Robert Morris Culinary Institute

Created concept to completion of culinary school for the Chicago-based Robert Morris College in DuPaige. Wrote and implemented curriculum, designed educational kinetic model for learning, designed teaching kitchens, classrooms and library, hired staff, and was guest speaker and board member for consulting on growth of school. Arranged for additional media exposure for opening. Due to Quill’s efforts, forecasts for enrollment were exceeded by 400% within the first two years at DuPaige, which was supported by launching three additional branches of the RMC Culinary Institute school in Downtown Chicago, Orland Park and in Evanston.