Department Chair / Chef Instructor for the Culinary Arts Program at Blue Ridge Community & Technical College
Foodie Bites
Guilty Pleasure: Cadbury’s Chocolate Flake with Vanilla Ice Cream
My Favorite Meal as a Child: My Mum’s Stovies – a type of meat and potato stew, love on a plate!
Most Essential Element in the Kitchen: Knives
The One Condiment/Herb/Spice I cannot live without: Double Black Soy Sauce, Thyme, and Cumin.
From Glasgow to the Blue Ridge
Chef Miriam’s Culinary Journey
Miriam grew up in Glasgow, Scotland, where her love of cooking began in her teens and grew during her travels through Europe. After raising her children, she pursued professional training at L’Academie de Cuisine in Maryland and the Bavarian Inn in Shepherdstown, WV, later launching her own catering company and working with vineyards like Casanel.
Her passion for teaching led her to BRCTC, where she has taught since 2010 and now serves as Department Chair of the Academy of Hospitality and Culinary Arts. Miriam guides students in cooking fundamentals, international cuisine, garde manger, and a la carte, while also mentoring alumni and engaging the community through events like those with Root to Table.
About Miriam + BRCTC
As the Department Chair of BRCTC’s Academy of Hospitality and Culinary Arts, Miriam is involved in curriculum development for the program. She has been teaching at BRCTC since 2010, and leads students through classes in cooking fundamentals, international cooking, garde manger, and a la carte. In addition to teaching, she also teach Master Chef classes for the general public and provide catering to BRCTC business partners and other departments as needed. “I mentor current and former students and try to foster a sense of community in them by participating in local festivals and events like Taste of Blue Ridge to promote them, their skills, and our culinary programs.”
Gallery
Top Chefs
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