News Archives

Everybody who comes to culinary school wants to be the next great chef or baker. They want to post amazing culinary delights to their social media. They want all their friends and family to “ooohh” and “aaaahhh” over their dishes. Then they start culinary school and realize that they aren’t doing it exactly right and that

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I’m often asked about our students here at ACI. What ages, where from, reasons for attending, what backgrounds, etc. There are as many answers to those questions as there are individuals who are currently enrolled but I’ll try to generalize a little. We have many young students joining us soon after high school. Surely in great

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Hello ACI family! I’ll be honest with you here: for this newsletter installment, I don’t have a lot of exciting “news” to discuss, so I figured instead I’d share a recent culinary story with you. I hope you enjoy it. Over our summer break, I took a nice week-long trip with my family. We had an

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Let me introduce you to a person who made cookies at a large hotel in Phoenix. Every day when he came in, he knew his job was to mix, scoop, bake and set up cookies. Every day was the same. After some time, he became very good at what he did, paying attention to every detail.

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I will be the first to say: success in this industry does not have to mean working in a Michelin starred restaurant. Not even to the extent of the aforementioned esteem, culinary opportunities are not limited to working in a traditional restaurant. Food is a necessity and everyone needs to eat. Where there are people, there

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