\

Winter 2006

Arizona Culinary Institute is pleased to announce that our school was recently granted accreditation by the Accrediting Commission

of Career Schools and Colleges of Technology (ACCSCT). The ACCSCT is listed by the U.S. Department of Education as a nationally recognized accrediting agency. We are proud to be an Accredited Member of this Commission as they share our commitment to quality

career-oriented education.

Below: Student receives his diploma at ACI’s graduation ceremony

Arizona Culinary Institute recently held a commencement ceremony and reception to honor our graduates. 69 students celebrated their graduation at Desert Mountain High School in front of a large gathering of family and friends.

Right: Amy Mariucci gives a warm speech to her fellow graduates

All of the graduates were invited to share in a champagne celebration at the ACI campus following the ceremony. Graduates and guests toasted to new beginnings and enjoyed wonderful food prepared by our Chef Instructors and current student volunteers. The event was a huge success and we look forward to many more!

We are very proud to announce our honors graduates. The following grads completed our course with a 4.0 cumulative grade point average:

John Brady Karen Lorenz Victor Boroda Melissa Lumbert Lori Burgett Nevine Melikian Breanne Cline Andrew Nash Travis Dooher Laura Prichard Linda Greenberg Jesus Rubalcava David Lambrecht Theresa Theese

Page 1

Arizona Culinary Institute graduate, Chef Sandra Saltzer-Duzak has gone on to experience considerable culinary success since completing our program in March of 2005. Sandra is the owner/proprietor of a company that specializes in weekly meal preparation for customers. Sandra first meets with her clients to discuss their “food profiles” and then develops weekly menus based on their food preferences (or their dietetic needs). Menus include one main dish and two side dishes. Chef Sandra uses her clients’ kitchens to create these fantastic meals, properly stores them, and provides heating instructions. Sandra shops individually for her clients’ menus and is happy to frequent the local grocer/ specialty food store of their choice. Her attention to these details reassures customers that menus are tailored specifically to their preferences. In addition to her popular “weekly meal service,” Chef Sandra also provides custom menus for special occasions. These occasions vary considerably, from romantic meals to cocktail parties. When Arizona Culinary Institute caught up with Chef Sandra, she had recently provided the menu planning and food preparation for a “writer’s retreat” on a private Island off the coast of Massachusetts. Her menus were very well received and the experience of ferrying the bulk of her food over was an educational one! She was fortunate to have access to garden fresh fruits and vegetables while on the island as well. Please visit Chef Sandra’s website for more information on her services and for samples of her delicious menus at www.chefsandra.net.

PROFILE Chef Sandra Saltzer-Duzak ACI graduate

UNDER THE PAPER TOQUE

French: ( bôN mō’), n. A clever saying; A witticism

ACI’s December Graduation

“GREAT LEADERS MOVE US. THEY IGNITE OUR PASSION AND INSPIRE THE BEST IN

US!”

SPO KNOWSSPO KNOWSSPO KNOWS

By Spomenka McKinneyBy Spomenka McKinneyBy Spomenka McKinney

The following graduates are those leaders who are plowing the path of success fueled by their passion for this industry: Drew Harrison (November 2005 graduate) Executive Chef at ‘Heritage Palmeras’ in Sun City, AZ. Interned at the same site.

Matt Carvalho (November 2005 graduate) Sous Chef at ‘Mastro’s Ocean Club’ in Scottsdale, AZ. Interned at Greyhawk Golf Club and Wildfish Seafood Grille.

Lee Knuckey (November 2005 graduate) Kitchen Manager at ‘Fireside Grille’ in Fountain Hills, AZ. Interned at Copperwynd Resort.

Jed Wesley (June 2006 graduate) Sous Chef at ‘Bistro Liaison’ in Berkley, CA. Interned at L’Auberge de Sedona.

Vince Pernick (June 2006 graduate) Sous Chef at ‘Hammerhead Ocean Grille’ in Glendale, AZ. Interned at Union Hills Country Club.

Chris Cooney (June 2006 graduate) Executive Chef at ‘Elgin Public House’ in Elgin, IL. Interned at Rizzo’s Restaurant in Naperville, IL.

Heather Dee (June 2006 graduate) Executive Chef at ‘Jug’n Barrel Wine Kitchen’ in Glendale, AZ. Interned at Point Hilton-Tapatillo Cliffs.

Anthony Andiario (November 2004 graduate) Sous Chef at ‘Quiessence’ the Farm at South Mountain in Phoenix, AZ. Interned at Michael’s at the Citadel.

John Trygstad (November 2004 graduate) Executive Chef at ‘Quintero Golf & Country Club’ in Peoria, AZ. Interned at Troon Country Club.

Fiorella Irwin (June 2004 graduate) Chef Proprietor of ‘Fiorella’s Ristorante’ in Glendale, AZ. Third year of successful restaurant ownership.

Keep the list growing and share your accomplishments with us. E-mail me at spo@azculinary.com so we can all read about your latest venture in our next newsletter. Don’t be shy, we’re not!

Page 2

WhatÊs new at du Jour? WhatÊs new at du Jour? WhatÊs new at du Jour?

By Chef Michael Dudley All the chefs and students that participated in the First Press Wine Event were introduced to various wines around the world. Foods were prepared by chefs and students and matched with these wines. It was a fun food and wine event. We particu-larly like some of the wines from California and Washington State.

Chefs Dudley and Siam, along with some students, de-cided that a couple of these wines needed to be tasted in our du Jour Restaurant; where playing with food and wine is not only acceptable but is preferred. We began comparing these wines with some wines that were already on our wine list.

By tasting the Arnold Palmer (yes, the golfer) Cabernet Sauvignon from California along with the Rutherford Ranch Cab-ernet Sauvignon also from California and a main stay on our wine list, we found some similarities and some differences. Both red wines have tones of black cherry and spice. The Rutherford Ranch Cabernet Sauvignon has a perceptibly bolder finish and the Arnold Palmer Cabernet Sauvignon seemed to have a lighter finish. Both wines are full bodied enough to pair up with hearty meats such as lamb and beef and demi-red wine sauces such as poivrade, forestiére and chasseur.

We also changed our wine list with white wines too. The Château Ste. Michelle Riesling from the Columbia Valley in Washington State found its way to du Jour’s wine menu. The peach and apricot flavors were sweet enough to pair with our blackened catfish and chicken piquant. We might try a Gewürz-traminer (even sweeter) next to pair with our spice dishes.

We are going to taste the Red Diamond Shiraz also from Washington State, but that won’t happen till Thanksgiving (hmmm, lets see…a nice full bodied red wine with a roasted tur-key and savory dressing…) we’ll let you know.

We all had a great time before and after the First Press Wine Event. Don’t forget to come in and try some new tastes at du Jour Restaurant. Right: The ACI Bake Shop prepared a spread of delicious and artistic treats for the First Press Event.

Page 3

American Diabetes MonthAmerican Diabetes MonthAmerican Diabetes Month

November was American Diabetes Month which is a great time for all of us to become more informed about diabetes prevention and diabetes maintenance. There are three types of diabetes, Type I, Type II and Gestational (experienced by some women during pregnancy).

The most common form of diabetes is Type II, formerly known as adult on-set diabetes. The exciting news about this form of the disease is that it is commonly believed to be preventable! Researchers believe that following a low-fat, low-calorie diet, in addition to engaging in regular physical activity, can greatly reduce your chances of developing diabetes. This is great news for all of us who have yet to develop this disease!

Diabetes has many classic symptoms that we should all be aware of:

Some people do not experience any of these symptoms, however, so it is important to know if you are at risk and get tested. If you are overweight, over age 45, and/or have diabetic family members, you may be at risk. For other symptoms and risk factors please visit www.diabetes.org or another trusted informational source.

If you have recently been diagnosed with diabetes it is important to remember that you are not alone; nearly 21 million Americans are currently living with and managing this disease. As mentioned above, one way to manage diabetes is through proper diet. While many diabetics are committed to following a diet low in calories and sugars, many complain that they miss out on desserts! Having diabetes doesn’t have to mean the end of desserts, however. Below we have included a recipe for Maple Roasted Pears that is sure to satisfy your sweet tooth while maintaining your diet. This recipe was provided to us by Chef Sandra, a graduate of ACI who is featured in this edition of our newsletter (see Profile, Page 1).

Frequent Hunger Frequent Urination

Frequent Thirst Blurred Vision

Fatigue Dry mouth

Dry/Itchy Skin Recurrent Infections

Impotence Poor wound healing

Maple Roasted PearsMaple Roasted Pears

Serves 8 Prep Time: 15 minutes Cook Time: 45 minutes

INGREDIENTS 2 tablespoons unsalted butter, melted 1/4 cup maple syrup 2 tablespoons brown sugar 2 tablespoons brandy (optional) 1 tablespoon orange marmalade 8 ripe pears, either Anjou, Bartlett, or Comice 1/4 cup dried cranberries 2 cups fat-free vanilla frozen yogurt OR fat-free vanilla yogurt 1/4 cup granola OR coarsely chopped almonds

Transfer the pears to plates.

Pour the baking juices into a small bowl, and whisk in 1 or 2 tea-spoons of water to blend into a sauce.

Top each pear with a small scoop of frozen yogurt or a drizzle of vanilla yogurt, and scatter granola / almonds and cranberries over the pears. Drizzle the syrup over the top. Serve immediately and enjoy! Copyright © 2003 Television Food Network, G.P., All Rights Reserved

From Food Network Kitchens – modified by Chef Sandra

INSTRUCTIONS Preheat the oven to 350 degrees F.

In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy.

Peel the pears, halve lengthwise, and remove the seeds with a melon scoop or teaspoon.

Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 45 minutes, basting occasionally.

Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranber-ries.

Nutrition Information (per serving)

Calories 216 Saturated Fat 3 grams

Carbohydrates 41 grams

Fiber 3 grams

Protein 2 grams Unsaturated Fat 2 grams

Congratulations to three Arizona Culinary Institute students who won our “Taste of the Holidays” recipe contest. The following students submitted their favorite holiday food recipes (along with an essay about why it is so special to them) and won our prize: tuition credit! 1st place Michael Battmer “Holiday Pepper Jellies with Cream Cheese” 2nd place Bruce Surface “New Year’s Concord Pound Cake” 3rd place Ashley Peterson “Honey-nut Encrusted Breast of Duck”

Taste of the Holidays Contest Winners

HereÊs to your Health⁄ by Kelley White

10585 N. 114th St., Suite 401 Scottsdale, Arizona 85259

480.603.1066 * 866.294.2433 www.azculinary.com

Arizona Culinary Institute was very pleased to host the inaugural event of the annual First Press Wine Auction this year. Our event, titled the “First Press Gourmet Sessions”, was held on Thursday, October 26, 2006 and was attended by 100 excited guests. All of the attendees received a commemorative apron, an ACI tote, and a cookbook from our co-host, Thermador. Our guests had the pleasure of tasting fine wines paired with delicious foods that they were invited to help prepare (all while enjoying live music)! We are so pleased with how this event unfolded and especially impressed with the role our students played in the evening. This event would not have been the flawless success that it was without the help of our talented students. It is with pleasure that we express our gratitude to the following student volunteers: Ana Isabel Alatorre Brittney Pollock Michael Benz Roman Rodriguez James Eckerdt Danielle Stiniker Ryan Gore Dewon Thomas Dora Hall Daniel Traxler Ryan Hardwick Albert Torrisi Donna Hawkins Kristen Waltenbaugh Amy Mariucci Westley Wilhelm Natasha McCalmont Kathi Williams Paulina Yates

It was an honor to host this event, the proceeds of which help support our local public radio stations.

ACIÊs Amazing Bake Shop⁄.

Another great ACI event