Rahway, New Jersey, was prominently represented on Season 24 of Hell’s Kitchen, as local culinary instructor Chris Faison showcased both his skills and his commitment to community service. In Episode 10, which aired on December 4, 2025, Faison was eliminated during the dramatic “Is It Steak?” dinner service. Known for his bold flavor profiles and disciplined approach, Faison brought a unique perspective to the competition that extended far beyond the kitchen.

Chris Faison’s journey in culinary arts is deeply rooted in his hometown of Rahway. He has dedicated much of his career to teaching adults who face barriers to employment, particularly within correctional facilities. As Director of Culinary Arts and Lead Culinary Instructor at New England Culinary Arts Training (NECAT), Faison spearheads programs at the Suffolk County House of Correction in Massachusetts, giving incarcerated men and women the skills they need to rebuild their lives upon release. His philosophy is simple yet transformative: culinary education can change lives by fostering confidence, discipline, and opportunity.

On Hell’s Kitchen, Faison represented New Jersey in the “Battle of the States” season. He was recognized for dishes that combined innovation with bold flavor, including a notably spicy quail paired with charred English peas. Despite his talent, the high-pressure environment of the blind taste test and a challenging dinner service contributed to mistakes that ultimately led Chef Gordon Ramsay to send him home. While the elimination was a setback in the competition, it does not diminish the broader impact of Faison’s work outside the studio lights.

The Culinary Re-Entry Program led by Faison emphasizes practical skills, personal growth, and societal reintegration. Students in the program learn everything from foundational knife skills to advanced techniques such as sous vide cooking and proper sautéing, all while working toward industry-recognized certifications like ServSafe. More than technical instruction, Faison instills confidence, resilience, and professionalism, guiding students who are eager to rebuild their lives. He often remarks that cooking kept him “off the streets” growing up in a challenging New Jersey environment, and he now uses that experience to mentor others with empathy and dedication.

A major objective of Faison’s program is challenging the stigma faced by formerly incarcerated individuals. By equipping them with marketable culinary skills and supporting them as they seek employment, the program has helped graduates secure positions in restaurants, catering, and hospitality, boasting an impressive 80% success rate. His work has earned him recognition, including the “Strategic Partner of the Year” award from the Massachusetts Sheriff’s Association, reflecting both the program’s impact and his personal commitment to community service.

Chris Faison’s career highlights a rare intersection of professional excellence and social mission. His work demonstrates how culinary education can be a catalyst for change, providing meaningful second chances and transforming communities one student at a time. For those interested in exploring New Jersey’s vibrant dining scene and the chefs shaping it, the Restaurants section offers extensive coverage of the state’s culinary innovators, from family-owned eateries to trailblazing chefs making a difference both on and off the plate.

Whether in the high-pressure heat of Hell’s Kitchen or within the supportive environment of a re-entry classroom, Faison’s commitment to flavor, skill, and opportunity leaves a lasting impression on both the culinary world and the lives he touches.

The recipe showcases Faison’s signature approach to bold, flavorful cuisine while highlighting plant-based alternatives. By reimagining traditional chicken and waffles with vegan ingredients, he demonstrates that comfort food can be both delicious and compassionate. Although the full ingredient list and step-by-step instructions were presented in the televised segment, the dish captures his philosophy of accessible, innovative cooking that emphasizes taste, texture, and presentation.

Faison’s culinary journey has been deeply influenced by his dedication to education and community service. As Director of Culinary Arts and Lead Instructor at New England Culinary Arts Training (NECAT), he teaches adults in re-entry programs, often working in correctional facilities to provide students with marketable skills and a pathway toward new opportunities. His approach to cooking extends beyond the plate, emphasizing life skills, confidence, and the transformative power of food. Recipes like the vegan chicken and waffles not only celebrate flavor but also reflect his commitment to inclusivity and healthy, sustainable eating practices.

This recipe is a perfect example of how traditional favorites can be adapted to meet modern dietary preferences without sacrificing richness or indulgence. Faison’s use of plant-based proteins and creative preparation techniques ensures that each bite retains the satisfying contrast of crispy and tender textures, while the waffles provide a soft, golden base. The dish’s versatility makes it ideal for brunch gatherings, family meals, or simply a creative culinary experiment at home.

For those looking to explore more inventive recipes and ideas from chefs making an impact in New Jersey and beyond, the Recipes section offers a curated collection of dishes that blend tradition, innovation, and accessibility. From plant-based interpretations of classic meals to inspired creations that celebrate local flavors, readers can find guidance, inspiration, and detailed instructions to bring bold new dishes to their own kitchens.

Chef Chris Faison’s vegan chicken and waffles is more than just a dish—it’s a reflection of his philosophy that food can educate, empower, and delight. By combining culinary skill with social awareness and creativity, he continues to redefine what it means to cook with purpose and passion, offering dishes that resonate long after the last bite.