Scholar Spotlight: Jacquelyn McQuaid

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.

Growing up in Appleton, Wisconsin, Jacque was a picky eater. Her passion for creating enjoyable meals began in high school and has continued ever since. As a young single mom, she often struggled financially and remembers eating cold canned food because she couldn’t afford electricity or groceries. These hardships gave her a deep appreciation for the comfort a warm meal can provide.

Enrolling in the culinary program at Fox Valley Tech has been a pivotal moment in her life, motivating her to work hard and create a better future for herself and her children. Jacque is currently pursuing her Culinary Arts degree (expected fall 2025) and Advanced Culinary Certificate (2026).

1) Who or what is your biggest culinary influence (or food influencer)?
My mother was my biggest culinary inspiration. She worked full-time as a scientist while raising her kids, mostly as a single mom. Every Sunday, she would prepare a big meal for us, often singing in the kitchen as she cooked. Some of my favorite childhood memories are of watching her in action while I flipped through her Betty Crocker cookbook and asked a million questions. She always made it a point to ensure that everyone at our house was fed, which usually meant her three kids and our friends. Some meals had her surrounded by about seven kids sitting around the table. It was chaotic, with some arguing, but there was also a lot of laughter. Having a warm home-cooked meal made it feel like home.

2) What dishes do friends and family request that you make the most?
We don’t have a specific meal that we make, as we like to try different things. However, I think two of my family’s favorite meals are Chicken Piccata and Shepherd’s Pie.

3) What has surprised you most about attending culinary school?
As a non-traditional student (older 🙂) I have really enjoyed watching the passion of some of the younger students. They are already creating amazing dishes and I look forward to seeing what the future holds for them.

4) What’s the best kept secret about attending Fox Valley Tech?
I have had the opportunity to work in several of the new culinary labs at Fox Valley, and they are incredible. Not only are the labs impressive, but the instructors also have a wide range of knowledge and experience that they share with the students.

5) What is your favorite Jones product and why?
This year, I used Jones Canadian Bacon for a homework assignment that required me to practice making Hollandaise sauce. I loved how flavorful, moist, and convenient the bacon was, and my kids enjoyed the final product – Eggs Benedict.

6) Anything else we should know about you?
I spent 24 years in the military, which allowed me the privilege of trying foods from around the world. It also made me realize how fortunate we are to have food readily available to most people. This experience ignited my passion for exploring diverse types of cuisine and trying to recreate those dishes at home.

Having traveled extensively and being away from home during many special occasions, I now invite others to join our family celebrations. We have welcomed several guests into our family traditions to ensure they also enjoy a nice meal on special days. This past Thanksgiving, my daughter invited several of her college friends, and I also had some college friends join us since they did not have a place to go. I am incredibly grateful for the opportunity to pursue my culinary degree, and I have learned so much throughout this journey.

Click here to contact Jacque.