Executive Pastry Chef Jesse B. Jackson, III CPC is one of five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton. Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.
Jesse was raised in Hyde Park, NY, the home of the Culinary Institute of America, Executive Pastry Chef Jesse Jackson III grew up surrounded by culinary education. His godmother, a teacher of culinary arts at a vocational school in Poughkeepsie, NY, has been a source of inspiration for him since he entered the industry at 16 years old. Jesse began his career on the savory side of the kitchen, but he soon transitioned to a pastry setting. At first dubbed “Messy Jesse” by his chef instructor for getting chocolate and/or flour on almost every surface, Jesse buckled down with extra classes and a lot of hard work to whip his skill set into shape.
As a young pastry cook and graduate of Johnson & Wales University in Providence, Jesse honed his talents at several resorts and restaurants, including Walt Disney World, Todd English Enterprises, and the Boca Raton Resort & Club before returning to culinary school – this time at the CIA, in his hometown of Hyde Park – for a second degree. Upon graduating, he set his sights on Boston, beginning in Eastern Standard’s high-volume kitchen where he learned the importance of speed and efficiency while working the pastry station solo. Jesse then spent a summer on Nantucket at Meursault Wine Bar and Dune Restaurant before returning back to Boston to lead the pastry team at Troquet in 2014. In June 2015, Jesse celebrated his birthday with dinner at No. 9 Park, and left the restaurant vowing to one day work in the No. 9 kitchen – a dream which came true just a few months later.
As No. 9 Park’s Executive Pastry Chef, Jesse runs the pastry and bread programs for the restaurant. Through his weekly changing desserts and original bread recipes, Jesse hopes to one day be known for his unique style and technical knowledge. Jesse considers himself a lifelong learner and as a manager, enjoys mentoring his cooks and interns. One of his biggest achievements to date was competing in the 2016 Pastry Live Signature Plated Dessert Competition in Atlanta; he hopes to be selected to compete again in 2017 in this event as well as in Chocolatier of the Year, held in September 2017. In March 2017, Jesse was chosen by JWU to speak at a conference for students and faculty about success in the industry as an Alumni Leader.
Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!
Monies raised will support the nonprofit Bakes for Breast Cancer and the research of Dr. Shom Goel at Dana-Farber Cancer Institute.