At ACI we spend most of our time (80%) in the kitchen, but class work does have its place. In class we’ll tackle the science and the business of food. You’ll learn the theories that drive what we do in the kitchen, and gain an appreciation for wine as it relates to cuisine. You’ll also learn what it takes to start and run a restaurant (from chefs who’ve actually done it). By the time we’re finished you’ll have the book smarts to compliment your “cook smarts.”
