Chef Javauneeka Jacobs, a rising chef at Frontera Grill in Chicago, is redefining plant-forward dining at the popular restaurant. She has risen from an unpaid role at Frotera's sister, the XOCO, to become co-chef of Frontertera Grill. Despite her celebrity status, Jacobs insists she has no plans to open a restaurant. Instead, she is innovating from her position at the restaurant by adding new vegetable dishes to the regional Mexican menu. Her plant-based cooking aligns with her agricultural background and Rick Bayless's interest in sustainability. Jacobs' creation of the Camote Bravo, a white Mexican sweet potato, has been popular since November and remains popular despite changing its menu monthly.