Posts tagged with meat fabrication

Have a question about Culinary School, Cooking, Baking Etc. ? Post your question here and check back for the answer from one of Arizona Culinary Institutes Chef Instructors.

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The newest ACI evening class is now in full swing. Students watched Chef Wolf demonstrate a lesson on emulsified cold sauces which involves making mayonnaise and vinaigrettes. The students then went back to their stations to master the lesson for themselves. They also worked on making bound salads which included a potato salad (American) and a

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In today’s meat fabrication class on charcuterie, students learned to make pork/veal bratwursts. They started with the grinding of the meat and then encasing it in pork hanks. Students tied them into individual brats, grilled them, and served them at today’s family meal for the students and faculty. Culinary School is Great! Check out the Pictures.

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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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