Culinary Institute of America (CIA) students Aubrey King and Jose Frayre are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, said Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef.
Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and G.P.A. of 3.0 or higher. More information about the program is found at www.jonesdairyfarm.com
Gardnerville, Nev., native Aubrey King originally hoped to become a registered dietitian, but soon realized the only part about nutrition she really enjoyed was the food. That’s when the CIA was lucky enough to get King as a student. King can trace her love of the culinary arts back to her grade-school days when she experimented in the kitchen. She would pretend to be Julia Child and talk to her audience—the food—in Julia’s well-known voice while creating sometimes tasty and sometimes not-so-tasty dishes.
In addition to helping her define her passion, talking to food also has brought King notoriety. She created a blog titled “I Talk to Food” during her first year at the CIA. King wrote about her experiences at culinary school as well as her journey to become a runner.
She now has more than 3,000 views a day with readers from all over the world. The blog includes original recipes, healthy-living tips and articles related to attending culinary school. Currently pursuing her B.P.S. in Culinary Arts Management, King expects to complete her studies at the CIA in February 2013.
Born in Mexico, Jose Frayre’s family immigrated to the U.S. and moved to Fort Worth, Texas, when he was in grade school. The fifth of six children, his education and culinary passion were closely tied to his close-knit family.
As a child, Frayre enjoyed helping his mother in the kitchen and she encouraged him to follow his love for food and cooking. Frayre has also found personal satisfaction in his involvement with community organizations such as the Junior Reserve Officers’ Training Corps and the Family Career and Community Leaders of America. Within his church, he was the assistant Vacation Bible School director, youth-group advisor and coordinator and assistant director of Sunday school. Since coming to the CIA, Frayre has worked as a tour guide and has been involved as a member of the Dean’s Council, a BPS representative for Student Government Association and the president of the Culinary Christian Fellowship.
Frayre is the first member of his family to attend college. After graduation, he would ideally like to move back to Texas and work for a chef like Dean Fearing before eventually opening a restaurant of his own. Currently pursuing his B.P.S. in Culinary Arts Management, Frayre expects to complete his studies at the CIA this October.
Founded in 1889, Fort Atkinson, Wis.-based Jones Dairy Farm is a family-owned and operated company specializing in quality processed pork products including all-natural breakfast sausage, ham, Canadian bacon, cherry hardwood and hickory smoked bacon, liver sausage, and scrapple. In honor of the scholarship endowment, the CIA renamed the Breakfast Cookery kitchen the “Jones Dairy Farm Kitchen” where both Breakfast and Lunch Cookery courses at the CIA are held. Visit www.jonesdairyfarm.com for more information.