Arizona Culinary Institute

Far from great.

Absolutely beautiful campus. My son is enrolled. Everyone who works there are wonderful. My son is excited to start in 2 weeks.

• Staff & attitude▲

Paid 7k for the avocational pastry program. The skills and knowledge I learned were priceless. Chef Newton is legendary. Chef Sedig is one of the most patient and talented pastry artists I have come to know. Just do it. You won’t regret it.

The food/experience is great AND by going, you're helping someone prepare for their future.

• Price & value▲

I setup a reservation for 4 of my Residents to go to have lunch and they absolutely RAVED about it. They loveddddd the service, the food and the price. They told me to make reservations every week.

• Would recommend▲

Ive been looking for a fine dining experience without the stress of fine dining and let me tell you, this was it. It was 27-32 for entree that came with bread, amuse bouche, app, entree, and desserts. Drinks were 3-9$ depending on alcohol content. Coffee served after. Menu is determined by chefs in the class. I had the egg yolk ravioli and it was absolutely divine. I was absolutely blown away. We stsrted at 11:30 and enjoyed until 1:30. I will 100% recommend this to anyone. It was such a pleasure to ask the chefs more about the experience, courses and school itself. Everyone was proud and they sure have reason to! It was perfect. Thank you all for making this a dining experience of a lifetime and an adventure for my palate.

My wife and I lunched at the Du Jour Cafe of the Arizona Culinary Institute for the first time today. The atmosphere was comfortable, the service was impeccable, and all four courses were absolutely delicious. Portions were generous -- so generous that we had to take our dessert home to enjoy later in the day. We look forward to visiting again soon.

• Staff & attitude▲

Really enjoyed our visit. The food was wonderful and the young students friendly and attentive.

• Price & value▲

This review is about the culinary school experience, not the Du Jour restaurant. I gained valuable knowledge and hands-on skills from my instructors here, and if your goal is to learn proper cooking techniques in a structured environment, this school delivers that well. The chefs are experienced, and the curriculum covers a wide range of foundational skills. However, if you're considering culinary school as a pathway into a long-term career in the food industry, I strongly encourage you to pause and evaluate your options carefully. The reality of the industry is that many restaurants hire anyone willing to work hard, regardless of formal training. Often, you’ll find yourself as the only classically trained cook in the kitchen, and your training may take a backseat to a restaurant’s unique systems and shortcuts. More importantly, consider the financial side: Tuition can leave you with significant debt — in my case, close to $25,000 — while entry-level wages in the industry often hover around minimum wage, with only modest increases over time. In hindsight, gaining hands-on experience by working your way up in a restaurant might be a more practical and cost-effective path. I believe the school could do a better job preparing students for the economic realities and workplace culture of the food industry. Passion alone isn’t enough to sustain a career if the compensation and work environment don’t support your well-being and financial stability. This review isn’t meant to discourage your culinary dreams, but to offer perspective I wish I had before enrolling.

• Price & value▲

I had previously been to ACI for a delightful lunch and took a good friend and my husband last night. We all raved about the food and service, not to mention the reasonable price for a gourmet 4 course meal. Fabulous!