Arizona Culinary Institute

The Institute is in an office complex. The buildings are numbered. The Culinary Institute on your right on the protruding right side of the building as you face the building. When you exit from Shea Boulevard, it will be the very first left you can make on 114th St. From there on in you will be in the office complex. Just follow the numbers to where the institute is. The complex may be new and the maps have not changed. You may get proper directions when you. Just keep this in mind. Have a safe trip. The institute is a school, and you will be served food by students prepared by students. At the end of the meal you will get a short form asking your opinion of the meal and service. The school has its own way of doing things. Please be patient with them, they are students. For example they will not seat incomplete parties. You can be less patient with established restaurants that do the same things. The service is fine the students personable. Despite our group ordering almost one of everything, the execution was timely. No one complained that any of it was bad. We were served, without choice a seared Tuna appetizer. Some in our party did not care for anything close to raw, and were unhappy. Soup followed, of which the Gazpacho, (a cold soup) was excellent. They served a Pasta dish of bucatini: with heavy cream and panchetta. It was done to perfection, with the pasta being almost aldente and the pancetta lightly browned on one side. Other selections were chicken, short ribs and salmon. Prices varied but not very much. Expect to pay $30 plus tip and drink. Some items were a little less. The meal included a dessert of German Chocolate cake, which was thick and dark, permeated by coconut and abounded with a thick frosting. Coffee is served on request. What's served is what I call "ingredients food": it's flavor come from the ingredients themselves. Little technique is required. although technique was required for the Gazpacho. Salmon or Short ribs need steady cooking, and they had no adornments. You must know how to cook them. The how is simple, because baking is the one method. This is a really good place to go. Aside from having a very good meal you help others. Life as a Guinie Pig is not so bad at the Arizona Culinary Institute. Lunch anyone?

Recently visited the Arizona Culinary Institute in Scottsdale, and I must say, it was an unforgettable experience. I brought my grandma along, and from the moment we walked in, we were blown away by the impeccable service, the inviting atmosphere, and most importantly, the incredible food.The flavors were nothing short of perfection - every bite was like a chef's kiss! I can't quite put it into words, but trust me when I say, the food was simply outstanding.What's truly impressive is that all the staff, from servers to busers to the chefs working in the back of the house, are culinary professionals honing their craft. Their passion and dedication shine through in every aspect of the dining experience.Needless to say, I'll definitely be returning to the Arizona Culinary Institute for another culinary adventure. If you're a food enthusiast like me, this place is an absolute must-visit!

Incredibly impressive! Had lunch today because a friend's husband is a student. Run by the students, everything about this culinary experience is professional. The dining room is a big room with many tables. Attractively decorated with beautiful art hanging, beautiful tablescapes with the kitchen set off in the back. There were 3 app choices: I had a delicious citrus salad with greens, blu cheese and very tasty dressing. For my entree, I had a perfectly cooked salmon sitting on top of a bed of succotash. The dessert was a trio of tiny pastries - Cheesecake, lemon tart and a strawberry choc. mousse. Chocolate strawberries on the table as well. As good as any restaurant I've eaten at. Kudos to the students and school. I'll be back!

My family and I went to the Arizona Culinary Institute for my birthday to enjoy lunch at the school's fine dining restaurant, "Du jour," a practice facility for the students in fine dining restaurant setting. The menu is changed daily, and lunch and dinner is available throughout the year, during their students' semesters. We started our dining with an amuse-bouche a small bite to enhance the dining experience, followed by appetizer, choice of entree, and, of course, dessert. The food was wonderful. The service was attentive, my only complaint was that they brought dessert before we had completed dinner so we felt rushed our front waiter explained that they have to clear the dining room by 2:00 pm. Next time we will come a little earlier because we like to take our time dining but everything was great and we look forward to returning. Reservations are limited, so I recommend you try to book early to avoid being disappointed. Bon appetite!

I enjoy meals at this institute multiple times. The students are a delight to talk to. Most are polite and attentive.The quality of the food are mostly pretty good. On rare occasions, very few dishes missed the mark.The concept of prix-fix is well applied here. One pays a reasonable price for a choice of appetizers, one main dish (typically, a choice of chicken, fish or beef), and one dessert. Also included are an amuse-bouche before the appetizer, a serving of bread, and a palate cleanser before the main dish.Reservation is required.I will return to this institute whenever I can.

As a former student of the school and now alumni, I can attest to the high quality education that I received and that you will get If you're thinking of attending Arizona culinary institute. All instructors are formerly culinary professionals of some level and very dedicated and passionate about instructing the next league of culinary professionals for the food and beverage industry. I had lunch at their restaurant there today and I was blown away by the quality of both the service, professionalism and presentation of the plates as well at how delicious everything was. Congratulations on a job super well done !

Went to a sponsored "culinary bootcamp" on vegetable cookery for veterans yesterday. What an enjoyable learning event! I mean, seriously. I didn't even know this school existed. The only culinary school I had heard of in AZ was the Scottsdale location.Executive Chef Christopher Wolf was our instructor. Very entertaining and educational. He gave us all sorts of tips as to how to saute, boil, roast veggies. I have been cooking for ages, but, I mean, I learned a lot as far as how we can cook and flavor our food without adding a ton of calories to it. I hope I can remember all of the tips for future use.They have open house eight times a year. I think the next one is around Father's Day. I'm going to put it on my calendar. That's the day they have prospective students come through the school. We also were able to partake in the baked goodies. (photo posted) Yummmm!! I think people were hesitant to cut into some of the beautiful cakes. I did try the ganache and the carrot cakes and some of the chocolate pieces. Double yummms!!The students also serve lunch. Reservations required. If I lived closer or if I was in the 'hood, I'd probably attend. I remember attending such a meal when I was on vacation, and it's not a bad experience. Keep in mind they are students, and it's a learning opportunity.I can hardly wait for the next class!

Have not been there for years and expected a little more. I believe food items preparation, presentation etc. has degraded over the years. Very overpriced for the quality of food. Sad since this was a special thing to do and fun to meet and encourage the student - chefs. We will not plan to go back.

Where to start. Went there with an open mind knowing the dining room is run by students so wasn't expecting a Michelin Star experience. The students were great. You could tell they were eager to learn. The leader, Miss Monroe was an arrogant cow, however. The menu was a tad disjointed but decent. The coffee was cold, and when we tried to let them know Miss Monroe immediately got defensive and actually raised her voice explaining to us that this is first and foremost a school and that she 'didn't give a shit about [our] $19 steak'. I would have hated to see her react if someone sent their food back! She clearly had no conflict-resolution skills and the students picked up on that. They joked around about her afterwards which kind of salvaged the experience. I contacted the institute and never even received a response. Unfortunate, because of her, the group of people we were with will not return. It's a great concept but the dining room should just close. Save your money.

Adding to Matalynne W's review of the Arizona Culinary Institute, we have been to this establishment many times.  Always a good experience.  When the previous chef/teacher was there she made sure everything ran well.  On a few occasions if there was a little issue she fixed it and didn't make it look like a big deal.  She is no longer there and we have noticed a big difference in the staff waiting on guests.  The only way students learn is when a good teacher helps them.  In this case, Matalynne called the CEO Robert Wilson to let him know how embarrassing it was for the current chef/teacher to follow us to our car and nastily tell me I was no longer allowed to make reservations at this establishment in front of several people in the parking lot.  Do not know the name of this woman but she isn't being trained well by her own CEO since she called him while we were still in the restaurant.  He told her to give me the message we were no longer welcome there!  How sad is that.  Now I understand why we weren't given acomment survey card and chocolate when we paid our bill.  After this terrible experience, they will no longer get any business/support from us.  Good luck in fixing the issues you created by a decision made by both the CEO and staff teacher.