5/30/2014
From Arizona Culinary Institute’s Executive Chef
Hello culinary enthusiasts. This is your May update on all the happenings at ACI for the last month. Our Arizona Veteran Supportive Campus certification celebration dinner was a huge success. Kevin Binkley’s food was beautifully paired with Eric Glomski’s wines, and a small army of ACI students (both past and present) helped execute the event. We served 8 courses and 5 wines to 50 very happy guests. It was pretty amazing to watch it all happen. I wanted to thank everyone involved for their participation, including the Arizona Department of Veteran Services and the Arizona Coalition for Military Families. Together we will continue to strive to offer all of our students the best experience that we can provide.
Coming up on Saturday, June 14th, we have an open house on campus, and we will be offering a continuing education class on fruit and vegetable carving with Chef Santos. If you’ve never taken this class before, you should really check it out. Chef is very talented in this area, and you’ll be able to get several hours of hands-on experience to attempt to replicate his creations. Contact the school to sign up. Spaces are limited, so don’t wait! If nothing else, at least consider stopping by the open house to say hello. We always love seeing familiar faces.
On Friday, June 6th, we will be celebrating student graduation at the school. We are very proud of our graduates, and we are excited to celebrate with you and your families. Nice work! Congratulations on a job well done. As always, we are honored and appreciative that you chose ACI for your culinary education.
Until next month, take care, cook with passion, and inspire those around you. Every day in our business there are opportunities to teach and to learn…take advantage as often as you can.
Chef Christopher Wolf, CCC, CCE, CSW, CPI
Tags: aci, aci chefs, Arizona Culinary Institute, chef wolf, cooking school, cooking schools, culinary education, culinary schools, evening classes, fine dining restaurant, meat fabrication, scottsdale culinary institute