TINLEY PARK, IL — Bakers who attended the Retail Bakers of America presentation, Gourmet Doughnuts with Chef Jesse Jackson III, CMB, learned more than just donut-making techniques. They also gained insight into how to think about flavor combinations and garnishes, how to make evenly shaped donuts, and the importance of creating a signature mark.

Chef Jesse prepared his signature mango and white sesame donuts with sesame brittle and angel food cake for the virtual audience.

“In my first job after I graduated from Culinary Institute of America, the pastry chef I worked with loved working with different, unusual flavor combinations,” Jackson shared. “One time, she made a sesame brittle as one of the components of a dessert we were unveiling for our fall menu. I tried a little bit of it and fell in love right away. That flavor compound has stuck in my brain ever since, and I’ve used it periodically throughout my career.”