Jesse Jackson III has built a career defined by discipline, creativity, and an unwavering commitment to craft. From early lessons in a high school culinary classroom to earning the title of Certified Master Baker, he has become one of the most respected educators and bakers in the field today.  

Whether he’s mentoring students at The Culinary Institute of America, developing refined donut concepts through Fedora Doughnuts, or preparing to open a boutique hotel in Connecticut, Jesse approaches each project with intention, precision, and deep respect for the work. 

We caught up with him to talk about how it all started, what drives him, and what he’s building next.

Let’s start at the beginning. Your godmother was a culinary arts teacher, right? What kind of influence did she have on you? 

She taught us to hold ourselves to high standards, no matter where we worked. Whether it was a diner or a five-star restaurant, she expected excellence. She paid attention to every detail, and she made sure we did too. Clean the table, then clean underneath it. Always leave it cleaner than you found it.  

She used to call me “Messy Jesse,” which I hated, but it pushed me. After high school, I made it a point to never give anyone a reason to call me that again. People now compliment me on how clean and organized I am, and that comes directly from her. 

You went to both Johnson & Wales and the Culinary Institute of America (CIA). What was that experience like, and how did each school shape your approach? 

I earned an Associate’s Degree in Pastry at Johnson & Wales University in Providence, RI. After that, I worked in Boston for a year for Todd English, then enrolled at the CIA. Both programs were in baking and pastry, but they were quite different. Johnson & Wales had a more creative approach to teaching. I got involved in clubs, competitions, and weekend classes. I remember our plated dessert class—every day we came in with two different design ideas, and the chef would talk through them with us before we executed. It taught me how to harness creativity. 

CIA was more structured and focused on theory. I learned about the history behind ingredients and techniques. We studied the origins of products like Genoise cake or Crème Anglaise, and I gained a real respect for repetition and cleanliness. Having both experiences gave me a balanced foundation. 

You’ve worked in high-end restaurants but also launched Fedora Donuts. What led you from plated desserts to donuts?

After leaving my position as Executive Pastry Chef at No.9 Park in Boston, entrepreneurship was on my mind. I started thinking about what kind of business I could run long-term. My first idea was croissants, but the market wasn’t quite there yet. Macarons were everywhere, and I didn’t want to compete in that crowded space.  

Doughnuts made sense—they’re affordable, loved by all kinds of people, and offer room for creativity. Almost every culture has some form of fried dough. 

The name “Fedora Doughnuts” came from the hats I used to wear all the time. People could spot me in a crowd by my hat, and I wanted the brand to feel personal but still unique. My concept was to take elements of fine-dining desserts and reimagine them as donuts. One of my favorites was a mango white sesame doughnut with sesame brittle [pictured] and mango carpaccio. It let me apply high-level skills in a way that was fun and accessible. 

You’re a Certified Master Baker now, which is a huge achievement. Can you walk us through what that process was like? 

It’s a multi-step process. First, you need to document 10 years of high-level experience. Then there’s a 200-question online test on everything from ingredient functionality to bakery management. 

Finally, there’s the practical exam—two full days, 14 to 15 items, each scored individually. Everything is graded to very specific standards. For example, baguettes must be exactly 21 inches. Danishes must weigh 2.5 ounces. 2.49 ounces is a fail in that category.  

You need to earn at least 75 percent in each category to pass. There’s also a baker’s math test at the start. If you don’t pass it, you can’t move on to the practical portion. And two of the items are “mystery” products, where you only get the method in advance but not the actual item until 24 hours before. When I took the exam, those ended up being focaccia and biscotti. 

Did anything surprise you about the process? 

I actually failed the lamination category the first time. That was a blow. I really thought I had nailed it. But I scheduled a retest and spent the next month making danishes every single day. When I retook it, there was no doubt—I was ready. That experience deepened something I now apply to everything: the pursuit of perfection through practical precision. It’s not about being perfect. It’s about striving for it, every step of the way. 

How did your teaching job affect your ability to prepare? 

It helped a lot, honestly. I had access to an equipped bakeshop and time on the weekends. I also practiced with two colleagues who were preparing for the same exam. We gave each other feedback and leaned on each other’s strengths—one was great with bread, another with laminated doughs, and I had experience with donuts. That collaboration was a big part of our success. 

When we talked in the past, you mentioned the importance of asking “why.” Can you say more about that? 

Absolutely. I think it’s essential to understand the “why” behind what we do in baking. There’s so much tradition, and sometimes people say, “We’ve always done it this way.” But I want to know the reason. Why do gluten-free products behave the way they do?  

Can we make them better? 

When I had a couple students with celiac disease, they asked me to explore gluten-free baking with them, we did it together. We learned a lot. For example, their gluten-free pie dough had to be worked with warmer than regular dough. Another student asked if they could re-roll biscuit scraps since there was no gluten to overwork—and they were right. It worked.   

Asking why opens the door to new knowledge and better baking. 

You’ve got a big project coming up with the Post Hotel. Can you share what that’s all about? 

My business partners and I started a company called Archive Hospitality Collective. We are set to open a boutique hotel in Bridgeport, Connecticut, projected to open in spring 2027. We are planning a big reveal as the opening grows closer, so stay tuned for more details later! 

How did you first get connected to the Bread Bakers Guild, and what has that meant for you? 

I first heard about the Guild at Johnson & Wales. My instructors had the stickers all over their bakeshops. Then I started seeing the Guild’s emblem in bakery windows out in the industry. I became a member, and I found a real sense of community. In pastry, people often guard their recipes, but in bread, people share everything. They want you to succeed. That openness really drew me in. I’ve taught for the Guild, attended Camp Bread, and participated at IBIE. It’s a great network. 

What’s next for you? 

I’m preparing for the Certified Viennoiserie Baker exam this fall. I’m also continuing to teach and mentor, and I’m excited about the Post Hotel. There’s always something new to learn or build—and I love being in that space.