Posts tagged with cooking school

Chef Scott Meyer, instructor for the Advanced Pastry and Showpieces class, grew up in San Jose, California. His first illustrious career was in the Navy, where he went to language school and learned Russian, thus enabling him to become a Russian interpreter. When it came time to re-enlist, he started looking at other career options and

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ACI Chef Instructor Hamodi Siam demonstrates how to properly receive, identify, blanch and shock fresh lobsters in this 5 minute video. Click here to view Enjoy

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Going green has been a trend that has gained a huge following, and a ton of momentum in the last few years.  Recently, going green has expanded to encompass everything from sustainability to health.  The Slow Food Movement has been the lead in promoting sustainable food production and awareness of “at risk” food.  The Slow Food

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The ACI management class toured the Passport Coffee Roasters of Arizona facility. They are certified Organic Coffee Processor and the leading roaster of premium gourmet coffee in the state.  The students learned about tea and tea blends as well as espresso and cappuccino making.  The du Jour restaurant features the Swiss blend and Tropicana tea from

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Arizona Culinary Institute is in the process of forming the 2010-2011 Junior Competition Culinary Team. Coached by Chef Philip Sayre CEC, CCE, WCI, CPI. and managed by Chef Glenn Humphrey CEC, CCE. Candidates will be selected after a cooking tryout that will take place in the upcoming weeks. This Culinary Team will then compete at American

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