Chefs Lesson|Duck Fabrication
ACI Chef Instructor Hamodi Siam demonstrates how to properly fabricate a duck to his Meat Fabrication/Saucier Class
you can watch the video by clicking
Chefs Lesson
Chefs Lesson|Bearnaise Sauce
Arizona Culinary Institute’s Chef Instructor Hamodi Siam demonstrates to his class how to make a Bearnaise Sauce.
The Birth of a Bratwurst
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!
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Lobster Lesson #1 Receiving, Blanching and Shocking
ACI Chef Instructor Hamodi Siam demonstrates how to properly receive, identify, blanch and shock fresh lobsters in this 5 minute video.
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Enjoy
ACI | Fabricating Fish
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!
