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Chef Christopher Wolf, CCC, CCE  instructed a “sold out” Molecular Gastronomy class to students on Saturday, September 11th. Students worked with liquid nitrogen to form both savory and sweet “dippin dot” style frozen treats. The also experimented with spherification by making faux caviar and bombes. Tapioca maltodextrin was used to make a variety of sweet/savory “powders”.

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On September 17, 2010 Arizona Culinary Institute’s staff and students enjoyed celebrating Constitution Day. For those of you who may not be familiar with this national holiday, it is a day for Americans to appreciate and celebrate the constitution, which has long been hailed as one of the most impressive and comprehensive governmental documents. September 17

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You can now download the latest ACI Newsletter here alaminute 12-2010

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ACI had the pleasure of a visit by Farmer Casey Stechnij of Superstition Farms and Chef Jennifer Johnson of Udder Delights (Superstition Farms’ kitchen). Superstition Farms is a dairy farm . . Casey and Jennifer brought delicious samples from their famous ice cream bar, Udder Delights, for the students and staff to sample. Their mission is

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ACI PM Student Jeff Vegso demonstrates (in the photos)  making TVP (Texturized Vegetable Protein) Raviolis in the Kitchen Portion of our Nutrition class. TVP is a vegetarian protein that the students made into mock “Italian sausage” for the ravioli filling. Making fresh pasta is one of the many exciting skills you will learn at Arizona Culinary.[gallery

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