Arizona Culinary Institute

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.

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 is great and we look forward to returning. Reservations are limited, so I recommend you try to book early to avoid being disappointed. Bon appetite!

Update Feb 2025. Returned with friends for lunch. Still a solid 5 stars. Impressive du hour menu with plenty of options. As expected, top notch high-end service and quality. Very reasonable cost. By coincidence, the four of us all ordered the Halibut entree. Superb. I had a side of risotto with pickled squid with Japanese Furikake seasoning. Very creative. My wife had the clam chowder that was served with a giant oyster cracker type floating pastry. Photos attached. This review is for lunch in the dining room and not the culinary school. Our party of four arrived on-time for our 11:30 reservation today, were immediately greeted, signed in, provided a brief introduction/explanation and taken to our table in the dining room. First impressions are powerful and our first impression was that we made a smart decision to dine here. It got better from there. The student-tended dining room is run (under close supervision by senior instructors) much like a 5-star restaurant. Orders are served all at once by a group of student-servers. Presentation is impressive. Menu selections are wide and diverse. taste, quality, portion sizing are all perfect. Non-alcoholic as well as wine and spirits are available and priced well below market. The luncheon cost (very reasonable) covers an appetizer plus entree. Complimentary "add-ons" are provided including a decadent dessert. The palate-cleansing frozen "lolipop" intermezzo between courses was an unexpected treat that one finds today in few high-end restaurants (pic attached). Our student wait staff is not there to be trained as wait staff, of course, but rather culinary professionals. But they are taught the business from the ground up and do a stint for a short time serving the clientele. I estimate that the dining room has 10 tables and that at our seating there were approximately 16-20 patrons, making the experience sort of intimate and semi-private. Three in our party had the Mahi entree and one had the pork tenderloin. We each had a different appetizer. We will return and bring new friends with us to share the experience. I've attached a boat load of pics.

From the time we arrived we knew the experience would be top notch. The student servers were so attentive and just made the experience what it was. The food was next level good! We hadn’t even left before talking about when we can come back lol. The prices were surprisingly low for the quality of food and service provided. Luxury dining experience from start to finish. Thank you so much for a great date night!

Everything was timed perfectly at Du Jour for lunch today and I was in and out in less than an hour! The student servers were attentive, efficient and kind! It was great going back to ACI after having graduated many years ago and see it still running seamlessly.

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.

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!

Fantastic!!! The entire experience was phenomenal! I took a group of middle school students for a tour and fancy lunch. The staff at the Culinary Institute were so gracious and did such a wonderful job of showing us around and answering the students' questions. Lunch was, of course incredible!!!

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?

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!

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.

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.

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.

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!

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 !

Came for one of the group dinners (too lazy to learn to cook!). A very nice evening. Food prepared with care and the staff explained all the dishes and wine pairings. It was really impressive.

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 a comment 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.

We were served a delicious 5-star feast today at the Arizona Culinary Institute. The student chefs were as talented as any professional chef, and the atmosphere was delightful. With the appetizers, bread, entree, dessert, and more, we left feeling quite satiated. This meal and the service would easily have cost more than $100 each at a fine restaurant; yet, we only paid $16 for my Penne al Vodka and $18 for my husband's steak. I highly recommend this epicurean delight.

I highly recommend this place for dinner!! It is reasonably priced for a 5 course meal. The students are so nice and the food is delicious! Joseph was our server and he did a great job! LOVE the team work!! Salvador, who was our chef at Benihana in Chandler, told us about this place as he attends the school! It was an awesome and unique experience!!

I was very disappointed when dealing with them to take their Baking/Pastry course. Because it isn't a full course financial aid won't help(course isn't long enough) and they neglect to tell you anywhere on their site. They want you to call so they can try to talk you into going through one of the other banks or credit companies they deal with. It makes you wonder if one of those banks owns the school. I decided instead of trying to fund the $10,000 or so for their class to try Scottsdale Community College. They have an 18 credit course(financial aid covers anything over 12), that seems very detailed(Program Code - 5788 Certificate of Completion (CCL) in Commercial Bakery and Pastry Arts). It's also around $7000.00 cheaper, still hands on, and about 6 classes total working your way up to advanced. This is exactly why Culinary schools fail here. It's about the money and not the students education. Remember, if they are only hungry for your money, they are not hungry to teach you. Also look at graduation and placement rate of any school you are looking into, then think about what you are paying them.

A couple who have been to the Arizona Culinary Institute in Scottsdale many times asked us to join them for lunch. They mentioned the experience changed in the last few times. The food was still awesome but the service was different. He asked for some additional bread at least twice but it never came. We also were not offered the usual palette cleanser. He mentioned this to our server and soon a chef/teacher came to our table to ask if there was a problem. She said "this is not a 5 * restaurant" several times. We said we knew this but she didn't use this as a teaching moment for her students. We paid our bills and walked out to our car. Before we unlocked the doors to enter, this same woman came out with several staff members and verbally abused the man who brought us to lunch telling him he was not allowed to dine at the school again and his reservation would no longer be accepted at this establishment. We were all shocked and noticed others leaving were too. I decided to call the CEO of the institute, Robert Wilson to let him know about this incident. He told me that a member of our lunch table made inappropriate comments and he told the woman to tell us we were not welcome back. He would not tell me what the "inappropriate" comment was, so perhaps it was asking for more bread. I was happy to support the students at this culinary school leaving a larger than normal tip. However, when the CEO is inept at handling such a situation, and it was embarrassing for everyone, we will never return.

Dreams Crushed. No help with finding a job after completion of academic portion. Waste of money. Glad all you customers love the food. I went here for an education, now I can't even afford to eat here.

This is a school that has an excellent restaurant for you to try. Call them up and schedule your reservation, it was booked 3 weeks out when I called. Checking in here, did give me $5 off my tab which was already nothing compared to what is provided. Amuse Bouse is provided and I must say a one bite treat. Bread is also included with several different varieties to choose from. Since the menu is always changing I have enjoyed several meals here. On this particular lunch outing I enjoyed a great appetizer: pork cheek and short rib ravioli. For my main course I had the new york with potato. Also included is desert which you have several to choose from as well. I had the passion cake and it was great. Also beer, mixed drinks, teas, and wine are the drink choices. I enjoyed a Tequila Sunrise for $3. Never had one before so I thought I would give it a go. Another unique feature is that since it is a school, the menu is forever changing. So I have been disappointed on one visit out of many, but since the bill is so low and it is a school; I forgive them. :) Because when they do get it right, it is a great meal for nothing. Give them a shot when you feel adventurous and craving a great meal.

So I thought this place might be like visiting CIA in Napa or SF with all the spas and resorts around...but it wasn't. I'm afraid the food tasted just like you'd expect from people who are learning to cook. BUT...it's not that the food was horrible. (It's way better than I could ever cook!) The students did a great job with seating and serving us and provided wonderful service. I am sure as they continue learning to cook, they will become fantastic chefs!

Wow I was completely disappointed on this visit to the culinary. Usually it is outstanding but I usually go for lunch only, I decided to take a loved one out for dinner for his birthday and it was absolutely terrible, the amount of food that was given was almost a joke. And the flavors that were mixed together were kind of unusual. And I do like it different flavors but this was very different. Service was great as always. Definitely do not recommend dinner

Every time we've eaten here (lunch and dinner) have been fab! Make sure you make reservations and try something new. The presentation and tastes are so amazing...

If you have the time, you can have a truly gourmet meal at a deep discount. You must realize first that you are working with students. Everyone from service staff, to the cooks are learning. They provide excellent, friendly service. It may be a bit slow - but again - they are learning! They proved knowledgeable about the menu, and are able to remark about which items are allergy friendly. Items can also be tailored to the customer. I have a gluten allergy, and while they gave me options, I chose two dishes that were already naturally gluten-free. I had the caesar salad and the red fish poele. The salad was crisp and fresh, but didn't have as much cheese as I would have liked. Nor did it have the tang I am accustomed to with greek salads. It was tasty, however! The red fish did not disappoint. It was perfectly cooked with a crispy skin, albeit questionably presented. The corn ragout and choron sauce complimented it perfectly! The desserts had the most impressive presentation. I couldn't have most of them, but I had the pot de creme that accompanied a donut dish. And I must say -- the pot de creme was out of this world delicious! They are educated about wine, as well. So bring your refined palate and ask about which wine pairs well with your choice of entreé! There is an excellent pairing ready for every palate. Come out to Arizona Culinary Institute and give these students a chance. They are happy to work with you. Note that it is reservation only, so call ahead. Especially make sure to call ahead if you have food allergies! They are all very accommodating and you will definitely enjoy your experience.

My wife and I dined at the ACI for a special occasion and I am very glad we did. Their student staff members at DuJour Restaurant made the experience extra special for us. I'm not trying to make excuses for anyone but it's important to note that this IS a restaurant within a culinary school. The waitstaff and kitchen staff are training for their professional careers. As such, I could tell that some of the team were perhaps a little bit... nervous. But they were also very eager to impress and wonderfully polite. If you show the waitstaff respect, you will be rewarded with fantastic service. As for the food, it's so good. The menu was an abridged selection of three appetizer choices, three entrees, and assorted small desserts. The chef started our meal started with a prelude amuse buse, which consisted of a cucumber cup and smoked salmon with goat cheese and a dill-based sauce. It was a nice treat. My wife and I then shared crab-stuffed mushrooms and a shredded duck sort of confit with toast crackers for appetizers. For entree, she had beef tenderloin with a Madeira demi glace and I had chicken breast with a sort of butter/cream reduction. We followed everything with an assortment of six tiny desserts, all of which had great flavor and were fresh and impressive. The experience with the food was so good, the students were friendly and ambitious, and the lead chef even made an appearance to ask how we enjoyed our meal. You would be doing yourself a favor to check this restaurant out when it's in season and they're taking reservations!

If you haven't been to the DuJour Restaurant in Scottsdale, it's a must! We have taken guests on many occasions and there is always something new on the menu. For four year now, we have hosted our car club for a delightful evening of socialization, drinks and delectable food. The service is superior and on a 'school day' one can watch the students prepare something in the kitchen. It's a must! And, if you have visitors from out of town, have them put it on their 'to-do' list. Remember to get your reservations in early, the seating is limited.

I dined at the Arizona Culinary Institute for the first time and was pleasantly surprised. The food and presentation was amazing as if we were eating at a 5 Start restaurant. Afterward, Chef Zach took us on a tour of the facilities. Loved it so much we are returning with friends this week for another wonderful experience.

Decent little white tablecloth meal, and though I didn't have any real complaints about the food, it is obvious that the service was lacking. I'm talking about the basics - water or softdrink being empty for 5 mins or so, long delay after meal before dessert, and identical entrees at the same table having items or lacking items that are on the other person's plate. Why? Did you run out of rolls and just give the last roll to the one person at the same table, and figure the other guy is SOL? Why?

The meal I had at the DuJour Restaurant of the Arizona Culinary Institute was very good, even with me holding my standards to students (as the restaurant, from the host stand, kitchen and serving are all part of their final class) my expectations were blown out of the water. Everything from start to finish was executed with such precision, and speed that were it not for the student uniforms I would have thought I was in a fine dining establishment. As soon as I walked into the lobby I was greeted by the host. Ryan, the host that day was very friendly and accommodating, while my group of three did arrive a few minutes early and there were other groups waiting for their table to be cleared, Ryan did a great job of keeping us company, and conversing, all while taking care of the various duties of the host, the next thing I knew we were seated. As soon as we were seated our server came to drop off our menus as well as take any drink orders we had. While waiting for our food and wine I made sure to drink plenty of water, however, my glass was never empty, as soon as my glass was anywhere close to half empty, our busser Antonia made sure to stop by and refill our waters as well as the rest of the customers dining that lunch. Our food was delivered in a very timely manner, my group did not feel rushed, nor were we waiting too long for each of our courses. The entire waiting staff was extremely friendly and bumped up an already great experience into an amazing one. Our meal was a three course experience with an Amuse Bouche complimentary of the Chef. The amuse was a recreation of a Bruschetta, nestled on a crunchy, buttery garlic crostini was a small mozzarella roulade stuffed with a basil pesto, topping it was an ample serving of marinated tomatoes, and finally a deliciously sweet and tangy balsamic reduction, the entire amuse prepared me for a fantastic meal. I myself ordered the Tuna Tataki appetizer and the Mahi-Mahi entree. The Tuna Tataki came out on a warm plate, the flavors were amazing, yet the appetizer was the one dish that fell slightly short to me. While an appetizer is supposed to be small, I received only three very small slices of tuna, the rest of the plate went well with the tuna from the seaweed salad it was resting on, to the wasabi creme fraiche, not too strong, but definitely with a good kick to get the sinuses alerted. The pickled daikon radish was a delightfully sweet tangy crunchy treat, yet I found myself unable to eat it with anything else on the plate. The Mahi-Mahi entree was served with a lemongrass scented coconut macadamia nut rice and a passionfruit beurre blanc. This dish was in one word, amazing. The fish was perfectly cooked, with a great crust, yet juicy and flaky on the inside, the beurre blanc was the highlight of the dish, perfectly complimenting the texture of the fish, yet not overwhelming the delicate flavor of Mahi-Mahi, the sauce was perfectly emulsified with a smooth velvety feel, and the flavor of the wine, lemon, and butter did not compete with each other or the passionfruit, instead blending into one complex, bright and refreshing symphony. The rice was a great almost counterbalance to the fish and sauce, starchy, and slightly sweet due to the coconut, and added a texture difference from the macadamia nut that the dish would have been missing without. Overall I was extremely happy with my food choices, the flavors were amazing, and with the exception of the appetizer where I believe one or two more slices of tuna would have made it perfect, the portion for my entree was just right. For my wines due to having an entirely seafood meal, I opted for their Villa Maria Sauvignon Blanc from New Zealand, and their Riesling. The Sauvignon Blanc paired perfectly with my entree, and appetizer, the notes of grapefruit and citrus paired perfectly with the slightly spicy tuna, and the Mahi-Mahi, and had the wonderful quality of a crisp finish that didn't linger too long on my palette so I was able to enjoy the entire experience all over again each bite and each sip. While not overly fond of sweet or fortified wines, the Riesling was perfectly paired for my dessert, the Pot de Creme with Strawberry Mousse Creme Puffs. I will definitely be making plans to dine there again

I have gone back several times for lunch with friends and it's still a great deal. Where else can you get and amuse, appetizer, entree, dessert and a drink(coffee or iced tea) for anywhere from $13 to $25 bucks flat? They have also expanded on their drink menu to include more than just wine.

The service was great, food delicious, and the value impeccable. The decor and atmosphere make it obvious that it's a school, but the students did a great job serving and I couldn't have asked for a better meal.

The meal i had a couple of weeks ago from the DuJour Restaurant at the Arizona Culinary Institute was very outstanding. the service was excellent, my glass was always filled never had to ask, my food was out at a perfect time. For knowing its students running the restaurant they blew my mind. I never thought culinary students could do such a thing when so many never stepped foot in this industry. Im so glad i came here to try it out, i would have never known. Best part was the food for one but the prices that are charged is perfect for 3 meals, i will most definitely be back in for some more great food and service because these students take pride in what they are trying to accomplish everytime someone steps in the doors Thank you ACI best meal by far

I can't say enough good things about our dinners. We were told when we were seated that the chefs tonight were very young, but our dinner was perfect! What an awesome experience. The service was top notch. We felt like we were in a resort. What a hidden gem we have found!

We were intrigued to discover what it was to dine at a cooking school. By good fortune, the ACI was open for dinner while we were on vacation in Scottsdale, so we booked a meal. What a treat! We dined in a pleasant, quiet dining room, with three attending waitpersons to serve us. The menu was creative, sophisticated and superbly prepared. It was definitely a 5 star experience. The attention to detail was impressive, with molecular gastronomy tricks included as well as chocolate art on the desserts. The price was absurdly reasonable. The students were supervised at times and, if the service was a bit shaky, it was earnestly given. These students have received an excellent education and it showed. When we heard where they were interning, it was apparent well regarded restauranteurs felt the same.

What a fun, unique experience!!! Loved every minute! The food was amazing and the presentation was creative. I hear the menu changes daily so I'm looking forward to returning again to try different things! Reservations are strongly recommended.

This is the secret lunch happy hour lol. Food was wonderfull excellent service and the cheapest drinkest! We usually go to Cordon Bleu but the have closed down there public kitchens. I am so happy I was forced to discover this gem!

I was at De Jour Restaurant today with 10 friends. The food was excellent, everyone in our group said what ever they had was cooked to perfection. The service was excellent. We were able to take a tour before we ate, and saw the students up close and personal. They all indicated they felt this was a terrific school for the cost. We had asked to pay for an extra dessert so we could have a taste, and they brought us one complimentary, which was very nice. I have paid double the price and not had as fine a meal anywhere. We will go back!

I love this place! As soon as you walk in you see a great atmosphere! The food is just amazing!! and a three course meal for reasonable prices! You HAVE to come here! I enjoyed my experience and definitely will be going again... SOON!

restaurant was a great place too eat and relax had a great time well done too the students keep it up!

This place is amazing,so happy I found it! I went with a bunch of friends and each course of our meals was fabulous! And then the desserts! I highly recommend the flourless chocolate cake with peanut butter frosting. If you're looking for a great date place or just somewhere with a great culinary experience, go here! Nice work to the students and staff alike!

The Arizona Culinary Institute is a great establishment. My first dinner at the restaurant provided me with excellent service, impeccable food, and extraordinary service service for a very memorable dining experience. I was able to try some delicacies and food I have never tasted before! The instructors and students are professional. The dining room and kitchen organized clean. Great environment for any type of dining experience you are looking for with good company.

Arizona Culinary Institute Du Jour restaurant offers a great service and outstanding food that the students create. The restaurant was busy but the service was fast. The students show enthusiasm and it reflects in the dishes that are coming out of the kitchen.

The food and ambiance of the restaurant exhibits the students passion to learn and create amazing food and service. The restaurant was busy, showing that the community is excited about tasting new and upcoming chefs in the culinary industry before they start their career. I would highly recommend all people to eat at this establishment and see the students doing what they love.

Coming here to the Arizona Culinary Institute and dine at the Dujour restaurant has truly been a great experience for me. Walking in and looking around the decor and all of its artwork is more than just seeing whats in front of you. It takes you on mind blowing journey into the life of a young culinarian who not only takes pride in their work, but the attention to details is what its all about. The experience is like being treated kings and queens. All of the attention is put on us customers and the atmosphere is very inviting. The food is absolutely fantastic and what you don't realize is that there are students in the back kitchen cooking for us and preparing these perfectly portioned food that literally looks as if a professional chef of 20+ years knows what they are doing, and the flavors just pop into your mind like your on the flavor train of awesomeness. And each dish paired very well with the wines the chef has selected for the day. And oh when i meant by day, yes they change the menu everyday! hence the name Dujour (Of the day). My experience here was absolutely fantastic and it is a mind blowing experience to dine in this restaurant and i will definitely bring family and friends over to have lunch or dinner one of these days