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MADISON —Officials from Jones Dairy Farm and Madison College will dedicate the new Jones Dairy Farm Advanced Culinary Lab at the college’s Truax campus at 9 a.m. Friday, April 28. 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 food-service 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.

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