Faculty Advisors

Sections:

If you are considering this program as an area of study, consult with a faculty advisor in this field. To send an email, click on the name of the advisor you wish to reach:

Nancy Carey, CMB
(630) 942-3378

David Kramer
(630) 942-2868

Mary Beth Leone, CHA
(630) 942-2059

Timothy Meyers
(630) 942-3223

Jim Mulyk
(630) 942-6429

Chris Thielman
CEC, CCE, (630) 942-2720

Adjunct Faculty

Laura Lerdal, Culinary Market and Lab Coordinator
(630) 942-2359

Anna Gay, Program Support Specialist
(630) 942-2502

Mary Beth Leone, Professor, Hospitality
(630) 942-2059

Tim Meyers, Co-Coordinator, Culinary and Baking
(630) 942-3223

David Kramer, Co-Coordinator, Culinary and Baking
(630) 942-2868

Business and Technology Division
Technical Education Center (TEC), Room 1034, (630) 942-2592

Faculty Spotlight

Chris Thielman Culinary and Hospitality Management
"Our industry is so vast that I feel it is my duty to give students value for their educational dollar. I try to squeeze as much information into their day as I feel is appropriate."
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David Kramer Culinary and Hospitality Management
"The endless learning of new cuisines, new techniques and networking within our industry makes for an exciting career."
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Mary Beth Leone Culinary and Hospitality Management
"Being able to connect with my professors helped me and I need to do the same for my students."
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Tim Meyers Culinary and Hospitality Management
"What I truly love about teaching is giving the knowledge/skills to a person who knows little or nothing about a subject and watching them grow to become successful."
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Nancy Carey Culinary and Hospitality Management
"There is so much to learn from our colleagues and students -- new methods, different techniques and new ways of delivering information."
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Jim Mulyk Culinary and Hospitality Management
"Service is becoming a lost art in our industry, and I want my students to understand and take the professionalism aspect with them into their careers."
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