Meet Dean Chef Miles Huff
Chef Miles Huff has been tapped to oversee TCL’s expansive project and brings leadership and experience to the table.
“The Institute will elevate culinary as a profession and as an industry here in the Lowcountry,” Huff said.
Chef Huff is an American Culinary Federation (ACF) Certified Culinary Educator (CCE), an Approved Certification Evaluator (ACE), and a National Restaurant Association (NRA) ServSafe instructor and test proctor.
He is a graduate of Johnson and Wales and also holds a bachelor’s degree in workforce development and a master’s degree in management. He served more than 25 years in the United States Air Force and Air Force Reserves. Most recently, Chef Huff served as the culinary coordinator for the hugely successful Culinary Institute of Charleston at Trident Technical College.
It’s Chef Huff’s passion for students that really sets him apart. His standards are high but his personal approach in the classroom helps students succeed. In addition, he is dedicated to expanding partnerships with area high schools, which will enhance the pipeline to TCL’s programs and to local employers.
Meet Chef Jackie Orak
Jacqueline Orak serves as Department Chair and Instructor for the TCL Culinary Institute of the South.
Orak has more than 20 years’ experience throughout the Southeast serving as a chef, pastry chef, banquet manager, event planner, sommelier and general manager. Orak attended the highly acclaimed Johnson & Wales University in Charleston, S.C., where she earned associate degrees in Culinary Arts and Baking and Pastry and a bachelor’s degree in Hospitality Management. She holds a Master’s in Business Administration in Global Business Marketing from the Providence campus of Johnson & Wales.
Orak is an American Culinary Federation Certified Working Pastry Chef and has worked in some of the finest bakeshops in the country including The Biltmore Estate in Asheville, N.C., Highlands Country Club in Highlands, N.C, and the five-star, five-diamond Sanctuary at Kiawah Island Golf Resort in South Carolina.
“For me, the ultimate reward in the food and beverage industry is guest satisfaction,” she said. “The expression from a happy guest is why I do what I do. I hope to encourage future chefs to feel the same way.”