Aug. 19, 2022 – In the blink of an eye, toddlers tugging on their parents’ apron strings become teenagers pondering a career path to their future. Their consequential decision is not made in isolation. Family, friends, teachers, guidance counselors and yes, even social media “influencers” affect high school students at this pivotal time in their lives. Sage guidance is critical as is some important homework for parents, especially for children interested in culinary arts/hospitality careers. “Take an active role in your children’s investment in themselves because there is a ton of scholarship money available to students and many of them don’t take advantage of it. Learn what resources are available,” Chef Philip H. Jones, Chaîne member, CEO/Chairman of Jones Dairy Farm and sponsor of Chaîne’s Jeunes Chefs Rôtisseurs Competition, said to Chaîne in an Aug. 9 telephone interview when asked what parents can do to support their children who express an interest in becoming a chef.
While some parents may not perceive culinary arts as a real career, it’s just the opposite. “Culinary education, like any education, is expensive. It’s an investment in one’s future that really can take young people into so many career avenues. You learn so much about organization and management by being in that business that it is a bona fide career path,” Philip said. He advises parents to seek out information from high school guidance counselors, local community foundations and financial aid offices at schools, colleges and universities to help their children fulfill their dreams.
His own personal educational journey took him from what he thought would be a career as an archaeologist to a fulfilling career as a chef and business executive. As he began his freshmen year with courses in anthropology, he said it didn’t take long to realize it wasn’t for him. He followed his heart. “What I thought I wanted and how I was going to get there were two very different things. I quickly found a home in the culinary world,” he said. That world included years of working and studying in France where in 1984, he earned Le Grand Diplôme d’Etudes Culinaries, La Varenne.
Philip reflects on his days as a culinary student with humor. “We had a gas burner and a whisk. I’m not saying I’m as old as dirt but I am definitely a dinosaur!” He is a type of dinosaur that thankfully will never be extinct. He has been sharing his knowledge and expertise with young culinarians for more than 30 years.
Under his leadership as President and CEO of Jones Dairy Farm from 2001-2021, the company has long supported and continues to support national and local culinary schools, and young chefs. With financial support from Jones Dairy Farm, the culinary arts program at Madison Area Technical College in Madison offers students a state-of-the-art learning environment, the Jones Dairy Farm Kitchen. Philip can see and feel students’ passion for their futures. “Students in culinary programs are there for a dedicated reason. It’s amazing when you’re witnessing those students in the classroom. There is a level of engagement you don’t see in a lot of other places. And I find that really rewarding,” Philip said.
In June 2023, Madison College will host the Chaîne’s Jeunes Chefs Rôtisseurs Competition with Jones Dairy Farm a major sponsor. Regional competitions in early spring will select the young chefs who will travel to Madison to compete for the national title. Philip anticipates from eight to 12 young chefs will face off as finalists in Madison. The champion will then advance to an international competition. Jones Dairy Farm’s support for young chefs is embedded in their “Commitment to Culinary” business philosophy. Competitions are capstone events that speak to a daily commitment to support culinary students and young chefs.
The company has awarded more than 145 scholarships to students enrolled in the Culinary Institute of America (CIA) in Hyde Park and San Antonio, Madison College, and Fox Valley Technical College, another Wisconsin school offering a culinary arts/hospitality program. Each student’s educational journey is as unique as their fingerprints as they decide between attending a nationally known school solely focused in culinary arts or a local school with a plethora of academic programs. “Culinary schools all have their special niche and reason for being. Whichever one works best for them, pursue your passion,” Philip advises students.
The company considers their scholarship recipients part of their Jones Dairy Farm family so their family is ever expanding. Besides Philip, four other members of the leadership team have culinary credentials so they have walked the walk of these students, a bond that authentically connects generations.
Support for culinary education is also smart business strategy. Philip said when he returned to the United States from studying and working in France, he noticed chefs remained loyal to familiar brands they used in culinary school. “I found it fascinating, I never forgot.” He returned to his roots and the family business in Wisconsin.
Founded in 1889, Jones Dairy Farm, based in Fort Atkinson, Wisconsin, produces All Natural Sausage, Naturally Smoked Hams, and Dry-Aged Bacon products and is known worldwide for its clean ingredient statements, minimal processing, fresh ingredients and small batches. That consistency strengthens both business relationships and the bridge to the next generation of culinarians and customers. The two go hand-in-hand.
“It’s very much a grass roots strategy of developing people’s awareness of who we are, what we do, and what we stand for as a company, which many times aligns with what their aspirations are for their own careers. You can count on us down the road,” Philip said.
There is no doubt the last few years have been challenging but Philip sees the same passion for the profession today as in years past. After all, everybody has to eat every day! Philip believes the hospitality component of the dining experience cannot be diminished. “We all love to go where hospitality is front and center, where we are welcomed as a guest and get to enjoy someone’s labor of love. Those are the things in a very crazy world that I think help keep us all grounded. It’s time with family, with friends, a ritual whether at home or dining out that is going to continue into the future. It’s not going to change,” he said.
For Chaîne members, it’s la raison d’etre. Sharing delectable food and fine wine while basking in a beautiful atmosphere, whether it be a themed Halloween party or a formal gala, Chaîne members instantly connect as kindred spirits. Philip said they are thrilled to be a Chaîne sponsor and partner.
“First of all, Vive la Chaîne! It’s a wonderful organization that we’re really proud to be affiliated with. We gets lots of brand recognition. It’s a unique advertising opportunity for us because it crosses through Chaîne in both retail and food service segments. There are so many people who are food enthusiasts and they are usually the demographic who appreciate our products,” Philip said. “And Chaîne events are really fun!” In 2020, he was awarded the Chaîne des Rôtisseurs Maître Restaurateur Ribbon and in 2021, the Bronze Star of Excellence.
In addition, his many career culinary accomplishments include serving today as a member of the Board of Trustees of The Culinary Institute of America (CIA) Hyde Park campus and as a member of the Board of Directors of the North American Meat Institute (NAMI). In 2014, NAMI honored Philip with their Edward C. Jones Community Service Award and in 2017, he was inducted into the Wisconsin Meat Industry Hall of Fame. In 2020, he was named an American Academy of Chefs Honorary Fellow.
At the 2021 American Culinary Federation (ACF) National Convention in Orlando, Philip received the ACF Presidential Medallion as did Bailli Délégué des Etats-Unis Bertrand de Boutray. In addition, at the 2021 event, Bertrand and Kevin Dunn, Executive Director, Confrérie de la Chaîne des Rôtisseurs, were inducted into the American Academy of Chefs Honor Society. “Jones Dairy is a true partner to the Chaîne and it was wonderful to see Philip, along with our own Bailli Délégué des Etats-Unis Bertrand de Boutray, recognized by the American Culinary Federation last August with the ACF’s highest award. It’s this community of gourmands that make the Chaîne such a special place,” Kevin said.
These awards are symbols of a rich history and a bright future as young culinary professionals seek to emulate the “dinosaurs” who have years of experience in the industry. Chef Susanne Ebacher-Grier, Chaîne member, was recently awarded the ACF Presidential Medallion at the 2022 ACF Convention in Las Vegas. As a young chef, she said she watched the Presidential Medallion being awarded and set that as a goal for herself. Now a Chef Instructor at the high school level, Susanne is a vitally important bridge between the “dinosaurs” and young adults aspiring to enter the profession.
And to ensure the future remains bright, parents and grandparents can help by encouraging their toddlers to keep tugging on their apron strings!
Links
Madison Area Technical College
Madison Area Technical College – Culinary Arts Program
Fox Valley Technical College – Culinary and Hospitality Program
American Culinary Federation (ACF)
Culinary Institute of America (CIA) – Hyde Park, New York campus