Posts tagged with grouper fish

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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Congratulations to four ACI students and alumnae for placing in the top ten finalists for the Nestle’s Professional- Minor’s 100% Natural Chef Contest. The competition took place on July 31st here in  the Arizona Culinary kitchens. Over $3,300 in prize money was awarded . 2nd place- Cord Chatham ’06 Grad- L’Auberge Sedona 3rd place- Faith Wipperman

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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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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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