In the latest episode of The Perfect Rise Podcast, we had the honor of sitting down with Chef Jesse Jackson III, CMB—a Baking & Pastry Chef Instructor at the Culinary Institute of America (CIA) and one of only two African American Certified Master Bakers. His journey from a struggling student to a celebrated pastry chef and educator is nothing short of inspiring.
If you're dreaming of a career in baking and pastry or wondering whether culinary school is the right path for you, this episode is a must-listen. Jesse dives deep into the realities of the industry, the biggest mistakes students make, and the mindset shifts needed to thrive in the world of professional baking.
The Road to Becoming a Pastry Chef
Chef Jesse’s journey started with a struggle—he wasn’t naturally talented at baking. But instead of giving up, he committed to practicing, learning, and mastering the craft. This dedication led him to attend culinary school, work in fine dining, launch his own business (Fedora Doughnuts in Rhode Island), and ultimately become one of the youngest instructors at the CIA in Hyde Park, NY.
He shares how his early setbacks helped him develop the patience and persistence needed to excel in a competitive industry. His message? Master the fundamentals, and success will follow.
The #1 Lesson for Pastry Students
One of the biggest takeaways from this episode is Jesse’s emphasis on patience and technical foundations.
“Everyone wants to jump straight to the flashy stuff they see on TikTok and Instagram, but they don’t realize that behind those creations are years of mastering the basics. You have to walk before you run.” – Chef Jesse Jackson III
From perfecting the creaming method to piping the perfect éclair, Jesse stresses that repetition and discipline separate great pastry chefs from the rest.
Should You Go to Culinary School?
With the rise of food influencers and self-taught bakers, many people wonder if culinary school is still worth it. Jesse offers a balanced perspective:
- Culinary school provides structured learning, industry connections, and a solid foundation in both technique and professionalism.
However, it’s not the only path—some chefs succeed through apprenticeships, mentorships, and hands-on experience.
- The key is to find an environment that fosters growth, whether in a classroom or a high-level bakery.
Advice for Those Considering a Career in Baking & Pastry
For those just starting out, Jesse encourages total immersion in the industry:
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Read everything—old culinary magazines, textbooks, and industry reports.
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Find a mentor to guide you through career decisions.
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Seek out experiences beyond school—stage at bakeries, explore different disciplines, and challenge yourself.
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Understand your long-term goals—do you want to be in fine dining, run a bakery, or transition into education?
Want to Teach Pastry Arts? Here’s What It Takes
For those thinking about moving into culinary education, Jesse pulls back the curtain on what it takes to be a pastry instructor at the CIA.
“You need to not only master the craft but also be able to teach it. It’s one thing to bake croissants—it’s another thing to explain the lamination process in a way that students truly understand.”
He discusses the rigorous application process, the importance of understanding ingredient functionality, and why a chef’s ability to teach is just as important as their ability to bake.
Listen to the Full Episode
Whether you're a culinary student, an aspiring pastry chef, or a seasoned professional looking to transition into teaching, this episode is filled with game-changing insights that can help you take your career to the next level.
🎧 Listen now: The Perfect Rise: Conversations with the RBA and Chef Jesse Jackson III
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Have questions or thoughts about this episode? Drop a comment below or email us at kimberly@retailbakersofamerica.org!