TINLEY PARK, IL — Chef Jesse Jackson III, CMB, and Retail Bakers of America are teaming up to teach the art of making gourmet donuts to retail bakers on April 24.
During the virtual class, Chef Jesse will demonstrate his techniques for creating mango and white sesame donuts with sesame brittle and angel food cake.
Jackson is a graduate of both Johnson & Wales University in Providence, RI, and The Culinary Institute of America in Hyde Park, NY. He has worked at restaurants throughout New England, including Isabelle’s CurlyCakes, part of the Todd English Enterprise restaurant group; Eastern Standard Kitchen & Drinks, and Troquet Restaurant in Boston; and Dune Restaurant in Nantucket, MA. He was also the pastry chef at No. 9 Park in Boston.
After two years at No. 9 Park, Jackson opened Fedora Doughnuts, a specialty donut and coffee catering concept. Currently, he works as a baking and pastry chef instructor at The Culinary Institute of America, where he has achieved two notable professional certifications: Certified Master Baker (2022) and Certified Higher Education Professional (2021).
