Posts tagged with culinary school

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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Here is a sneak peek inside ACI's Meat Fabrication and Saucier class, taught by Chef Siam. In this video, he gives the students step by step instructions on how to get the best cuts of filet out of a whole grouper fish. Enjoy! ACI | Fabricating Grouper

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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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Tuesday July 6th marked the first day of new culinary classes at ACI. By day three of culinary school, students were already creating astounding edible creations. Here are some photos from the Advanced Pastry class where Chef Meyer is instructing the new students how to pull sugar and decorate cakes like a pro! [gallery]

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