Chef Jacqueline Orak has more than 20 years’ experience throughout the Southeast serving as a chef, pastry chef, banquet manager, event planner, sommelier and general manager.
“The professions are endless: cooking, baking, food writing, food photography, event planner, restauranteur, hotelier, educator, sommelier, etc.,” she said. “The career possibilities are ever growing and changing. Everyone can find a job they love where they can put their own creativity and passion to work.”
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.
Living in Charleston for more than 25 years has furthered her appreciation for Southern hospitality, which is reflected in her warm and welcoming approach to serving others through food.
“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.”