Robert Morris University Culinary Society Inducts New Members

The Robert Morris University Culinary Society announced the selection of seven new members. The Culinary Society was formed in 2010 to recognize outstanding students in the RMU Culinary program. "The mission of the Culinary Society is to support and develop outstanding Robert Morris culinary students as future leaders of the hospitality industry," explained Chef Mark Wroczynski, faculty adviser. "By providing members skill building activities, leadership projects, and networking opportunities, the Culinary Society offers those exceptional students an environment to shine."

In order to become a member of this exclusive student organization student must be enrolled in the Culinary AAS degree and have completed their third quarter of classes. They must have maintained a minimum of a 3.0 GPA and a minimum of 4.0 of 5.0 score on the Culinary 135 Practical Assessment given to third quarter students. With two written recommendations - one from a culinary faculty member, and one business reference, students complete an interview process by the selection committee and are then approved for membership. Students are inducted on a biannual basis and celebrated at an induction dinner.

To maintain active memberships, students participate in a membership project that is open to all Robert Morris culinary students and which keeps in the society’s mission by developing stronger leadership skills. These projects strive towards motivating the entire RMU student community while bringing recognition to the culinary program. These projects provide elements of fun, education, and current industry topics.

The newest inductees are as follows: Michael Impallaria from Oak Lawn, Devon Tuma from West Chicago Jonathon Field from Montgomery, Stephen Zbonack from Addison, Megan Bruington from DuPage, Jamie Rambow from Bristol, and Annie Silvestri from Aurora. Congratulations, students!