Arizona Culinary Institute is required by our accrediting body the Accrediting Commission of Career Schools and Colleges (ACCSC) to have a Program Advisory Committee (PAC). The “PAC” is to be made up of a mix of industry professionals, employers, alumni or educators. The goal of the committee is to make recommendations to ACI in the following areas; facilities, curriculum, educational materials, interns and current industry trends.
Arizona Culinary Institute will then review the recommendations from the PAC and implement any necessary changes needed for its diploma program.
Arizona Culinary Institute 2024 Advisory Board
Members:
Michelle Jacob – General Manager (Advisory Board Chairperson), Gertrude’s
Andrew Helmandollar – Executive Chef (Advisory Board Occupational Specialist), Casino Arizona
Roy Pell – Executive Pastry Chef, The Phoenician, a Luxury Collection Resort, Scottsdale
Rebecca Tillman – Executive Sous Chef, The Phoenician, a Luxury Collection Resort, Scottsdale
Jeremy Pacheco – Executive Chef, Genuine Concepts
Rich Hinajosa – Owner/Chef, Crujiente Tacos
Thomas Riordan – Executive Chef, Sheraton Grande at Wildhorse Pass
Jeff Weston – Executive Chef, Vi at Silverstone
Raul Sanchez – Sr. Restaurant Manager for Training and Development, Buck & Rider
Chelsea Maksimoqicz – Executive Chef, Buck & Rider
Carlos Flores – Sr. Executive Chef, PF Changs Chandler