Let’s Hear From the Next Generation of Chefs at CIA—the World’s Premiere Culinary College
Author Sarah Rolph ’22/’25 is a Culinary Science major.
Waiting in the Marriott Pavilion with a crowd of CIA students, there is a sense of curious excitement in the air… “is this just going to be another cooking show?” “And how will this showcase the school we all call home?”
I sat with a first semester Food Business Management student, Paris Hernandez ’29. Here’s what the next generation at CIA had to say about Next Gen Chef.
What were your overall impressions of the show?
As someone who is just starting my culinary journey, it was amazing to see young chefs from so many different backgrounds, cultures, and styles come together to create dishes that were not only creative but also deeply personal. I loved seeing how they brought their own stories and experiences into the food they made—it reminded me that cooking is about more than just technique; it’s about passion, expression, and connection. The challenges were intense, and seeing how each chef handled pressure, teamwork, and innovation made me even more motivated to grow in my own skills.
It’s inspiring to watch people my age push themselves, take risks, and shine in ways I hope to one day. I dream of having the opportunity to be on a show like this in the future and share my own culinary voice with the world, but for now, I’m so grateful to watch, learn, and be inspired by such talented and passionate chefs. This show reminded me of why I chose this path and why I can’t wait to see where my culinary journey will take me.
What was your favorite part of the show?
My favorite part of Next Gen Chef was seeing how every chef brought their own unique style and passion to cooking. It reminded me that food isn’t just about technique—it’s about creativity and expressing who you are.
“There are a lot of unique chefs here and I’m excited to be one of them.”—Food Business Management student, Paris Hernandez ’29
How did that compare to your first impressions of campus?
When I first came to campus, I had the same feeling of inspiration and energy as I saw in the show. Meeting new people, building connections, and watching the community come alive made me feel like I was exactly where I belong.
Did the show make you more excited to study here?
Definitely. The show motivated me, but actually being here is even more meaningful. Waking up every day and knowing I get to study at a school I’ve dreamed of since I was young makes me proud and excited for what’s ahead.
What do you hope to accomplish in the food industry?
I want to use food as a way to bring joy and connection to people’s lives. My goal is to create experiences that not only taste amazing but also make people feel cared for and inspired.
Why did you decide on CIA?
I chose CIA because it’s the best place to grow as both a chef and a person. My passion isn’t just cooking—it’s the love and meaning I can share through food. I want to develop my craft, build lifelong friendships, and make a positive impact in the culinary world.
Not being a big fan of cooking competition shows I worried that Next Gen Chef would be over-dramatized, but like Paris, I felt at home watching among fellow culinarians. Feeling the cringe and sigh when a contestant used her side towel to strain a sauce, hearing groans at rushed knife cuts, or a sense of collective awe when presented with a special dish, this is the feeling of comradery here at CIA with fellow students who made the cut!
Will You be the Next Generation at CIA?
Learn more about how you can make the cut!