The Culinary Institute of the South at Technical College of the Lowcountry recently announced the hiring of Jacqueline Orak as Department Chair and Instructor.
“Chef Orak brings a depth of experience and a love for the job that will inspire our students to succeed,” Dean Chef Miles Huff said.
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.”
Visit www.tcl.edu/culinary for more information.
About the Culinary Institute of the South
The Culinary Institute of the South at Technical College of the Lowcountry is set to open in the fall of 2020 in Bluffton’s Buckwalter place. The 26,000 square-foot best-in-class culinary training facility will accommodate more than 300 students and feature six academic classrooms; two teaching kitchens; two baking labs; a lecture theater; and a teaching restaurant. Associate degrees and certificates in a variety of in-demand culinary disciplines and specializations will be offered. The Interpretive Center, an interactive museum, will preserve and bring to life the true story of Southern food. Students can begin culinary and hospitality classes now and then enter the advanced courses when the Institute opens.