Jesse B. Jackson III is a lecturing instructor of Baking and Pastry Arts at the Culinary Institute of America (CIA), where he teaches with a focus on precision, creativity, and student empowerment. A Certified Master Baker (CMB), and Certified Higher Education Professional (CHEP), his specialties include advanced viennoiserie, contemporary plated desserts, chocolate showpieces, and doughnut artistry.
Inspired by his Godmother—an influential chef who instilled in him a deep respect for excellence and cleanliness—Jackson pursued formal training in the baking and pastry arts, earning two associate degrees. He first attended Johnson & Wales University, gained a year of real-world experience, then CIA, graduating in 2013.
Jackson worked in many Fine Dining restaurants, some in Boston—including as executive pastry chef at No. 9 Park, head pastry chef at Troquet, and pastry chef at Dune Restaurant. From 2008 to 2016, he was a volunteer pastry instructor at Dutchess BOCES Career and Technical Institute in Poughkeepsie, NY, where he coached SkillsUSA student competitors and taught baking/pastry/dessert theory.
In 2017, he launched Fedora Doughnuts in Rhode Island, a creative venture that reimagined fine-dining desserts as playful and beautiful doughnuts. He ran the business for three years before returning to his alma mater in 2020 as a baking and pastry chef instructor to teach a variety of courses, such as Baking and Pastry Techniques, Individual Pastry Production, and Contemporary Cakes, ultimately to mentor the next generation of baking and pastry professionals.
Outside the classroom, Jackson is a member of the Bread Bakers Guild of America, where he has taught classes on Advanced Viennoiserie, Pâte à Choux, and Doughnuts around the country. He is also a very active member of the Retail Bakers of America, teaching both virtual and in-person classes.
When not in the kitchen, Jackson enjoys eating pizza, the art of barbecue, and spending time with his two sons.