Asian Culinary Arts Institutes

The Asian Culinary Arts Institutes was founded in 1994 to offer food professionals and cooking enthusiasts a source for learning more about the extraordinary cooking of the Asia Pacific Rim. Assembling a group of food and business professionals ACAI began its operation with its first Chef's Exchange Program bringing in two master chefs from Shaanxi, China, to the Twin Cities for special cooking seminars featuring classic Chinese cuisine. It continued its work with Asian food consulting assignments for national food producers, associations and schools. It serves as a resource for Asian food information to national and local publications and its founder continues to write a semimonthly food column for a regional Asian newspaper. Its co-founder has written two major cookbooks on the cooking of India and is currently working on a third book.

ACAI operates in the heart of Minneapolis where food professionals and serious home chefs can participate in special seminars on Asian cooking. Limited to four participants, each class explores the cooking of a particular country by learning more about its culinary history and classic flavors. Hands-on practice helps participants understand how to achieve the special textures, blends and balance so important to classic Asian cooking.

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Asian Culinary Arts Institutes Cooking School Location

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