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 […]
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.
While on vacation to Italy last summer, I had the chance to enjoy some Italian limoncello, and I fell in love with the tart and sweet flavor. Limoncello is a traditional Italian lemon liqueur, most famously associated with southern Italy. It’s typically served ice-cold, often as a digestivo after dinner. […]
I firmly believe that if you are excited about food and cooking, and you’re not limited by too many specific dietary restrictions, you should be willing to try anything. To that end, when I go out to a restaurant, and I trust that the cooks know what they’re doing, I […]
As a Chef Instructor there are several rewards, other than financial, which validate and justify all the years of learning, practicing, and hopefully perfecting my craft. One of the warmest and fuzziest feelings I get is derived from a student’s successful completion of a project or assignment. Towards the end […]
