Today we’d like to introduce you to Sara Cox
Sara, we appreciate you taking the time to share your story with us today. Where does your story begin?
My love of food and cooking began at a very young age. My mom and dad both say by the age of 4 I was always in the kitchen watching them cook and trying to be involved. I can remember getting home from school and rushing to get to the TV to turn on The Food Network before my sisters could get the remote. They hated it, but I could watch it for hours on end, and did until my parents made me start my homework. In school if asked what I wanted to be when I grew up the answer has always been a Chef. I was always baking my friends birthday cakes, and cooking pasta or new dishes for a crowd. I grew up with two sisters but my mom is one of 8 and my dad one of 4, holidays and happy hours always have anywhere from 15 to 45 people in attendance, so cooking for large group is completely normal for me.
After finding out the cost of going to culinary school at a larger well known program vs what chefs and cooks make when they’re out of school, I gave up going to culinary school. Instead I went to college with the hope of studying to become a dietician. I had a little too much fun my first semester at Georgia Southern, as many do, and ended up in a probationary class. One day in this class we had to take a test that would tell you what you should be. To no surprise, my results said I should be a Chef, Event Planner, or somewhere in the Hospitality industry. I walked out of that class, called my mom and told her that I wanted to go to culinary school, and applied that same day. I am very fortunate to have parents who have always supported me following my dreams.
Two years later I graduated and began an internship at Toucan Cafe in Savannah working on pantry and then moving to the line. I moved on to work at Cotton and Rye as a cook. Its very hard to explain the adrenaline rush you get being a line cook. It is HARD work. You spend hours on your feet moving at such a fast pace that when the night is all over it takes a lot of time to wind down. Once, I cut the tip of my finger really bad, threw on a band aid and three gloves and keep going. Another time I was burned by a hot pan had someone spray burn spray on, turned around and dropped another batch of chicken in the fryer. I loved working on the line. Unfortunately I suffer from chronic pelvic pain, and the pace of the kitchen was more than my body could handle. So I had to leave it. Eventually I ended up at Wet Willie’s doing accounts payable and have been here 8 years.
Sarandipity was started out of boredom during covid, and a desire to show people what I love the most, cooking. In September of 2020 I was celebrating a friends birthday in Bluffton and had seen grazing tables so I asked everyone to bring their favorite cheese and made one. I took videos and pictures and posted them on my Instagram, and people started asking if they could order charcuterie boards. At the time I had just moved in with two random roommates. One night we were all sitting down eating dinner and they both convinced me to start selling boards. That Christmas I sold 38 boards, In January I became an LLC and in February I did my first grazing table at a wedding, and hosted my first class.
Between September of 2020 and January of 2024 I made over 1,500 charcuterie boards, all while still holding a full time 9-5 job at Wet Willie’s. I would wake up early to make boards take them to my parents and my dad would deliver them or be there for pick ups. Most days I would run home on my lunch break to make boards, or race there after work to get them ready for a client, and I spent my weekends shuffling boards non stop. I hosted charcuterie classes around holidays and wine and charcuterie nights with Finches. After 3 years of this, I was exhausted, burnt out, and decided I needed to make a change, I just wasn’t sure how to go about it, or what direction I wanted to go in.
A long time client reached out to me about having me private chef for her family and friends for four days over New Years Eve weekend. I reluctantly said yes and cooked 3 meals a day for 16 people for 4 days. It was the hardest job I have ever taken, but also the most fulfilling and rewarding. After that weekend, I realized exactly what direction I wanted my business to go in. I wanted to be a private chef and cook for people. For six months I wrestled with the idea of cutting off charcuterie before making the announcement. In April of this year I decided to rebrand Sarandipity completely. I now offer private chef engagements, event design, and catering. These are three of my biggest passions in life. I launched the rebranding on June 28th, my 30th birthday.
I am not sure where Sarandipity will be a year or five years from now, but I can say that it has been more than I ever could have dreamed of, and I am incredibly grateful for the opportunity to share my love of food with every person I’m able to cook for.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I decided to start a business in the middle of a worldwide pandemic, so yes there have been a few bumps. Other than that, I would say dealing with chronic pelvic pain is one of the biggest obstacles and challenges I have faced. It has limited me in the past, but I am hopeful that it will not limit me in the future.
Work/life balance is very hard for me, but I know how important it is to have in order for me to show up for my clients and preform at my best. I am extremely fortunate to have my parents, family, and friends who are always willing to show up and help in whatever way they can. I cannot imagine going through the last four years without any of them.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My work varies from custom menu’s, to chefs tastings, classes, and event planning depending on what my customer is looking for. I consider myself a private chef, and absolutely love the challenge of creating special requested dishes and offerings for all of my clients. Planning events is something I have always loved and I have been fortunate enough to gain a lot of experience in this area over the last few years. Paying attention to the minor details is always my favorite. I am most proud of
Can you talk to us a bit about the role of luck?
I would say the biggest role of luck would be ending up with the support system I have. My parents have played a huge role in the success of my business. Without them there is no way I would have ever been able to meet the demands. I am extremely lucky to have their constant support in any endeavors I take on. My friends and family are always willing to jump in and help however they can. They always show up, and they always support me pursing my dream not matter what. I consider myself very lucky to have all of these people in my life.
Contact Info:
- Website: https://Sarandipityfare.com
- Instagram: Sarandipity Fare
- Facebook: Sarandipity Fare
