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Going green has been a trend that has gained a huge following, and a ton of momentum in the last few years.  Recently, going green has expanded to encompass everything from sustainability to health.  The Slow Food Movement has been the lead in promoting sustainable food production and awareness of “at risk” food.  The Slow Food

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Here is a sneak peek inside ACI's Meat Fabrication and Saucier class, taught by Chef Siam. In this video, he gives the students step by step instructions on how to get the best cuts of filet out of a whole grouper fish. Enjoy! ACI | Fabricating Grouper

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Today 10 finalists were selected to compete on July 31, 2010 in the Minors 100% Natural Chefs Challenge. Of the 10 finalists 3 were selected from ACI. Honors Graduate Faith Wipperman, Current student Renatta Sanchez and November 2010 Student Justin Richardson. They will compete with 7 other chefs in their chance to win $1000. Grand Prize.

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On Monday 7,13,2010 the ACI Management Class enjoyed lunch in du Jour Restaurant. As part of their curriculum they have to write a critique on their experience. They also were joined by special guests Keith Underwood, former general manager of Phoenix Country Club and Urs Schwank, former General Manager of luxury hotel.

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The ACI management class toured the Passport Coffee Roasters of Arizona facility. They are certified Organic Coffee Processor and the leading roaster of premium gourmet coffee in the state.  The students learned about tea and tea blends as well as espresso and cappuccino making.  The du Jour restaurant features the Swiss blend and Tropicana tea from

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