|
|
ASIAN CULINARY ARTS INSTITUTES Welcome to the Asian Culinary Arts Institutes founded in 1994 to offer food professionals and cooking enthusiasts a source for learning about the more than 50 extraordinary cuisines of the Asia Pacific Rim. ACAI has created recipes, classes, events, and informational materials featuring the traditional cuisines of China, India, Indonesia, Japan, Korea, Malaysia, Thailand, Vietnam, and more. We invite you to take part in ACAI activities or to email us with your questions. |
|||
|
|
|
|
||||||||
|
|
||||||||
|
660 Curries Hot Off the Press ACAI co-founder Raghavan Iyer’s newest cookbook, 660 Curries, has just been published by Workman Publishing and is now available in bookstores and through www.amazon.com. Four years in the making 660 Curries is the ultimate resource for understanding and cooking the many flavorful foods of India. For additional information go to www.raghavaniyer.com. |
|||||||
|
|
||||||||
 |
THE WORLD'S MOST POPULAR COMFORT FOOD More more than half of the world's population considers the exceptional cooking of Asia as home cooking. From the green, ripe guavas of India's street vendors to the sizzling sates of Indonesia to the bubbling hot pots of Mongolia and the soothing bowls of Japan's donbori, Asian comfort food reflects more than 6000 years of flavorful traditions. Today, these age-old cuisines are influencing cooking all over the world. ACAI was created to help preserve these cooking traditions and to encourage their use in the development of modern cuisines. Through research, writing, teaching, consulting and cooking, ACAI celebrates the culinary arts of Asia and encourages you to learn more about the world's most popular home cooking. |
|||||||
|
|
||||||||
 |
FLAVORS OF ASIA ACAI founder Phyllis Louise Harris is also food editor of Asian Pages newspaper reaching 150,000 readers in the Upper Midwest five state area each month. Since 1992, Harris's column, "Flavors of Asia," has featured information about Asian food, people, and places around the world. From restaurants to cookbooks to personalities and recipes, "Flavors of Asia" offers a world of culinary information. Recent columns include Martin Yan's Chinatown Cooking, Wisconsin Dim-Sum, Chicago's Asian Cooking, Nobu Now, and more. Click here for the latest "Flavors of Asia" or click on FLAVORS for a library of columns. Click here for additional Asian Pages articles. |
|||||||
|
|
||||||||
 |
PROFESSIONAL CONSULTING ACAI experts are often consulted by restaurants, caterers, food companies, and individuals for help in creating Asian menus and dishes. Sometimes it means training the client's staff in the preparation of traditional Asian foods. Other times it means consulting on menu items. And often, it involves the development of new recipes using particular foods in traditional Asian dishes and preparing them in professional kitchens. ACAI staff has worked with local, national, and international food companies as well as non-profit organizations and home chefs throughout the U.S. Call for information on event management, staff training, and other Asian cooking needs. |
|||||||
|
|
||||||||
 |
ACAI'S CHEF EXCHANGE PROGRAM In 1995, ACAI created the area's first Asian Chef Exchange bringing two outstanding chefs from Shaanxi, China, to the Twin Cities. Chefs Li Xianghu and Wang Pingxuan spent three weeks teaching traditional Chinese cooking to students and food professionals at Hennepin Technical College. In addition, the chefs participated in a variety of special events celebrating the Moon Festival. Here Chef Wang demonstrates the age-old art of noodle pulling. Chef Li, a State First-class Chef, was Catering Manager of the Zhi Yuan Hotel and Vice Director of the Zhi Yuan Catering Training School. Chef Wang, a top Second-class Chef, was Restaurant Manager at the Zhi Yuan Hotel and a teacher at the Zhi Yuan Catering School. It is no wonder that food professionals look to ACAI for help in creating authentic Asian cooking for their restaurants, schools, organizations, trade shows, and products. Call for information on event management, staff training, and other Asian cooking needs. |
|||||||
|
|
||||||||
 |
PRIVATE HOME CHEF CLASSES ACAI offers private classes designed especially for home chefs. Created to meet the participants' needs and skill levels, classes are held in our teaching kitchen in Minneapolis and offer a wide variety of Asian cuisines and recipes. Limited to four students, each class prepares four to six dishes giving everyone hands-on experience and the opportunity to learn new skills. Classes are four to five hours long including food preparation, cooking and dining. Each class is conducted by an Asian food specialist and assistant. Cost is $110 per student including all materials. WE DO NOT OFFER A REGULAR SCHEDULE OF CLASSES. Instead, we create classes for groups of four. Form your own group or let us know your particular cooking interests and we will put you together with others with similar interests. Click here for ideas on class content. |
|||||||
|
|
||||||||
|
|
|
© Asian Culinary Arts Institutes Ltd. |
For problems with this site please contact the ACAI webmaster |