Alumni Spotlight: Sidney Rubenstein ’22

A Conversation with Netflix’s Next Gen Chef Contestant, Private Chef for the New York Jets and Red Bulls, and Young Entrepreneur Sidney Rubenstein

Author Sarah Rolph ’22/’26 is a Culinary Science major.

Sidney Rubenstein ’22 hit the ground running after graduating from CIA; landing a job with the New York Jets, then with the New York Red Bulls, before returning to CIA to compete on the Netflix show Next Gen Chef. I was fortunate enough to have a few of my questions answered about his success after graduating.

What was your regular day like working for teams like the New York Jets and the Red Bulls? Is there some structure for your day?

I got the job for the Jets my last semester at CIA by DMing members of the team on Instagram. Eventually one of them responded, and it turned into weekly dinners that I cooked for the offensive line, buffet style that he’d hosted at his house.

It slowly grew from cooking meals for one player, then the team’s nutritionist saw that I was meeting his nutrition goals and recommended I cook for the rest of the team. Then eventually the New York Red Bulls and the Nets. I would cook everything out of my apartment on a weekly basis. It was a whole production with Fridays spent gathering ingredients and boxes, then Saturday and Sunday would be a grind to produce all the meals for the week. I definitely wouldn’t have gotten this opportunity without CIA.

On the show you mention not being academically inclined, leading you towards a more hands-on, culinary career. How does CIA prepare students for a future in this industry?

Attending CIA served more as a wake-up call. I had started in the Culinary Science bachelor’s program, and it became clear pretty fast that this path was not meant for me. But by switching to an associate degree, I was able to bring my grades up. I found that I can still make the magic of cooking that I’d sought out in Culinary Science, but with more hands-on learning I was a lot more successful.

I wouldn’t have found my job with the Jets without that initial struggle.

How can young aspiring chefs start building their skills and creativity right now, even before they attend CIA?

Before coming to CIA, I had done SkillsUSA and started working at The Inn at Little Washington in Virginia. They had such friendly staff; I got to see what a professional kitchen looks like and how it works. Within a few weeks they let me on the line, unheard of for a Michelin starred restaurant, letting a highschooler plate stuff. If you want to be the best, grow some thick skin and go straight into these kitchens.

My biggest advice is to cook for yourself… and friends and family; learn how things taste and watch videos to try their techniques. And don’t be afraid to go somewhere else after school, the city is so oversaturated and there are great chefs everywhere for you to learn from and have more opportunities to grow. You can find a smaller area and really make your voice heard there.

What’s next? Is there anything exciting you’re looking forward to, in your career or otherwise?

Since we finished filming almost a year and a half ago, I’ve been running a restaurant in Virginia; but recently Kelsey Barnard Clark ’11 from Next Gen Chef reached out with an exciting opportunity. I will be the first chef at KBC, her fast casual restaurant in Alabama. She flew me out to see the place, and I could instantly feel the southern hospitality. Coming from New Jersey where your head is on a constant swivel, everyone was so nice and welcoming, I am nothing but excited to start!