Chef's Bio

Jackye Cocoros began working as a Personal Chef and started Savory Creations in 2007 after a long career in the education and information technology fields. Her passion for cooking began as a child cooking with her mother and grandmother in the kitchen. Not realizing that she could make a career out of cooking, Jackye received her Master of Arts in Computer Resources & Information Management from Webster University and held various positions including: Multimedia Services Manager for The Citadel, Adjunct Instructor for Trident Technical College teaching web site design courses, and the Professional Development Training Coordinator for Clemson Computing & Information Technology at Clemson University. Her heart not happy, she finally listened to the many friends and family who encouraged her to follow her passion – food.

Jackye loved to entertain and have dinner parties and barbeques for friends and family over the years. After each of her events, she was told that she had missed her calling and should open a restaurant. One summer while in Charleston Sal Parco, the owner of The Mustard Seed, allowed Jackye to intern in the kitchen to see if she would be interested in learning the restaurant business. It did not take long to discover that the grueling lifestyle involved in owning and working in a restaurant was not what she wanted. Discouraged she continued working in the education/IT field. About the same time, a good friend, Chris Williams, graduate of the Culinary Institute of America in Hyde Park, NY and owner of Soigne Catering in Santee, SC needed assistance with a large catering job. Jackye jumped at the chance and continues to help with events when needed.

After reading articles and viewing a segment on CNN concerning Personal Chefs, Jackye left her job at Clemson University to pursue a new career and business. In 2007 Jackye attended TriCounty Technical College in Anderson, SC and completed a certificate for the Culinary Arts Advanced Day Program. During this program Jackye completed an internship with her Chef Instructor, Ashley Cothran the owner of ACK Catering out of Walhalla. Ashley is a graduate of Johnson & Wales. Jackye still assists Ashley with large parties when needed and refers large parties to ACK Catering. Also in 2007 Jackye completed the Personal Chef Undergraduate Program earning a certificate from the Culinary Business Academy in Atlanta, GA, the educational unit of the United States Personal Chef Association. Most recently Jackye completed the Entertaining & Dinner Parties Boot Camp at the Culinary Institute of America in Hyde Park, NY earning a certificate.

Because of her love for food and always wanting to learn new techniques Jackye particated in various cooking classes over the years. Classes included Kitchen Basics and Stocks & Sauces from Johnson & Wales in Charleston, SC; Principles of Food Production, Nutrition, and Hospitality Sanitation from the Culinary Institute of Charleston; Sushi and Using Fresh Herbs from Savoir Faire. Jackye continues today with Professional Development. Most recently Jackye attended Lowcountry Cooking classes at Charleston Cooks and Foxfire Gallery & Kitchen Shop's La Bastide Farm Tour with Chef Geoff Rhyne.

Jackye believes in using only the freshest, best quality ingredients. She shops at many places and supports local agriculture when possible. Frequent stops include the CSA at Clemson University, Pendleton Farmer’s Market, Denver Down’s produce stand, Kathy’s Produce, Redmond’s Produce, Split Creek Farms, Happy Berry. Jackye is always looking for local sources of fresh produce, meats, and other products and participated in the 2008 Upstate Farm Tour by the Carolina Farm Stewardship Association.

Jackye is ServSafe certified; member of the Clemson Area Chamber of Commerce; member of the Greater Seneca Chamber of Commerce; member of the United States Personal Chef Association; member of the American Personal & Private Chef Association.