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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – 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 and . According to Philip H. Jones, sixth-generation president of Jones Dairy Farm, his company is most proud of the 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.

Photo Caption and Hi-Res Images

Philip Jones, president of Jones Dairy Farm, with CIA students during a visit to The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

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, 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.

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. For more information, visit .

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