Robbie Rensel Receives Scholarship from the Jones Dairy Farm Scholarship Fund at the Culinary Institute of America

10/20/2009 12:00:00 AM

FORT ATKINSON, Wis., (October 20, 2009) – Petoskey, Mich.-native Robert “Robbie” Rensel is the most 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.

Rensel enjoyed cooking from an early age and knew he wanted a career in foodservice from his first job at The Inn at Bay Harbor, a four diamond resort.  Hired as a “kitchen boy,” Rensel had the opportunity to do everything that everyone else did not want to do.  He eventually became a dishwasher and then worked his way up to lead line chef. The experience gave Rensel an appreciation for the role that everyone who works in an organization plays and also taught the importance of working from the bottom to the top.

Since arriving at the CIA, Rensel has proven himself both a scholar and a leader and his list of achievements is impressive.  He has competed in the Skills USA Competition (placing in regional, state, and national competitions). In addition, Rensel has made the Dean’s List, was the group leader of his A.O.S. Class, received the prestigious Frances Roth Leadership Award, has been the president of the Gourmet Society for three years, has been active in both the Dinner Club and the Ice Carving Club and is the Vice President of Public Relations for Marist College’s Toastmasters club.

“The CIA student organizations have been one of the best growing and learning experiences I have ever encountered,” said Rensel.  “The networking and personal development skills I learned are a huge reason why I am at the point in my career that I am at today. The faculty inside the Culinary has been an incredible help to me, personally and professionally. They have opened up opportunities and given me guidance I would have not gotten anywhere else.”

With BPS graduation anticipated in February 2010, Rensel’s plans for the future are certainly admirable.  “My biggest life goal is to wake up each and every day and be excited and appreciate every second I have.  My new motto is ‘excited to be alive, happy to be here.’”

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 Robbie 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.  Visit www.jonesdairyfarm.com for more information.

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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