Hello everyone, and Happy New Year! I hope you all enjoyed the holiday season. And NOW I hope you’re all ready for the busiest time of the year for the hospitality industry here in Arizona! We are freshly back from our Winter Break and ready for another great year here at ACI.
I want to extend a heart-felt “Welcome” to our new class of day-students that began classes on Monday, January 8th. We all hope you enjoy your time with us, and that you find your time at ACI to be a valuable stepping stone on your culinary journey.
Our first open house of the year will be on Saturday, January 20th. Chef Santos will be teaching one of his famous Sushi classes available to current students and graduates. His sushi classes are always a lot of fun, and it’s nice to be able to take home all of your creations. If you’re interested, just give us a call so we can get your name on the sign-up sheet. There is a $25 fee that is due upon sign-up. We’ll also be holding one of our Veteran Culinary Bootcamp classes. We are excited to keep those classes going in 2018! And, as always, there will be food for all the folks that decide to stop by. So if you know anyone interested in the school, or if you just want to stop by and say hello, everyone is welcome.
Dinner service will begin in Du Jour starting on Tuesday, January 16th. Dinner will be on Tuesday, Wednesday, and Thursday nights until March 8th. We seat from 6:30 until 7:30, and reservations are required. I always feel like dinner service is a great opportunity for day-students to dine in Du Jour and utilize their student discount. If you’d like to join us, just call the school for a reservation.
Again, I truly want to wish you all a Happy New Year. If you’re looking for a new job to kick off the new year, we have employers calling the school every day looking for cooks, so PLEASE don’t hesitate to call us. One of the benefits of being an ACI graduate is our lifetime career placement assistance, so take advantage. See ya next month!
Chef Christopher Wolf, ccc, cce, csw, cpi
Executive Chef, Arizona Culinary Institute