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:
Brad Hindsley, MCFE/MBA
Brad Hindsley grew up on a small farm in LaPorte, IN where his family raised pigs, cattle, chickens and goats in addition to growing various kinds of produce. This is where he remembers falling in love with the beauty of food. This love has grown throughout his life and has led him to seek his degrees in the culinary arts. Brad attended Robert Morris University in Chicago where he earned his Associatesí Degree in Culinary Arts (2007), his Bachelorís degree in Hospitality Management (2008), and his Baking and Pastry Certificate (2007). He also studied abroad in Florence Italy, where he attended the Apicius International School of Hospitality. Upon returning home from Italy, Brad pursued his Masterís in Business Administration from Morris Graduate School of Management (2008) and earned the certification of Master Certified Food Executive (2008). Bradís experience in the food industry has allowed him to work in many different specialties, including large scale catering operations, fine dining restaurants, casual cafes, country clubs and upscale retreat spas. Bradís second career passion is teaching; this dream was realized when he was offered an adjunct faculty position with the Institute of Culinary Arts at Robert Morris University (2008), which he held until the Fall of 2015 when he was appointed as the Division Chair of Culinary Arts.
Nancy Castagnet joined Robert Morris University in 2007 as an adjunct faculty member in the Culinary Arts Department supervising student interns. Nancy had a long, successful career in public relations, however, her avocation and life-long passion are the culinary arts. She has taken classes and keeps up on food trends and the industry. Her diverse background has helped her to be an effective internship supervisor, guiding students and developing partnerships with restaurants. Nancy earned her bachelorís degree in communications from Dominican University in River Forest, Illinois.
Rachel Murphy is an alumna of Robert Morris's BPS Advanced Culinary Program and studied abroad with Apicius International School of Hospitality in Florence, Italy. Rachel also spent time in New York taking part in events at the James Beard Foundation. She has worked for many years in the Pastry Department at Labriola Bakery and Cafe and worked as Pastry Chef at Spire Farm-to-Fork Cuisine. Rachel was previously an Adjunct teacher with Ivy Tech Community College before becoming Kitchen Manager at Robert Morris University.
Carolyn Conglis has over twenty years of cooking experience and specializes in the preparation and presentation of Mediterranean cuisine. Carolyn has a background in catering events ranging from small receptions to large-scale events, such as the Western Open, and specializes menu development, and baking. She earned her Master of Management from the Graduate School of Robert Morris University in 2012. Carolyn managed the Robert Morris Universityís kitchens, facility, vendor relationships, and purchasing for 10 years prior to becoming a full time culinary and hospitality instructor. The classroom is where Carolyn enjoys sharing her expertise and knowledge with students of all experience levels. Each year, Carolyn coordinates different aspects of the ProArts Symposium, bringing in renowned culinary experts to demonstrate their skills for students and guests. Outside of the classroom, Carolyn travels to culinary destinations where she gleans inspiration from diverse cuisines and discusses interesting food trends with fellow culinary specialists.
Chef Heather Reynolds started her passion for cooking with her grandmother. Her culinary studies began at Le Cordon Bleu in Chicago. Chef Heather received her Bachelorís in culinary arts and hospitality management. Chef Reynolds worked for Hilton Resort and Hotels for several years as well as in many gluten free, vegan, and vegetarian restaurants. After spending many years in the industry, Chef Reynolds took her knowledge to a new height and became a chef instructor. She has taken all her passion for the industry and given it to the amazing students at Robert Morris University.
Chef Cheryl has been in the culinary field for most of her life. Her grandparents came from Italy and opened up an imported food and wine store. Her fondest childhood memories were working beside her family preparing items for the prepared food section of the store. Chef Cheryl worked there through college and loved every minute of it. She worked in other career areas until she decided to go to culinary school at the Culinary and Hospitality Institute of Chicago. Upon graduation, she continued working in the hospitality and food industry and joined Robert Morris University as an adjunct professor.
A veteran of the Hospitality Industry, John has served in many capacities. Starting his operations career with Marriott, he was the Assistant Catering Manager of the 1800 Room Philadelphia property before being tapped to open other Marriott properties, including lodging and restaurants. Leaving Marriott to pursue his advanced degrees in education, he was on the faculty of the University of Wisconsin Stout Campus where he was instrumental in developing a model curriculum for the industry. Leaving teaching, he became the Director of Educational Programs for the American Hotel and Motel Association. As Director, he developed and taught programs throughout the world for the Association. Leaving AH&MA, John was selected to become the Vice President of Education for the International Foodservice Manufacturers Association. While there, he developed and taught the first ever Foodservice Institute in conjunction with the University of Notre Dame. This program brought together operators, manufacturers, brokers and distributors to provide attendees with a comprehensive study of the totality of the industry. Since leaving IFMA, John has been an Adjunct Faculty at Robert Morris University.
Pastry is where art and science intersect and become food. This is especially true when you are talking about the glorious chocolate and confectionery products which are my specialty. Chef Loretta has a passion for teaching pastry arts and chocolate work second only to my beloved World Champion Chicago Cubs. She graduated from Elgin Community College with a degree in Pastry Arts and has had the privilege of teaching at McHenry County College, Lake County College and Le Cordon Bleu before settling in at Robert Morris University.
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 Illinois 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) and authorized by the Illinois Board of Higher Education (1 N. Old State Capitol Plaza Suite 333, Springfield, Illinois 62701-1377, 217.782.2551, IBHE Feedback). Robert Morris serves over 4500 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, Schaumburg, Springfield, Peoria and Lake County.
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