ACI JOURNAL
Real Stories
From The Kitchen
Industry insights, student spotlights, chef interviews
and career updates from Arizona Culinary Institute.
Sheraton Phoenix Downtown has announced the appointment of Dominique St. Pierre as its new Senior Sous Chef, marking an exciting new chapter for the hotel’s acclaimed culinary program. In this leadership role, St. Pierre will oversee daily operations at Carcara, the hotel’s signature restaurant celebrated for its Sonoran-inspired dishes and locally sourced […]
Have you ever been to an open house viewing and the realtor had some fresh cookies baking? All of the sudden you feel like this could be your home- a place where your family gathers. This isn’t just a fun snack for tours, this is actually a scientifically studied phenomenon […]
When many people thing of lobster they often think of pairing it with butter, cream, or mild cheeses to enhance the richness and the sweetness of the lobster- but with one small addition you can take your lobster experience to the next level- add vanilla! Vanilla is a rich floral […]
I think many of us grew up with at least one person in our friend and family group that would show up with a loaf of banana bread for gatherings. This person wasn’t always the best cook or baker but it always was their specialty and people raved about it. […]
A recent dinner at Iron Gate in the heart of Silicon Valley was a perfect reminder that dining can be as much about experience as it is about flavor. The evening featured classic tableside preparations—Caesar salad tossed to order, Steak Diane flambéed with precision, and a dramatic Cherries Jubilee to […]
Today at Arizona Culinary Institute our advanced baking and pastry students turn their attention to a true American staple the German chocolate cake this project isn’t just about satisfying a sweet tooth it’s a lesion in precision technique and culinary history.
