A Day in Basque Country 3-9-2017

This Event Is Sold Out


Arizona Culinary Institute’s Alumnus, Chef Tandy Peterson Just returned from an internship at the 10th ranked best restaurant in the world located in Spain. She invites you to experience “Tastes of the Basque Region” on March 9, 2017 at du Jour Restaurant.

This wine lover’s happening features one seating at 6:30 p.m. promptly. ACI’s du Jour Restaurant, is located at  10585 North 114th Street in Scottsdale (116th Street and Shea). 480-603-1066

This event featuring a four-course tasting menu, is only $55 per person (Tax and gratuity included) and open to anyone 21 or older, but space is limited and participants must register online.

Arizona Culinary Institute Adds 2

Arizona Culinary Institute has added 2 Instructors to is Faculty.

Returning is Chef Jennifer Sedig, CEPC

Chef Sedig will be teaching both Basic Baking and Advanced Baking for the PM Students.












2004 Alumni Chef James West will be teaching the Advanced Cuisine, du Jour Restaurant for the PM class.










Please stop be the campus and say hello to AC Faculty.

A Note from The Executive Chef January 2017







Hello ACI family, and welcome to 2017!  We are back in full-swing here on campus and enjoying every second of it!

We want to welcome all of our new day-program students that started on Monday, January 9th, and say how excited we are to start our new night-program students on Monday, January 30th.  I never get tired of seeing enthusiastic new students on campus.

We have several new instructor faces on campus this year as well.  Some of you that went through the program a few years ago may recognize Baking and Pastry instructor Jennifer Sedig has made a return back to ACI!  We are very happy to have her on campus again.  Also, 2004 ACI alumni James West has joined us part-time to teach Du Jour back-of-the-house for dinner service.  And, in late 2016, we started Samantha Evans training in Management and Du Jour front-of-the-house, primarily as a PM instructor.  All three of our new instructors have brought a lot of experience, knowledge, and enthusiasm to the school and we are very excited to add them to our team.

Du Jour is open for dinner service again, which is always exciting.  As far as I’m concerned, it’s the best dinner deal around…especially if you’re a student or alumni and enjoy using your 50% off discount.  As always, we serve on Tuesdays, Wednesdays, and Thursdays from 6:30-7:30pm.  Calling ahead for reservations is STRONGLY recommended.  Dinner service will be offered through mid-March, so come on over and give our students someone to cook for!

Lastly, I want to announce our next Open House which will be on Saturday, March 4th.  I will be teaching a class on Modernist Cuisine/Molecular Gastronomy techniques.  Liquid Nitrogen, Sous-vide, Spherification, foams, froths, powders, and more will all be covered.  We will begin sign-ups about 1 month in advance, so secure your spot early.  Chef Allison Newton will be teaching our Veteran Bootcamp class, and student volunteers are always appreciated for those events.  Of course, we will have school tours, food, and Chef Instructors in the house as well.  Stop in and say hi!

Thanks for taking the time to read this and catch up on what’s going on at ACI.  See you next month!

Chef Christopher Wolf, CCC, CCE, CSW, CPI


A Note From The Executive Chef November, December 2016

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Hello ACI family!  Welcome to the end of another fabulous year!

I want to say congratulations to all of our students that graduated on Friday, December 2nd.  Graduation days are very proud days for us.  There’s such a great feeling in helping people open the door to their career and graduation is that moment when it all comes together.  We appreciate every student that has ever graduated this program, and we are excited to add more names to that long list.  Congratulations everyone!

I know during the holiday season many of you will be working on the major holidays because in this profession it’s hard to get those day off.  I want to salute all of you that make the sacrifice to work doing something you love instead of being at home with family and friends.  I know it can be hard, but if it makes you feel any better:  We’ve all been there, and I can tell you from personal experience that it’s easy to find ways to still celebrate and enjoy the holiday season…you just might have to be a little more creative.  Plus, you never know, keep working hard and you may find yourself in a job that allows you to be off for the holidays – like teaching!

Lastly, I just want to say “thank you” to all of you reading this.  2016 was a year that saw a major chain of culinary schools shut down, and I’m thankful that we are still here.  The only reason we are still here is because enough of YOU choose us for your culinary education.  You allow us to stay in business year after year, so each year we try to make this school even better than it was the year before.  I know it’s easy to say, but we truly do care about each and every one of the students that walk through our doors.  We can’t please everyone all the time, and we aren’t perfect, but we try and we care.  We do our best for you.  We will continue to do our best every year.  I hope that your 2016 ends on a happy note and that your 2017 is your best year yet.  Happy holidays everyone.

Chef Christopher Wolf, ccc, cce, csw, cpi