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Joseph Moore Named Lastest Jones Scholar at Culinary Institute of America
1/20/2009 12:00:00 AM
FORT ATKINSON, Wis., (January 20, 2009) - Milford, Penn.-native Joseph Moore is a recent recipient of a scholarship from The Jones Dairy Farm Scholarship Fund at The Culinary Institute of America (CIA), said Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef.
Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and grade point average (G.P.A.) of 3.0 or higher. More information about the program is available by visiting www.jonesdairyfarm.com.
Throughout his youth in eastern Pennsylvania, Moore remembers spending considerable time in the kitchen with his mother. Whether it was to help cook family meals or decorate special fruit platters, Moore really enjoyed seeing people have a good time around the food that he helped prepare. That same joy still influences Moore today and ultimately led him to one of the best decisions he ever made…coming to the CIA.
According to Moore, “you are exposed to so many elements of the food and hospitality industries. You can make friends and surround yourself with people that influence you in a positive way.” Moore truly appreciates the opportunities attending the CIA affords such as on-the-job training and interacting with the CIA chefs and other food industry leaders outside of the classroom. For example, he gained valuable insight and management lessons while completing an externship at Basin Harbor Club in Vergennes, Vt. and plans to participate in an upcoming Bachelor’s program Food and Wine Seminary that will travel to Spain.
Outside the kitchen, Moore works as a residence hall kitchen supervisor, maintaining kitchens used by students in the dorms. As a student dedicated to the environment, Moore recently joined “For the Greener Good,” an organization comprised of students who care about the planet. Having graduated with an Associate in Occupational Studies (AOS) degree in May 2008, Moore is currently enrolled in the CIA’s Bachelor of Professional Studies (BPS) degree program and is expected to graduate in November 2009.
Founded in 1889, Fort Atkinson, Wis.-based Jones Dairy Farm is a family-owned and operated company specializing in quality processed pork products including all natural breakfast sausage, ham, Canadian bacon, cherrywood and hickory smoked bacon, liver sausage, and scrapple. In honor of the scholarship endowment, the CIA renamed the Breakfast Cookery kitchen the “Jones Dairy Farm Kitchen” where both Breakfast and Lunch Cookery courses at the CIA are held.
"We salute the hard work and dedication Joseph has exhibited during his CIA experience and look forward to following his career post graduation," said Jones. “Like Jones Dairy Farm, the CIA is committed to the advancement of the foodservice industry by setting the ultimate standard of excellence. It’s this high level of achievement that excites us about awarding the Jones’ scholarships for years to come.”
Jones Dairy Farm makes products with the old-fashioned quality and flavor one would expect from a company that’s been around for 120 years. Still family owned and operated, Jones Dairy Farm is committed to the same fundamental principals today as when the company was founded six generations ago.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
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