News & Events

At ACI, we set students up for success at Arizona’s top resorts and restaurants. That foundation shines at Scottsdale’s legendary Valley Ho hotel, where ACI alum Executive Chef Russell LaCasce crafts seasonal delights at the landmark property. Chef LaCasce graduated from ACI in 2005 before working his way up renowned local kitchens. Now he leads Valley

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At ACI, we empower graduates to follow their culinary passions wherever they lead. For sisters Melissa and Samantha Sorelle, that meant launching artisanal bakery pop-up Sorelle, bringing a taste of nostalgia to Phoenix farmers markets and pop-ups. Melissa graduated from ACI in 2017 before honing her skills with acclaimed local chefs like Kevin Binkley. Now she

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At ACI, we empower students like Justin Pioche to celebrate their heritage through food. Chef Pioche, ACI class of 2014, garnered 2022 James Beard Award recognition for his Navajo-inspired catering and pop-ups. His Pioche Food Group pays homage to Navajo culture and ingredients across the Four Corners region. It's a long way from ACI externships, but

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One of the first things I did before I opened the doors to my restaurant was RESEARCH. Of course, that included the standard go-to’s of demographics, competition, foot traffic, etc., but I also researched the local growers and producers in the area. Why? Well, one of the big trends in culinary over the last several years

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Hello to everyone reading this! I hope you are well. Every year around this time, I feel compelled to send out my annual, “please take care of yourselves while you are working in kitchens in Arizona in the summer” message. We all know that even in air conditioned kitchens in Arizona, it’s still gonna be hot,

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Nestled amidst Sedona's majestic red rocks and the expansive Coconino National Forest, Seven Canyons presents more than a luxurious golf retreat; it offers an unparalleled dining experience at the newly unveiled Seasons at Seven Canyons. With renovations enhancing its Southwest charm, Seasons introduces guests to a world where cuisine and nature blend seamlessly. The restaurant's design—a

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I come from a hotel and resort background. I worked at a 5-star resort for over 14yrs. I’m considered a jack of all trades because I can, and have, done it all. But even as a younger cook, I had always wanted to learn as much as possible about each station in the pastry kitchen, work

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I’m 42 years old, and I’m not too proud to admit that as cliché as it sounds, “40” hit me like a ton of bricks. Long story short, I’m trying to slowly make some dietary changes because if I reach my ultimate goal of living forever, I should probably start to look a little closer at

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One of my favorite poems, "The Road Not Taken,” was written by Robert Frost in 1915. Although created to comically represent the indecision between two hiking enthusiasts on which path to take, this poem has, over the years, become contentious. I, for one, take it seriously. The last three lines of this poem read as follows:

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Can we rely on that feeling deep in our stomachs? That feeling gives us an overwhelming sensation to urge us in one direction. Can we make solid decisions off this instinct, this internal intuition? No, that deep rumble inside you isn't a hunger pain. It's your gut instinct telling you to listen. We all try to

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