Chef Partridge Joins Maysville Institute of Culinary Arts
Beth Partridge always liked to cook and help with parties when she was young but she never really thought about it as a profession, until she met a couple of chefs. How cool, she thought, being able to make a living doing what you really like to do. The very first day of culinary school, she knew she was in the right place.
Chef Partridge from Hillsboro has joined the Maysville Institute of Culinary Arts and is teaching Garde Manger for Maysville Community and Technical College this semester. Beth is looking forward to the opportunity and is pleased with the new Culinary Institute and program. We have a high standard for this culinary program so that graduates are well trained and make good effective employees.
Chef Partridge graduated from the Culinary Institute of America and has worked in the restaurant industry in both Chicago and Cincinnati for 13 years, including Spiaggia and Andiamo Restaurants. Beth really enjoys the mix of people when working in the culinary field. You get to work side by side with people from so many different nationalities and cultures. It is a lot of fun.
In the Garde Manger course, Beth will be using the local produce of the season to teach chilled soups, fresh relishes, sauces, pate, terrines, fruit dishes, salads and more. We will be focusing on the cold area of the kitchen, including presentation, plating and garnishes. Im ready to get started.
The Garde Manger class meets on Tuesday evenings from 5 10 p.m. beginning August 18 at the Maysville Institute of Culinary Arts at 22 East Third Street, Maysville. CUL 100, Fundamentals of Culinary Arts, is also being offered at the Culinary Institute on Monday evenings from 5 9 p.m. and is taught by Becky Foster. For more information on the Culinary Program, call MCTC at 606-759-7141 ext. 66120.