Posts tagged with arts institute

Rebekah Quintero began classes at Arizona Culinary Institute in July. You may have noticed her as our student caretaker of the ACI Herb Garden or volunteering for any number of projects. Rebekah is 19 years old, and she and her husband have a 1 ½ year old daughter. She was home schooled throughout junior high and

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Chef Christopher Wolf, CCC, CCE  instructed a “sold out” Molecular Gastronomy class to students on Saturday, September 11th. Students worked with liquid nitrogen to form both savory and sweet “dippin dot” style frozen treats. The also experimented with spherification by making faux caviar and bombes. Tapioca maltodextrin was used to make a variety of sweet/savory “powders”.

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On September 17, 2010 Arizona Culinary Institute’s staff and students enjoyed celebrating Constitution Day. For those of you who may not be familiar with this national holiday, it is a day for Americans to appreciate and celebrate the constitution, which has long been hailed as one of the most impressive and comprehensive governmental documents. September 17

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ACI PM Student Jeff Vegso demonstrates (in the photos)  making TVP (Texturized Vegetable Protein) Raviolis in the Kitchen Portion of our Nutrition class. TVP is a vegetarian protein that the students made into mock “Italian sausage” for the ravioli filling. Making fresh pasta is one of the many exciting skills you will learn at Arizona Culinary.[gallery

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It’s amazing to see the projects that students have made in the Advanced Pastry Department after only one week ! Kevin Fallscheer made this great fall themed wedding cake and Robin Carlson made a cake that could be used as a wedding or baby shower cake,[gallery link="file"]

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