CIA Scholarship Recipients Visit Jones Dairy Farm

For nearly 20 years, Jones Dairy Farm has upheld a meaningful tradition: Welcoming scholarship recipients and faculty members to our headquarters in Fort Atkinson, Wisconsin. This spring, the company hosted three recent graduates from the Hyde Park campus of the Culinary Institute of America (CIA), giving them a firsthand look at what makes the 136-year-old, family-owned and operated company so special.

The guests of honor included Kayla Cordell, Olivia Ellet, and Abigail Flores. Joining them were faculty members from the campus: Associate Professor Chef Bryan Tobias, Associate Dean Chef Jason Potanovich, and Vice President of Enrollment Management Rachel Birchwood.

An Action-Packed Agenda

The busy two-day visit included a variety of activities:

• A guided tour of the company’s production facilities and its state-of-the-art, A2LA-accredited laboratory.
• A product overview and sampling of the full Jones product lineup.
• A behind-the-scenes look at the 2,600-square-foot Jones Market, which also houses a product development kitchen, where future innovations are crafted.

Visitors also had the opportunity to connect with members of the Jones management team and experience the hospitality and charm of Fort Atkinson.

“‘It’s not a family business; it’s a business family’ — and that sentiment perfectly summed up our visit,” said Chef Bryan Tobias. “It was incredibly exciting and informative to see the production process and the impressive technological innovation in action. But what stood out even more was the company’s unique history, guiding philosophy, and unwavering commitment to traditional values: producing high-quality products and delivering excellent customer service.”

The Top Chef-Style Challenge

A highlight of the visit was a fun culinary challenge, where the three young chefs had five hours to work as a team to plan a menu using Jones products, shop at a local grocery store, and prepare a multi-course meal for 10 guests. The result was an exemplary and delicious five-course menu:

• Braunschweiger Mousse, Caramelized Onion Cracker, Tangy Mustard, Pickled Bell Pepper
• Arugula and Baby Greens, Scrapple Lardon, Poached Egg, Radish Champagne Vinaigrette
• Sausage Ricotta Ravioli, Sage Brown Butter Sauce
• Chicken Cordon Bleu (Canadian Bacon, Wisconsin Swiss, and Chive Dijon Cream Sauce) along with Grilled Asparagus and Fondant Potatoes
• Toffee Cake with Bourbon Maple Glaze, Toasted Pecans, Crème Chantilly, Peppered Bacon Crumble

More About the Visiting Scholars

We were proud to host these talented graduates, all of whom are poised for exciting careers in the culinary world. Here’s an update:

• Kayla Cordell graduated in August 2024 with a Bachelor of Business Administration (BBA) in Food Business Management and a focus in Culinary Arts. She is currently living in Atlanta and working in the kitchen at Bacchanalia, a 1-star Michelin restaurant.
• Olivia Ellet received her associate’s degree in April 2023 and completed her bachelor’s degree in December 2024. She is finishing a fellowship research project at Kansas State University and is also working as a private chef in Kansas City, Mo.
• Abigail Flores earned a Bachelor of Professional Studies in Culinary Science in December 2024. She lives in Chicago and is a culinary instructor/demonstrator at Sur La Table.

Investing in Culinary Education

Jones Dairy Farm established its Endowed Scholarship Fund at the CIA in 2006, and later sponsored the school’s high-volume production teaching kitchen in 2015.

In addition to the CIA, we support culinary students at three Wisconsin-based schools: Fox Valley Technical College, Madison Area Technical College, and Blackhawk Technical College. Over the past two decades, nearly 200 scholarships have been awarded — and many of those recipients have made the meaningful journey to Fort Atkinson to connect with the company that believes in supporting the next generation of culinary professionals.

Learn more about The Jones Difference.