Every year, Jones Dairy Farm reaffirms its commitment to the food industry by awarding scholarships to culinary students. We partner with institutions such as the Culinary Institute of America, Madison Area Technical College, Fox Valley Technical College, and Blackhawk Technical College. Jones Dairy Farm takes pride in supporting the culinary community, encouraging students to explore and pursue rewarding careers in the industry. Learn more about the Jones Difference.
Emanuel Prado, a 2022 Jones Scholar, is a Laboratory Technician at Medici Brands, a New York City-based company behind the popular protein brand David and the newly launched candy brand HallPass. He graduated from the Culinary Institute of America with a bachelor’s in Culinary Science in August 2023.
Originally from Denton, Texas, Emanuel always loved and excelled in math and science, making the CIA’s Culinary Science program a natural fit. It combined those interests with his passion for food and prepared him to help develop the food products of tomorrow.
1) Who or what is your biggest culinary influence?
My mom is definitely my biggest culinary influence. It was through her that I got my first few glimpses of the food world and cultivated a love for everything food. I went from watching her cook to taking charge of all things food during holidays and family events. There is no doubt that without her and her support, I would not be where I am today.
2) What advice would you give students currently enrolled in culinary school had shared with you?
To be patient in your career and goals. After the CIA, I immediately wanted to get into R&D and create products, but I soon learned that by working in other areas of the food industry and continuing to hone the skills I learned at the CIA, I set myself up for success at my current job.
3) What has surprised you most about your post CIA career?
How wide of a network the CIA is. I stumble upon CIA alumni all the time and it’s always great to see how many careers are possible after the CIA. It’s also a great way to network and build connections that I can reach out to in the future.
4) How did culinary school train you for your current and/or past roles in the R&D side of the business?
Organization and time management are two of the most important things I learned at the CIA that truly make a difference post-CIA. Being able to manage and organize yourself can be what differentiates you from other candidates when applying for a job or when trying to meet a deadline at a job. Those skills carried over into my current role as a Laboratory Technician at Medici Brands, where I work on new product development while helping maintain our lab organization.
5) Do you still have time to cook/bake in your spare time?
I always make time to cook and especially bake. I work with food every day, but there is something special about doing it in my own time and at my own pace, picking and trying new recipes and dishes for others to enjoy. One of my favorite meals to make is Texas-style smoked brisket. It’s become a family favorite, and it’s always one of the things I cook whenever I go back home, especially during the summer.
6) What is your favorite Jones product and why?
The dry aged bacon for sure. Apart from it being one of my favorite breakfast foods, it’s great to cook with in multiple dishes.
7) What did receiving the Jones scholarship mean for you at the time?
To me, it felt like I had the support of others to chase my dreams and goals. Receiving the Jones Scholarship felt like I had people who believed in me and in what I was trying to accomplish by going to the CIA, which led me to the job I now have that I love.
8) Any other fun facts you’d like to share?
I worked during my externship in Hawaii. It was one of the highlights of my time at the CIA, where I got to see amazing sights and eat incredible foods.
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