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 very rewarding feeling. For the students, it’s a wonderful way to celebrate all of the hard work and dedication to your craft. As always, we’re very proud of all of you, and we hope your training at ACI will lead you to great things.
Our next Open House will be on Saturday, June 16th. In addition to offering tours of the school and food to snack on, we will be hosting an extra-curricular class for students with Chef Tracy DeWitt on Meringues, and Baked Alaska…..should be awesome. We’ll also be having a Veteran Culinary Bootcamp class on Fresh Pasta. Come see us!
For the third year in a row, we will be heading up to Page Springs Cellars to help out with the Tilted Earth Festival Dinner on Friday, June 22nd. The event is always spectacular, but this year some of the proceeds of the dinner will be funneled into a scholarship for ACI students. Also, we have begun a discussion on developing an internship program at the winery offered exclusively to ACI students. The idea is still in its beginning stages, but once all the details are worked out I think it’s going to be a really amazing program.
Finally, a reminder that students are off for summer break from Monday, July 2nd through Friday, July 6th. There will be no classes held during that time, but the office will be open…..except for the 4th of July.
Thanks for taking the time to read this. Stay safe in the heat, try to stay busy in the slow season, and enjoy your summer!
Chef Christopher Wolf, ccc, cce, cpi, csw
Executive Chef, Arizona Culinary Institute