Events Archives

  • 31
  • Aug2018

A Note from The Executive Chef September 2018

A Note from The Executive Chef September 2018
From the Executive Chef Hello all!  We’ve had some really nice-sized class-starts on campus lately, with more on the horizon, and the school is buzzing with activity right now!....lots of students, lots of energy, good vibes all around.  The only quick thing to mention, before we get into the big business of this newsletter, is to

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  • 19
  • Jul2018

Wine Flight School October 11, 2018 Oktoberfest

Wine Flight School October 11, 2018 Oktoberfest
Join us for another edition of Arizona Culinary Institutes "Wine Flight School" Celebrating Oktoberfest and the food of Germany. ACI President Chef Robert Wilson along with the Arizona Culinary Institute students will be preparing a tasting menu from Germany paired with Beer and Wine selected by Instructor/Sommelier Samantha Evans. This popular event sold out last year

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  • 07
  • Jun2018

A Note From The Executive Chef June 2018

A Note From The Executive Chef June 2018
Hello everyone! On Thursday, May 31st, we celebrated graduation for our most recent group of students to finish the program. For as long as I’ve been here, graduation day never gets old. For the instructors, it’s a chance to see everything come full-circle for all of the students we’ve guided through the program, which is a

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  • 07
  • May2018

Wine Flight School June 7, 2018

Wine Flight School June 7, 2018
Join Arizona Culinary Institute for our "Wine Flight Class ” “Conventional Crus and Candid Contemporaries”. Executive Chef Christopher Wolf and Samantha Evans have team up to bring you a night of great classical cuisine paired with special wines. Chef Wolf Has pulled favorites from his repertoire of fine dining dishes paired with Ms. Evans extensive knowledge

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  • 26
  • Apr2018

A Note from the Executive Chef April 2018

A Note from the Executive Chef April 2018
Hello ACI family and friends!  Believe it or not, I don’t have a whole lot of updates this month, so this installment of the newsletter should be short and sweet. Our next Open House is coming up this weekend.  I’ll be teaching my Molecular Gastronomy class.  As of today, there are still one or two spaces

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