Benefit from one of the most affordable private tuition not-for-profit institutions in Illinois.
We have experienced chefs and hospitality professionals with diverse backgrounds in the industry as dedicated faculty of RMU Culinary. A "taste" of our dedicated faculty includes:
Chef Bryan Flower is the Associate Dean for RM Culinary, Chef 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 Scott Nitsche, CEC of the 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 is a chef at Cavanaugh's, Zarrosta & Rent-A-Chef to name a few. He is a graduate of the esteemed Culinary Institute of America. He was a guest on "The Continental Cafe" featuring Chicago-area chefs and restaurants.
John P. Daschler has 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 RMU students reach their full potential".
Pastry Chef Aisha Cooks has a degree in French Culinary Arts and Pastries. Chef Cooks has had her Pastry business in Glen Ellyn, IL for 8 years called "AishaCakes"“as a Executive cake decorator and specialty cake designer. She was also the only executive wedding cake vendor that design cakes for David's Bridal in both Lombard and Aurora IL. Furthermore, Chef Cooks has over 8 years experience in the teaching field of both French Culinary Arts and Pastry, Menu planning and design, and Advanced Baking and Pastry. She has and continues to develop and create her own dessert recipes along with designing and catering her prestigious products to country clubs such as Glen Oaks, Medinah, Drury Lane and Meson Sambika. With Chef Cooks expertise she continues to show her art in competitions for the world of Pastry.
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 Charles O'Donoghue is an honor graduate, and has worked in places such as Paulie's Taste of Italy and Aramark Corporation. In regards to teaching at RMU Chef O'Donoghue says, "This is the best job I have ever had, because I make a difference in peoples' lives everyday!!!"
Culinary Advisory Board
The RMU Culinary Advisory Board consists of industry leaders who have assisted in the development of the RMU 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.
Robert Morris University is a private, not-for-profit associate, baccalaureate, and master's degree-granting institution, accredited by the Higher learning Commission of the North Central Association of Colleges and Schools (230 South LaSalle Street, Chicago, Illinois 60604, 312.263.0456). RMU serves over 7000 students interested in getting an education that meets the demands of today's business, graphic arts, health care, culinary and technical world at its main campus in Chicago as well as at locations in Arlington Heights, DuPage, Elgin, Orland Park, Bensenville, Schaumburg, Springfield, Peoria and Lake County.
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