Richard F. Bulin III
Sous Chef, Seasons 52Share your story
“The culinary classes started as my base knowledge. I grew from there, learning to cook in restaurants. I needed the foundation from Robert Morris to be able to build upon."
A sous chef at a prestigious national restaurant chain, Seasons 52, Richard F. Bulin is a graduate of Robert Morris with a Bachelors of Business Administration in Hospitality Business Management, attending classes at the DuPage and Orland Park Campuses. Richard is a very enthusiastic, energetic and persevering individual who is not afraid to work. “The culinary business is no joke. You will work 15 hour days with no break. If it was easy everyone would do it. You need to truly love it to work in this industry.”
Richard considers his current position to be one of his biggest professional accomplishments. Becoming a sous chef within the company in less than three years took a lot of work and dedication. “I started as a line cook with the company in Oak Brook and just started to work hard and I never settled,” states Richard. In the next five years, Richard sees himself continuing to move up in the company with the hopes of eventually becoming an Executive Chef Partner with Seasons 52.
Very proud of what he learned while attending Robert Morris University, Richard believes his coursework has become the foundation for knowledge relevant to his career choice. “The culinary classes started as my base knowledge. I grew from there, learning to cook in restaurants. I needed the foundation from Robert Morris to be able to build upon. They don't have you take classes that will not be used in the future. It all pertains to your success.”
According to Richard, the most adventurous and perhaps most memorable experience that Robert Morris offered was the Study Abroad Program. Richard studied and experienced Italian culture, cuisine and hospitality for three and a half months. He attended the Apicius International School of Hospitality as well as working in an Italian Kitchen called Trattoria Al Trebbio, located in Florence, Italy. Having been provided with such a great opportunity and experience, Richard states, “I know this gives me an edge over many other applicants in the culinary field and it was the time of my life.” Taking his optimistic view of the world and his future after graduating from Robert Morris University of Illinois, Richard visualizes a very bright future for himself and states that during his RMU experience, “I learned never to let anything stand in your way. Reach for the stars!”