Published: August 19, 2008 08:19 pm         

MSU set to welcome new culinary instructor

Mountain State University has expanded its culinary arts program with the addition of a new culinary instructor. Chef Kelly Goode will join the culinary faculty this fall, according to director Leonard Bailey.

“When the position was posted, I thought we’d have a difficult time finding the right candidate,” said Bailey. “When we received chef Goode’s resume and interviewed her, I thought that it was too good to be true. She possessed all of the qualities we were seeking in an instructor.”

Goode was born in Beckley and grew up in Oceana. As a child, she loved to bake with her grandmother, especially during the holidays. Although she loved to bake, Goode said she never intended to pursue a career in culinary arts. Instead, after graduating high school, she headed off to West Virginia University with career plans to become a pharmacist. It was her first time venturing so far away from Oceana.

At the beginning of her third year at WVU, Goode began working for a catering company in Morgantown. She was intrigued by the entire food service industry — how kitchens were run, how the work was delegated — and she was especially interested in making desserts and pastries. Soon, her career aspirations switched from pharmacy to culinary and baking arts.

Goode transferred from WVU to West Virginia Northern Community College, where she received her degree. Goode has enjoyed the diverse curriculum of the culinary program. “I was amazed by the broad spectrum of culinary arts. It’s not just cooking; it is science, math, nutrition and a skilled art form,” she said.

After graduating, Goode worked in a few local restaurants, primarily baking and making desserts.

Goode fell in love with teaching baking.

“I enjoyed seeing the excitement students get when they’ve achieved their goal,” said Goode.

After three years of teaching, Goode relocated to Pennsylvania to work at Nemacolin Woodlands Resort. She was reluctant at leaving her teaching position, but she felt that this move would allow her to gain knowledge of the new trends in baking and pastries. While at Nemacolin Woodlands Resort, she made pastries for large banquets and also worked at Aqueous, a four diamond restaurant on the property.

Although she enjoyed working at Nemacolin Woodlands Resort and was thankful for all of the knowledge she’d gained while working there, Goode was really homesick for southern West Virginia. She also missed teaching. She was pleased to discover the vacancy at Mountain State University.

Goode said, “I could not pass up the chance to move back home and do two of the things I love: pastries and teaching!”

Goode’s knowledge of the latest pastry techniques, sugar and chocolate work will help put the National Institute for Culinary Arts at Mountain State University at the cutting edge of post- secondary culinary education.

Her addition to the faculty will not only enhance the culinary experience for the students, it will make Mountain State University’s culinary program competitive with other top-notch culinary schools. Mountain State University is pleased by her addition to the culinary faculty.

While her daughter was young, Goode took time out of work, but still made cakes and pastries out of her house. This time allowed her to experiment with recipes and techniques. Soon thereafter, she was approached and asked to teach baking and pastries at West Virginia Northern Community College. Although she’d never thought teaching, she accepted the position.

Goode’s newly created position came about as a result of the growing number of entrants in the culinary arts program at MSU.

“I was really glad we could find a local resident to fill the position. Chef Goode’s knowledge of the area, the culture and the food, along with her expertise in baking will be a huge asset to our culinary program here,” Bailey said.MSU set to welcome new culinary instructor