“ACI’s herb garden”
…another example of how we’re still moving our program forward.
As our program continues to evolve in a positive direction, another asset we’ve added to our campus is an herb/lettuce garden. The project was started a few years ago, and now, after some trial and error, we’ve created a wonderful bed of fresh herbs and micro greens. A majority of the credit goes to our very own Chef Mattox, CCC,CS, CPI, FMP for taking so much time to care for the plants. At a recent dinner service in our on-campus restaurant, Du Jour, almost every single dish on the menu had at least one component pulled from the garden THAT DAY. It doesn’t get any fresher than that. In an environment that seems to be moving toward more computer driven classes, our on-campus herb garden is very NOT computer driven. In fact, I’d say it’s moving the opposite direction: doing things the right way, more hands on, more personal, and more like it used to be done in the “old days”. It’s not over either. The vision is still growing. As we continue to figure out what grows well and what doesn’t, we’re looking toward higher yields, more variety, and MAYBE even heirloom tomatoes! Keep watching, and get involved!
Thanks to Dave Wood of Frank-Lin Fine Wines and Spirits and ACI’s Management Instructor Bruce Sandground for a great class. 22 ACI students attended a 4 part seminar over 8 weeks learning about White, Red and Fortified Wines. They then had to prepare culinary samples to be paired with each wine they learned about. The students will receive a certificate in “Basic Wine Knowledge”. Great Job!
Here are some photos of cakes decorated in Advanced Baking and Showpieces class today.
Here are some photos from the Arizona Culinary Institute’s Student Culinary Competition Team practice on 10/9/2010
Advanced Baking | Student projects from 10/8/2010
Beau MacMillan, Executive Chef of Elements (located at The Sanctuary) , and Bill Nassikas, Owner of the The Sanctuary spoke to our Management class today. Chef McMillan, who is on the ACI Advisory Board, has wrapped up taping his first season of “Worst Cooks in America”. He just returned from filming a couple of episodes of “The Best Thing I Ever Ate”, and has a celebrity episode of “Chopped” on the horizon for the Food Network. He shared with students the path that his career has taken under the mentorship of Chef Chuck Wiley. Chef MacMillan takes great joy in trying to find the best in everyone and helping to inspire them to be the best that they can be. What advice did he give our students? “Never stop believing in yourself ! You can look at things when you are tired and it is a holiday and you miss your family negatively, or you can look at it as an opportunity. You have the freedom to get up every day and make someone the BEST hamburger that they will ever have in their life!”. Thank you Chef MacMillan and Bill for sharing with Arizona Culinary Students today .
ACI had the pleasure of a visit by Farmer Casey Stechnij of Superstition Farms and Chef Jennifer Johnson of Udder Delights (Superstition Farms’ kitchen). Superstition Farms is a dairy farm . . Casey and Jennifer brought delicious samples from their famous ice cream bar, Udder Delights, for the students and staff to sample. Their mission is to show visitors what daily life is like on a working family farm. They also wish to show the public that a modern dairy operation is environmentally conscious and each team member who works there is totally and lovingly dedicated to the care, comfort, and health of every animal. They are hopeful that a visit here will be entertaining, educational and above all, memorable.
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.
It’s amazing to see the projects that students have made in the Advanced Pastry Department after only one week ! Kevin Fallscheer made this great fall themed wedding cake and Robin Carlson made a cake that could be used as a wedding or baby shower cake,
Students from Chef Wolf’s Basics class took a fieldtrip to Page Springs Cellars near Cottonwood, Arizona and to Fossil Creek Creamery in Strawberry, Arizona last Sunday. The first stop was the winery, where students were treated to a tasting of “members only” wines. Afterwards, the group made their way over to Fossil Creek Creamery. The owners graciously demonstrated how to milk the goats as well as how they make their famous line of goat cheeses. These are just a few of the fun extracurricular activities here at ACI, that add to a culinary education.
