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 […]
Southern Arizona cuisine tells a story — one shaped by Indigenous traditions, Mexican heritage, desert agriculture, and generations of regional influence. If you want to discover authentic Southern Arizona Cuisine or enjoy a gourmet Southwestern dish at Arizona Culinary Institute, this is the place to explore these unique flavours. Southern […]
Last week, we had the absolute pleasure of welcoming Lorenzo Polegri of Casale Polegri to campus, and what an inspiring visit it was. Chef Lorenzo brought his signature warmth, enthusiasm, and unmistakable Italian charm to our kitchens, instantly connecting with students. It was especially meaningful to hear from one of […]
Precision meets creativity in the Baking & Pastry program at Arizona Culinary Institute. Here are seven classics students master: 1. Croissants 2. Éclairs 3. Tarts 4. Puff Pastry 5. Choux Pastry 6. Buttercream Techniques 7. Laminated Dough Repetition builds confidence.Technique builds careers. Ready to create what you love? Schedule a […]
The sound of pans hitting burners.The rhythm of knives on boards.The call of “Yes, Chef.” This is daily life at Arizona Culinary Institute. Students train in: This isn’t theory. It’s hands-on industry preparation. See it for yourself. Book a campus visit.
In every professional kitchen, sauces are the foundation of flavor. At Arizona Culinary Institute, students begin their culinary journey by mastering the five French mother sauces — the building blocks of classical cuisine. Understanding these sauces isn’t just tradition. It’s technique, precision, and confidence on the line. 1. Béchamel A […]
