

Blog
Read what we’ve been up to

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.
Related Blogs

Masters Chefs’ Institute Recognizes Jones with Seal of Excellence
Jones Dairy Farm recently announced that two foodservice products, Jones Dry Aged Cherrywood Smoked Bacon and Uncured No Sugar Ham, surpassed the rigorous testing process to qualify for the prestigious Master Chefs’ Institute (MCI) Seal of Excellence, proving they meet the highest standards of quality and taste. What Is the Master Chefs’ Institute? The Master […]

Creative Bacon Slab Recipes to Elevate Your Menu
When it comes to premium bacon, Jones Dairy Farm Dry Aged Cherrywood Smoked Slab Bacon delivers unmatched quality, flavor, and versatility. Whether you’re crafting brunch classics or innovative small plates, this raw half slab bacon offers endless possibilities to enhance your menu. Here are 12 delicious bacon slab recipes to put this premium cut to […]

Child Nutrition Offerings for Schools from Jones
When it comes to feeding kids in schools, finding nutritious, high-quality options that students actually enjoy can be a challenge. That’s where Jones Dairy Farm steps in. With over 135 years of tradition and a commitment to simple, all natural ingredients, we provide wholesome, protein-packed child nutrition offerings that meet school nutrition standards — without […]

Discovering Million Dollar Bacon: The Ultimate Indulgence
What Is Million Dollar Bacon? Million Dollar Bacon is a luxurious twist on traditional bacon, celebrated for its rich, sweet, and savory flavor profile that transforms breakfast dishes. Originating in trendy brunch spots across the United States, this gourmet candied bacon is typically thick cut and glazed with a mix of brown sugar, black pepper, […]