Culinary News from The Culinary Institute of America

Vintner Julia Jackson Addresses CIA Bachelor’s and Associate Graduates

Hyde Park, NY – In a pair of commencement ceremonies at the New York campus of The Culinary Institute of America, vintner and environmental advocate Julia Jackson told graduates to be curious, creative, and tenacious. Jackson, the second-generation vintner and proprietor of California’s Jackson Family Wines, delivered the keynote address to bachelor’s degree recipients on April 11 and associate degree recipients on April 12.

“Climate change is the greatest issue we face in our lifetime. It threatens our land, our access to reliable food sources, and our livelihoods,” Ms. Jackson said. “Big problems call for creative solutions. Your immersive curriculum in this topic, and other topics at The Culinary Institute of America, have prepared you to be the next leaders and problem solvers in the world of food. Tap into that creativity and don’t give up.”

Ms. Jackson established the Grounded Summit in 2019 to share solutions to the climate crisis and she has created partnerships with organizations such as the Leonardo DiCaprio Foundation. Inspired by her mother, she also founded Cambria Seeds of Empowerment, which celebrates women who overcome hardships and awards $100,000 a year to organizations that embody the values of equality, community, and spirit.

Ms. Jackson works with the marketing department at Kendall-Jackson Wine Estate & Gardens, as well as with the international sales team—bringing appreciation of her family’s wines around the world. She is also proprietor of the family’s Cambria Estate Wines, produced from a vineyard where she was raised.

The amphitheater at The CIA at Copia in Napa, CA is named in honor of Jackson Family Wines.

Both commencement ceremonies can be found online, including Ms. Jackson’s address to recipients of bachelor’s degrees in Food Business Management, Culinary Science, and Applied Food Studies and her remarks to associate degree graduates majoring in Culinary Arts and Baking & Pastry Arts.

Photo Caption and Hi-Res Image:

Vintner and environmental advocate Julia Jackson addressed graduates of The Culinary Institute of America at bachelor’s and associate commencement ceremonies at the CIA’s New York campus on April 11 and 12, 2019. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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