Alright – so today we’ve got the honor of introducing you to Sara Cox. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Sara, thanks for joining us today. The more we talk about good leadership the more we think good leadership practices will spread and so we’d love for you to tell us a story about the best boss you’ve had and what they were like or what they did that was so great?

Hands down, without a doubt, Chris DuPont is the best boss / Chef that I have ever worked for. It is hard to do justice in explaining how one individual can have so much wisdom within themselves that every time they speak, it just flows without effort. My first encounter with him was when I was 18 years old and in my first year of Culinary School and within the first few minutes of my stage at his restaurant in downtown Birmingham, Alabama, I knew, that I wanted to work for him no matter what. He agreed to give me a position and from there my career changed forever. He mentored me and taught me lessons, inside and out of the kitchen. One of my most fondest memories was being able to go next door to his office, after hours, and peruse through his collection of cookbooks. He was usually back there doing paperwork and if I ever needed guidance, there was an old worn out, high back upholstered chair next to his desk, and anyone who needed his wisdom, could drop into the seat and have his undivided attention. He taught me about being a leader, the importance of thinking through your actions, how to cultivate a seasonal menu with local produce and most importantly, how to always strive for excellence. I would not be where I am today if it were not for Chef Chris DuPont and his contagious passion for food and teamwork.

Sara, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Well, I got into this Industry, officially, at 17 years of age while I was a Senior in High School. I had known for some time that I wanted to be a Chef and when I was able, got my first job at a restaurant under a local Chef and then started Culinary School. From there I worked my way up through various restaurants until I finally landed my first Executive Chef position at 21 years of age. From the jump of my career, I started catering on the side as a creative outlet and opportunity to showcase my personal style and officially started Catering, by Chef Cox & Co. in 2017. I am the most proud of what we specialize in as a catering service; creating experiences and developing relationships. What we do goes so beyond just preparing food and really focuses on allowing our clients to enjoy their event without having to worry about the work and clean-up and also laying a foundation for a one-on-one, personalized approach so that they will remember it, for years to come.

Any advice for growing your clientele? What’s been most effective for you?

Consistency. We rely a lot on word-of-mouth and if you’re consistent in every aspect of your business, it is easy to not only get repeat customers but have guests at that event book you for future events.

Let’s talk about resilience next – do you have a story you can share with us?

I’ve always worked at least one, sometimes two, full-time jobs throughout my career. Having a side “hustle” while maintaining a professional career and personal life can be daunting. It takes resilience to keep laying the foundation with little to no return but the promise of a sustainable business if you just keep at it. I used the analogy of planting a fruit tree and getting through the years until it bears fruit; the planting, watering, and tending to a tree that is giving you nothing back in return. Then, finally, you begin to reap the produce and it just becomes more and more fruitful.

Contact Info:

• Website: www.chefcoxcateringco.com
• Instagram: @ChefCoxCateringCo
• Facebook: @ChefCoxCateringCo

Image Credits
My photos