Guild Office Hours: Lamination with Jesse Jackson III

October 20 / 5PM - 6PM ET

This month, we’re joined by Jesse Jackson III, CMB, Baking & Pastry Instructor at the Culinary Institute of America in Hyde Park, NY, for a session focused on lamination. Jesse will kick things off with an overview of the lamination process, mathematical layer calculation, highlighting common issues bakers face—like butter breakage, uneven layers, or inconsistent rise—and how to troubleshoot them.   

 Then it’s over to you. The rest of the hour is devoted to open Q&A, so come prepared with your questions—whether they’re about ingredients, technique, equipment, scaling up production, or anything in between. If you’re trying to up your croissant game, this is your opportunity to get expert guidance in real time.   

 Join us—and bring your questions! 

 To learn more about Jesse, check out his recent Guild Spotlight.

Jesse Jackson III, CMB, is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After working many years as a Pastry Chef in Fine dining restaurants and establishments, Jesse became an entrepreneur and opened a doughnut company in Rhode Island called Fedora Doughnuts. One door closed and another opened and Jesse became the one of the youngest CIA instructors in 2020. In 2022, Jesse became the second of only two African American Certified Master Bakers and continues to strive for more, every step of the way, while teaching his students his standards and principles of being a baking and pastry professional.