Benefit from one of the most affordable private tuition institutions in Illinois.

Attend a not-for-profit school.

• Enjoy a full collegiate experience.
• Earn a career-based, accredited degree.
• Take advantage of year-round scheduling options.
• Experience the culinary field both inside and outside the classroom through well-known guest chef presentations, visits to Chicago-area restaurants, exciting internship opportunities, and learning experiences abroad.
• Find employment as a chef, sous chef, cook, personal chef, or food service manager through our lifetime placement assistance.

We have experienced chefs and hospitality professionals with diverse backgrounds in the industry as dedicated faculty of RMC Culinary. A "taste" of our dedicated faculty includes:

Chef Jennifer Lamplough, MCFE, is our Associate Dean and a Chef instructor. Chef Lamplough is the former Executive Chef of the Market Place Food Store in Chicago and is co-author of the award winning cookbook, Healthy Calendar Diabetic Cooking, published by the American Diabetes Association (ADA). Chef Bucko has a Certificate in Professional Cooking from the Cooking and Hospitality Institute of Chicago, a Le Cordon Bleu certified program, and a Bachelor of Arts Degree in Journalism from Indiana University. She is also a member of the International Association of Culinary Professionals and the International Food Service Executives Association.

Chef Scott Nitsche, CEC-American Culinary Federation, is our Culinary Curriculum Chair as well as an instructor. Having worked in places such as the South Sea's Plantation in Florida, Tower Garden Restaurant, The Boat Club, Watercress Banquets, Marshall Fields and Eurest Dining Services in Illinois, Chef Nitsche brings experience and knowledge to our students.

Chef John Hudoc: Chef at Cavanaugh's, Zarrosta & Rent-A-Chef to name a few. Graduate of esteemed Culinary Institute of America. He was a guest on "The Continental Cafe" featuring Chicago-area chefs and restaurants.

Chef Mike Riley, CEC & owner of Michael Riley, INC, a multi-unit restaurant group specializing in corporate catering and office park dining service. Executive Chef at Sheraton Hotel and Cantigny Golf & Tennis Club and Director of Food & Beverage at Pheasant Run Resort & Spa.

John P. Daschler; With over 30 years in the Hospitality & Education disciplines, John brings a wealth of practical and academic experience to both culinary and hospitality students. . Having been the Vice President of Education for the International Foodservice Manufacturers Association for many years, John teaches the students how to bridge the gap from farm to fork. His work as Director of Educational Programs for the American Hotel & Motel Association Educational Foundation allows him to be a leader in the Hospitality as well as the culinary fields. John’s teaching experience includes the Foodservice Institute at the University Of Notre Dame, The University of Wisconsin –Stout and Michigan State University. In addition John is the Co –Author of the Text Supervision in the Hospitality Industry.  “I have a true passion for the industry and in seeing RMC students reach their frill potential”.

Pastry Chef Aisha Cooks has a degree in French Culinary Arts and Pastries. Chef Cooks owns a Pastry business in Glen Ellyn, IL and is also the executive wedding cake coordinator for David's Bridal in Lombard. With her expertise, Chef Cooks has created new recipes and unique techniques for the world of Pastry.

Chef Dwight Bowman, graduate from Kendall Culinary School, owns "Home Chefs" a personal chef and catering service. Chef Bowman has been Game Day Chef for 2 years for the Bears and Soldier Field, Corporate Chef for UPS and Northern Trust Bank at the 2004 US open.

Chef Laurette Stefani is a member of the American Culinary Federation and received training under the Distinguished Le Cordon Bleu program at the Cooking and Hospitality Institute of Chicago. Chef Stefani has worked in places such as La Grange Country Club and Tweet Le Soir.

Chef Bryan Flower has traveled from South Africa to Dubai and throughout the United States, working in the culinary field. Some of the places he's worked for are W Hotel, Hilton Sandton and A La Carte Cuisine, Inc.

Chef Charles O'Donoghue, an honor graduate, has worked in places such as Paulie's Taste of Italy and Aramark Corporation. In regards to teaching at RMC Chef O'Donoghue says "This is the best job I have ever had, because I make a difference in peoples' lives everyday!!!"

RMC Culinary Advisory Board and Chef's Forum

The RMC Culinary Advisory Board and Chef's Forum are industry leaders who have assisted in the development of the RMC Culinary curriculum and facility. They help ensure that the instruction measures up to the highest standards and that our graduates are prepared for the challenges of the industry. To view the list of participating members, please click below.

- Advisory Board

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