Robert Morris Culinary Program Hosts US Army Culinary Excellence Group

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From March 23 to March 29, twenty cooks making up the “Army Team” of the Joint Culinary Center of Excellence Group from Fort Lee Virginia will participate in a cooking seminar at RMU’s Orland Park campus, 82 Orland Square. Each day of the weeklong event will present a different challenge or field trip designed to help military cooks hone their talents.

Quartermaster General Colonel Gwen Bingham

Quartermaster General Colonel Gwen Bingham

A highlight of the week is a review of the cooks by the first female Quartermaster General in US history, Colonel Gwen Bingham.

From March 23 to March 29, twenty cooks making up the “Army Team” of the Joint Culinary Center of Excellence Group from Fort Lee Virginia will participate in a cooking seminar at RMU’s Orland Park campus, 82 Orland Square. Each day of the weeklong event will present a different challenge or field trip designed to help military cooks hone their talents.

The US Army is sending these individuals as an annual reward for expert training to the Robert Morris University Institute of Culinary Arts. RMU was selected from all other culinary schools in the area. In past years, this event has been hosted by the Culinary Institute of America in New York and Culinary Hospitality Institute of Chicago.

“We are planning many different activities that will complement and improve the cooks’ skills,” explained Chef Bryan Flower, associate dean of RMU’s culinary program. “On the first day, the class will participate in a blind box mystery cooking competition where the students are given a mystery box of ingredients and a set of requirements. They plan their meals, prepare them and present them to the judges. Acclaimed chef Craig O’Brien from Quantum Foods will be the head judge for this event.

Other events include sessions on unique cooking methods working hand in hand with Polyscience, preparing a meal with grass fed beef, touring the Shedd Aquarium and taking part in a sushi class using sustainable seafood, then planning and preparing a special presentation luncheon. A highlight of the week is a review of the cooks by the first female Quartermaster General in US history, Colonel Gwen Bingham.

The training program is taking place in conjunction with the International Food Service Executives Association (IFSEA) Conference and Trade Show, which begins March 31 in Schaumburg.

Robert Morris University Illinois is a not-for-profit, baccalaureate and graduate degree granting institution, serving over 7000 students interested in getting an education in business, graphic arts, nursing and health care, culinary and computer studies at its main campus in Chicago, as well as at locations in DuPage, Elgin, Orland Park, Bensenville, Springfield, Peoria, Schaumburg and Lake County. For more information, call 800-762-5960 or visit the web site at http://www.robertmorris.edu.

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