News & Events

  • 23
  • Jun2022

A Note from the Executive Chef: June 2022

A Note from the Executive Chef: June 2022
Hello everybody! I just wanted to say “hi” with a half-way-through-the-year-already-June-2022-news-letter. I hope you are all doing well. The biggest announcement on our end is the recent retirement of our beloved Front of the House instructor Jim Baker. I was fortunate enough to work with Mr. Baker all the way back at Mary Elaine’s at the

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  • 03
  • Jun2022

Graduation Ceremony: June 2022

Graduation Ceremony: June 2022
Date: Friday, June 3, 2022Registration: 12:00 pmCeremony: 1:00 pmLocation: McDowell Mountain Community Church. 10700 N 124th St, Scottsdale, AZ 85259 Reception: 2:00 pm - 3:00 pmLocation: Arizona Culinary Institute. 10585N 114th Street. Scottsdale AZ, 85259

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  • 16
  • May2022

Chef Spotlight: Michael Wolfson, May 2022

Chef Spotlight: Michael Wolfson, May 2022
The culinary industry has been revolutionized as a result of explosive advances in technology and the concurrent growth in global population. In 2021 the global foodservice and food retail industry generated US$ 8.3 trillion of which the United States was responsible for US$ 1.7 trillion. The media is significantly responsible for this unprecedented expansion, especially with

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  • 09
  • May2022

A Note from the Executive Chef: May 2022

A Note from the Executive Chef: May 2022
Greetings ACI Family! I hope this message finds you well. Word on the street is that everybody, every hotel, every resort, and every restaurant is still hiring and looking for talent, so hopefully, none of you are struggling to find employment! If you are though, please please please get a hold of us at the school

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  • 05
  • May2022

Elements of a Plated Dessert

Elements of a Plated Dessert
The dessert a pastry chef creates is art. Art is an expression of creativity and as chefs, we create with our minds and our hearts. As with any form of art, it is subjective. It is entirely up to the guest to decide if it's good or bad, however, dessert can't just be appealing to the

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  • 01
  • Apr2022

Learning and Staying Current: April 2022

Learning and Staying Current: April 2022
Hello All- I wanted to address something that we have all encountered in our digital world. The internet has been an incredible resource for chefs and students to stay on trend and share new ideas. Some of my favorite examples are: using Instagram for following some of my favorite chefs, using YouTube to check out what

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  • 29
  • Mar2022

A Note from the Executive Chef: March 2022

A Note from the Executive Chef: March 2022
Hello ACI family! It’s officially “Spring Break” here at the school! And by “Spring Break” what I actually mean is: every 5 years or so we have to do a calendar-reset by throwing in an extra week of vacation for students. Students get to enjoy a bonus full week off! However, the entire staff is definitely

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  • 29
  • Oct2021

Instructor Profile 2021

Instructor Profile 2021
Hi there, my name is Jeff Elliott. I have been cooking/baking for quite some time. My career began in the early 80’s as an apprentice at the Arizona Biltmore where my skills and knowledge led me to eventually become Executive Pastry Chef. After a stint teaching at Scottsdale Culinary Institute, my wife and I moved overseas

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  • 02
  • Sep2021

Wine Flight Class “Oktober fest” 9/16/2021

Wine Flight Class “Oktober fest” 9/16/2021
Arizona Culinary Institute invites you to join us for the return of our popular wine tasting event. on September 16, 2021.ACI will feature a wine tasting menu (Oktoberfest) with a gastronomic journey through the food and drinks of Germany. Tantalize your taste buds with the rich culinary culture surrounding this iconic country and raise your glass

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  • 02
  • Sep2021

Instructor Profile 2021

Instructor Profile 2021
Hi!  I’m Chef Brianne Maggiore, but most know me as Chef Bree.  I recently joined the staff here at Arizona Culinary Institute in the fall of 2020.  I teach Basic Baking and Advanced Baking for both AM and PM classes, so you’ll find me in the kitchen at all hours!   My interest in pastries started in

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