A Note from ACI’s Executive Chef, June 2017

A Note from ACI’s Executive Chef, June 2017

Greetings to my Arizona Culinary Institute extended family (that would include anyone taking the time to read this :o)!  I hope you’ve all had a lovely May.

Du Jour is still open for dinner for a few more weeks.  We have our last dinner service on Tuesday, June 13th, so if you’d like to dine with us and take advantage of your student discount, be sure to make a reservation!  We are open for dinner on Tuesdays, Wednesdays, and Thursdays.  Also, we will be hosting a wine dinner on Thursday, June 8th with Chef Maccherola as the guest chef for the evening.  The Du Jour wine tastings are always a blast so if you’ve never been to one you should give it a try…but they do fill up fast, so get on it!  After the 13th, Du Jour won’t be open for dinner again until August 2017, so don’t miss out.

The next ACI Open House is on Saturday, June 17th.  Chef Rigollet will be hosting a “Dutch Oven Chili Cook-off” so if you think you want to compete, get in touch with us to sign up (there is no cost to enter).  Also, Chef Villarico will be doing one of his Fruit and Vegetable Carving Classes.  What can I tell you?…the guy is a magician with Garde Manger.  It’s worth the $10 sign-up fee just to WATCH him, let alone be able to try all of the techniques yourself!  I am honored to be instructing another one of our Veteran Culinary Boot-camp classes as well.  This one will be focused on Knife Cuts, per request.  So, there will certainly be plenty going on in addition to the usual tours, information, and good conversation.  Stop by and see us!

Lastly, I want to say congratulations to all of our students graduating on Friday, June 2nd.  We are very proud of you and we wish every-single-one-of-you the best of luck.  Don’t forget that we will still be here for you; to answer questions, to help you find jobs, and to come back and see us to brush-up on your skills…all free of charge, as always.  We always have been, and always will be, YOUR culinary school.

Thank you.

Chef Christopher Wolf, ccc, cce, csw, cpi

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