Philip Jones Elected to Wisconsin Meat Industry Hall of Fame
Jones Dairy Farm President Philip Jones was one of three individuals with outstanding lifetime contributions to the meat industry inducted into the Wisconsin Meat Industry Hall of Fame Class of 2017 held at a recognition ceremony on May 4, 2017.
The Wisconsin Meat Industry Hall of Fame was created in 1993 to recognize individuals who have made significant contributions to the meat industry in Wisconsin. The Hall of Fame program is coordinated by and housed in the University of Wisconsin-Madison Meat Science and Muscle Biology Laboratory. Philip, who is the sixth generation to lead the family business, is also the third member of the Jones family to be inducted into the Wisconsin Meat Hall of Fame. Milo Jones, the founder of the company, was inducted in 1994, and Philip’s grandfather Edward Jones, a third generation of the Jones family to head the firm, was inducted in 1997.
Philip Jones has always been passionate about family and great food, and anticipated becoming part of the family business. But as early as the 5th grade, Philip also had a love for cooking. This passion ultimately led him to Paris, where he trained to become a chef at La Varenne. Following graduation, Philip returned to the United States, working for more than 10 years as a professional chef.
In 1991, Philip joined Jones Dairy Farm as the operations manager of Ralph & Paul Adams, a subsidiary plant located in Delaware. Throughout the 1990’s, Philip took on increasing positions of responsibility that gave him experience in many facets of the business. On September 1, 2001, Philip became President and CEO, taking over for his father, Edward C. Jones, Jr. Philip is also the President of the company’s three subsidiary businesses that include Ralph & Paul Adams, Habbersett, and Sunshine Burger & Specialty Foods.
Philip is the eighth president of Jones Dairy Farm, and all of his predecessors had the last name Jones too. As a result, Philip has made it his mission to carry on the Jones family legacy of doing things the right way, steeped in tradition and honesty, just like founder Milo would have wanted. This includes the use of simple ingredients and original recipes.
Philip is a visionary who has effectively positioned Jones Dairy Farm for the future by making courageous yet pragmatic decisions allowing the company to more than double in size since taking over leadership of the family business. His vision resulted in significant, much-needed changes such as moving away from direct-store-delivery distribution, automating production to drive operational efficiencies, and improving Jones’ competitiveness in the marketplace. Philip was instrumental in expanding production capacity to serve a growing and global customer base, shuttering a 100-year-old plant and converting it to a culinary center, creative studio and retail market featuring Jones products and Wisconsin-made specialty goods. This complex, which is a tangible tribute to Jones family traditions and history of the company, wouldn’t exist without Philip’s vision and passion for both family and great food.
Although Philip is proud of his accomplishments and his induction into the Wisconsin Meat Hall of Fame, he is also well aware of the six generations of family members who came before him who helped pave the way for Jones Dairy Farm’s enduring success. “This honor belongs to my father and grandfather, and the entire Jones family, past and present, who worked tirelessly to help make the company what it is today.”
Learn more about the Wisconsin Meat Hall of fame here.
Jones Dairy Farm sponsors Madison College Culinary Arts teaching kitchen
MADISON, Wis.—Officials from Jones Dairy Farm and Madison College will dedicate the new Jones Dairy Farm Advanced Culinary Lab at the college’s Truax campus on Friday, April 28 at 9 a.m. The name recognizes the company’s support of the college’s culinary arts students and program. The 128-year-old, family-owned company located in nearby Fort Atkinson also established the Jones Dairy Farm Culinary Scholarship which is awarded annually to eligible culinary arts students.
The new facility is the centerpiece of culinary arts instruction at Madison college. In this teaching kitchen, students learn advanced culinary skills including farm-to-table and artisan cuisine, as well as high-volume breakfast, lunch and dinner.
Philip H. Jones, sixth-generation president of Jones Dairy Farm, a leading producer of all-natural breakfast sausage, dry-aged bacon and naturally smoked ham for the foodservice and retail industries, said “This is an exciting time for the Culinary Arts program at Madison College and as a company with longstanding roots in the community, Jones Dairy Farm is proud to make culinary education accessible to more students throughout Wisconsin.”
A professionally trained chef, Jones says culinary education was an important part of his upbringing. “We are committed to help cultivate future generations of talented food service professionals. The Jones Dairy Farm Advanced Culinary Lab is evidence of that continued commitment.”
In addition to the teaching kitchen, Jones Dairy Farm established the Jones Dairy Farm Culinary Scholarship through the Madison College Foundation. The endowed fund provides vital scholarship support for up to five Madison College culinary students each year.
The Jones Dairy Farm Advanced Culinary Lab is one of numerous spaces named to recognize major gifts to Madison College’s Culinary Arts program. Diane’s Delicious Diner, the college’s gourmet dining facility, open to the public in spring and fall, honors Madison philanthropist Diane Ballweg.
Jones Takes Home Three American Advertising Awards
The Jones Dairy Farm marketing team has received many awards throughout the years—and 2017 was no different. American Advertising Awards, formerly the ADDY Awards, is the advertising industry’s most representative competition, attracting more than 40,000 entries every year in local competitions.
This year, our team took home three Silver ADDYs for the following categories in our local competition:
Websites –
Microsites
This category recognizes web pages or series of pages that feature specialized information but support the overall parent website. The Jones Brinner microsite does just that. Complete with interactive quizzes, prep tips and more, it’s an engaging ode to all things brinner. Check it out!
Online Film, Video & Sound Campaign – Internet Commercial
The Jones Breakfast Hack videos, which were developed specifically for social advertising, were honored in this trendy category. The videos provide users with quick tips and tricks that make breakfast easier—whether they’re entertaining overnight guests or rushing out the door before school.
Social Media – Campaign
Recognizing creative executions of brand advertising, marketing and/or promotion across social media, the Jones Family Rules Facebook canvas ads were a shoo-in. Featuring breakfast hack videos and recipes, they’re a fun way for consumers to engage with our latest marketing campaign.
Jones Wins Area Chamber of Commerce 2015 Economic Contribution Award
The Fort Atkinson Area Chamber of Commerce presents its annual Economic Contribution Award to that individual, business or organization that has contributed to, and promoted the objectives of the Fort Atkinson Area Chamber of Commerce in the area of job growth and retention, capital investment, facility expansion, community involvement and/or innovation. This award was created in 1973, and is regarded as the chamber’s most prestigious recognition. Past recipients include some of our largest employers who have positively impacted job creation, and individuals who have had a vision of growing their own companies as well as our business community overall.
The selection committee for this award consists of past chamber presidents who met in mid-January to select this year’s recipient from a list of worthy nominees that had been submitted by our members.
This year’s recipient has played a prominent role in Fort Atkinson’s history, as six generations have all contributed to its success. In fact, you could say they have a history of great taste. Their products are known internationally, they are one of our largest employers, and their recent expansions will not only improve production, but increase tourism traffic to our area.
It is rare for a growing company to remain close to its roots and not relocate to a bigger city, but the land purchased for just $1.25 an acre more than a century ago is still home to this leader in food processing and retail. Wherever you go in Fort Atkinson, you see their family name; evidence of their deep commitment to this community. Additionally, they do their work quietly and outside the limelight, content to let their products speak for themselves.
When they ARE in the headlines, it is for reasons that earned them this year’s Economic Contribution Award. Jones Dairy Farm has, over the course of 127 years, learned to seize opportunities that others may miss, and adjust to the rapidly changing economic times. In 2015, it was the closing of McCain Foods that opened a door for their company to plan for an eventual increase in production. They were already in the planning stages to expand the Jones Dairy Market Store, which has always been a hidden gem for locals, but which can now accommodate the tour buses that frequent The Fireside and Nasco International Outlets. In addition, they were able to retain some jobs that otherwise would have left our area.
The Jones family members received this same award in 2004 for their selfless contributions to our community. They are so service-minded that there is a national award, named in their honor and given by the American Meat Institute, to an individual who has led his or her company in volunteer efforts that enhance the community where that company resides. We can speak from personal experience that the entire company follows this philosophy of service, as they annually support the chamber’s Project Lead endeavors and the New Teacher Welcome, and their employees volunteer for Rhythm on the River, the Chamber Board, and community organizations such as Tomorrow’s Hope, the Boys & Girls Club and United Way. Probably the most notable of their local contributions is the fact that they provide rent free operating space for the Fort Atkinson Food Pantry.
Like many of us, Jones Dairy Farm is looking to attract top-notch talent to help build their company, but they’re not leaving that to chance. They established an endowed scholarship at the Fort Atkinson High School, to educate and encourage high school seniors to pursue a rewarding career in an industrial field by attending an accredited technical college in Wisconsin. They have a strong internship program and have hired many of those students for permanent positions in the company.
The current President and CEO, Philip Jones, is not able to be with us tonight as he is traveling on business. But as is typical of this family, when told of the honor, he insisted that the company employees in attendance tonight come to the stage to accept this honor. In his words, “We don’t do what we do to earn awards, and we certainly don’t do it alone. Every Jones Dairy Farm employee contributed to tonight’s honor. They should be the ones to accept.”
So without further delay, please welcome Jones Dairy Farm employees Jeff Theder, Julie Ankomeus, Ryan Robinson, Parker Detjens, Susie Hannam, Mariah Hadler, Kevin and Terri Kostroski, Gina Steiner, and Jeanne Schulenburg to the podium to accept the chamber’s 2015 Economic Contribution Award.
Philip Jones Joins The Culinary Institute of America Board of Trustees
HYDE PARK, N.Y. – Philip Jones, the sixth generation president of Jones Dairy Farm, was elected to The Culinary Institute of America (CIA) Board of Trustees for a three-year term at the college’s recent annual meeting.
Philip has been actively involved with the CIA since 2004. Over the years he has been a member of the Society of Fellows and was instrumental in Jones Dairy Farm establishing an endowed scholarship fund that supports CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management. One of the most sought-after scholarships at the CIA, Jones Dairy Farm has awarded nearly 30 recipients to date.
“Our affiliation with The Culinary Institute of America gets better and stronger every year and I’m both honored and excited to be serving along with the other members of the Board of Trustees,” said Jones. “One of the most gratifying aspects of this business is being involved with students who are passionate and driven. I look forward to Jones Dairy Farm’s long-standing support to continue for years to come.”
Prior to joining Jones Dairy Farm, Philip trained to become a chef at La Varenne, a well-respected French cooking school. Following his experience in France, Philip moved back to the United States where he worked for more than 10 years as a professional chef at a number of restaurants across the country. In 1991, Philip joined Jones Dairy Farm as the manager of a subsidiary plant located in Delaware. Throughout the 1990’s, Philip took on increasing positions of responsibility at the company including Manager of Maintenance & Engineering and Vice President of Product Development. He assumed his current position of President and CEO of Jones Dairy Farm on September 1, 2001.
The CIA Board of Trustees consists of 25 highly respected leaders in the foodservice industry and business world. They provide expert governance and guidance for the not-for-profit college, and are not compensated for their services.
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
Jones Dairy Farm Establishes Scholarship for Culinary Students
Jones Dairy Farm, a 126-year-old family-owned-and-operated business and leader in all-natural breakfast sausage for the food service and retail industries, has extended its support for culinary arts education around the country by establishing an annual scholarship for Pennsylvania College of Technology students.
The Jones Dairy Farm Culinary Scholarship will benefit two students each year who are enrolled in the college’s culinary arts and systems bachelor-degree major or the culinary arts technology associate-degree major, have successfully completed two semesters, and have achieved a GPA of 2.75 or higher.
Based in Fort Atkinson, Wisconsin, Jones Dairy Farm produces high quality, all-natural sausage, naturally smoked ham and Canadian bacon, and dry-aged bacon for consumers around the world. More than 200 of the company’s products are certified gluten-free.
“Jones Dairy Farm has a long history of supporting the education of future leaders in the culinary industry,” said Robb Dietrich, executive director of the Penn College Foundation. “We’re excited for the students that they have decided to partner with Penn College by establishing this scholarship, and we look forward to expanding the relationship in the future.”
Representatives of Jones Dairy Farm recently visited the college to present an educational session and tasting of its products – working in the kitchen with culinary arts students to prepare the tasting items – and to present the scholarship to its first recipient, culinary arts and systems student Sarah B. Fiedler, of Lock Haven.
Those interested in contributing to a Penn College scholarship or establishing one can send a donation to the Penn College Foundation, One College Avenue, Williamsport, PA 17701; give online or call the Institutional Advancement Office toll-free at 866-GIVE-2-PC (866-448-3272).
Students interested in applying for the Jones Dairy Farm Culinary Scholarship or any of the more than 200 scholarships administered by the Penn College Foundation should complete the online scholarship application.
To learn more about culinary arts and related majors at Penn College, call 570-327-4505.
For information about Penn College, a national leader in applied technology education and workforce development, email the Admissions Office or call toll-free 800-367-9222.
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Article: https://pctoday.pct.edu/jones-dairy-farm-establishes-scholarship-for-culinary-students/
Jones Sponsors Teaching Kitchen at the CIA’s New Student Commons
Hyde Park, NY, January 23, 2015 – The Culinary Institute of America is naming the high-volume-production teaching kitchen in its new Student Commons at the Hyde Park campus after Jones Dairy Farm, in recognition of the company’s ongoing support of the college.
The Jones Dairy Farm Line and Kitchen will be a centerpiece of the dining area of the Student Commons building, and home to CIA classes in high-volume breakfast, lunch, and dinner cooking. The facility, currently under construction, is part of a major expansion and renovation of the CIA’s Student Recreation Center, and it is scheduled to begin serving CIA students in the summer of 2015. The existing high-volume production kitchen, in the college’s Roth Hall, was dedicated to Jones Dairy Farm in 2006.
“The CIA is deeply grateful to once again partner with Jones Dairy Farm in our drive to provide the world’s best culinary education,” said CIA President Tim Ryan. “Our organizations have a 20-year relationship, through which we are advancing our goals of excellence, entrepreneurship, and innovation for our students.”
Jones Dairy Farm is a 125-year-old family-owned and operated business and leader in all-natural breakfast sausage for the foodservice and retail industries. The company is based in Fort Atkinson, WI.
In addition to supporting the creation of this newest teaching kitchen, Jones Dairy Farm has championed the education of future industry leaders at the CIA by sponsoring student culinary teams, providing its products for use in hands-on kitchen classes, and underwriting the CIA’s Worlds of Flavor Conference and Leadership Awards. According to Philip H. Jones, sixth-generation president of Jones Dairy Farm, his company is most proud of the Jones Dairy Farm Scholarship Fund that supports CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management. One of the most sought-after scholarships at the CIA, Jones Dairy Farm has awarded nearly 30 recipients to date.
“Our involvement with the CIA has always been about the students and we could not be more honored to be a partner in this major expansion that advances education and hands-on training at the Hyde Park campus,” said Mr. Jones, a professionally trained chef. “Located in the hub of student life on campus, the new Jones Dairy Farm Line and Kitchen will continue our unwavering and long-term commitment to the entire student body at the college.”
When completed, the innovative food operations in the 97,000-square-foot Student Commons will also feature a pop-up restaurant run by bachelor’s students in the college’s “Intrapreneurship” concentration, a marketplace, a microbrewery, and à la carte student dining. The Commons also includes a gymnasium that is home to the CIA’s intercollegiate basketball and volleyball teams, racquetball courts, indoor pool, cardio and weight rooms, exercise studio, and facilities for student clubs.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor’s degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies, as well as certificate programs in culinary arts and wine and beverage studies. As the world’s premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 47,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. For more information, visit ciachef.edu.
About Jones Dairy Farm
Based in Fort Atkinson, Wisconsin, Jones Dairy Farm products offer the old-fashioned quality one would expect from a family-owned and operated business started more than 125 years ago. Jones Dairy Farm produces the highest quality all natural sausage, ham, bacon, liver sausage and Canadian bacon for consumers around the world. The Gluten-Free Certification Organization (GFCO) has certified more than 200 Jones Dairy Farm products as gluten free.
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