Chef Miriam Conroy

Department Chair / Chef Instructor for the Culinary Arts Program at
Blue Ridge Community & Technical College

Martinsburg, WV

Chef Miriam Conroy

Miriam grew up in Glasgow, Scotland, and started cooking for her family in her early teens. She traveled extensively through Europe and explored different cuisines. She loved to partake and create eat delicious food and became an accomplished home cook, and when her children were grown, she decided to go to culinary school.

Foodie Bites – Chef Miriam Conroy

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:

The One Condiment/Herb/Spice I cannot live without: Double Black Soy Sauce, Thyme, and Cumin.

Meet Chef Miriam Conroy

Miriam is a graduate of L’Academie de Cuisine, Gaithersburg, MD, and continued her training at the Bavarian Inn in Shepherdstown, WV.  Eventually, I started my own catering company. She has worked with the De Souza family at Casanel Vineyards, providing gourmet pizzas to pair with their excellent wine and catering for them and other vineyards. “I have catered to all kinds and sizes of events and have worked as a personal chef, teacher, and trainer.  I was asked to teach a Garde Manger course at the community college – and discovered a new passion.”

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.”