Culinary Institute of America. The judges were impressed and noted her sharp sense of flavor and balance, and this helped her advance to the next round. In the second challenge, which focused on Mediterranean cuisine, Javauneeka made a bold decision to prepare a shrimp-based dish despite being severely allergic to shellfish.
A supervising judge questioned her choice, but with time running out, she committed to her plan. The resulting dish was well-executed, and the judges acknowledged its quality but pointed out that it needed a slight adjustment in salt and lime levels, something that could have been corrected had she been able to taste it. In the elimination round, the judges ultimately decided to send her home. While they praised her courage and skill, they felt her decision to cook an ingredient she could not safely taste showed a lack of readiness to move forward in such a high-pressure, detail-oriented competition.
Javauneeka Jacobs is Making Huge Strides as a Sous Chef Today
28-year-old Javauneeka Jacobs has built a career defined by persistence and a deep respect for food systems. After graduating from Le Cordon Bleu, she pursued hands-on experience, landing a job at Xoco in Chicago, Illinois, after staging there for two weeks. It was an opportunity that became the launching pad for her culinary journey. Since then, she has worked at several of Rick Bayless’s acclaimed restaurants, including Leña Brava, Cruz Blanca and Topolobampo. She continues to work at one of them, called Frontera Grill, and serves as the youngest sous-chef in the restaurant’s history. Her role is intensive, involving oversight of production kitchens, inventory management, staff prep lists, and daily tastings to maintain consistency across menus.
Javauneeka’s work is not just about cooking, it’s about building connections between farms, kitchens, and guests, something she finds deeply meaningful given her upbringing surrounded by gardens and her early curiosity about food. She played a creative role in menu development, with one of her amuse-bouche creations, a miniature empanada, which has remained a fixture for years. During the pandemic, she worked closely with Rick Bayless as his culinary assistant for his YouTube channel, learning recipe testing, writing, and the media side of cooking. Today, she continues to experiment and try different things. In June 2025, she co-hosted a Smoke Session dinner at her restaurant, and it was a total hit. She keeps finding avenues to reinvent what she does and has been brilliantly good at it.
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Javauneeka Jacobs Likes Trying New Things With Her Husband
Javauneeka Jacobs is continuing to build on her passion for food and storytelling. She earned national recognition as the winner of Food Network’s ‘Chopped: Julia Child’s Kitchen,’ and made many fans who adored her for her skills. She was also featured on WBEZ’s ‘Reset Food Friday’ series, where she shared insights on culinary trends and her approach to seasonal cooking. Outside the restaurant, Jacobs maintains her own garden, growing everything from herbs to vegetables, and enjoys hand-selecting produce to use in her homemade meals. She loves hosting her family and making elaborate meals for them.
She often experiments with new techniques and shares recipes and food inspiration with her growing social media audience. Travel is another important part of her life. She visited Aegina Island in Greece in February 2024 and dined at Abby Kirn’s culinary experience in Sonoma, California, in May 2025. Jacobs has been married to chef Zach Steen for three years, and together they enjoy exploring food cultures, cooking at home, and creating memorable meals. Her journey reflects a commitment not just to her craft but to living a life centered around good food and building community through shared culinary experiences.
