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The Art Institute of Michigan
Your creative future begins in Michigan

We prepare students for careers in design, fashion, media arts, and culinary

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The Art Institute of Michigan

28125 Cabot Drive, Suite 120, Detroit, MI 48377   |    1.248.675.3800

Choose what you would like to study in Detroit

Our degree programs in the areas of Design, Media Arts, Fashion, and Culinary help you focus your talents and explore what you’re passionate about. In our collaborative environment, our instructors will guide and mentor you as we help you build the skills you need to start your creative career.

College Bound

College Bound is an 11-week college experience for high school juniors and seniors to connect with others that share your interests while taking college level courses designed to help you grow, discover yourself, and create something awesome.

College Bound
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Your education just got more affordable

Earn a grant up to $6,885.00 (Up to 9% of your tuition).

The Art Institute of Michigan is located in a small town environment with quick access to both Detroit and Ann Arbor.

The Art Institute of Michigan is located in a small town environment with quick access to both Detroit and Ann Arbor’s cultural and entertainment offerings.

The Art Institute of Michigan, a branch of The Illinois Institute of Art—Chicago, is located in Novi, a city Movoto called the second best place to live in Michigan. In this small town community, students are open to create and innovate.

Join us at
Open House

Saturday, September 12, 2015
 Art Institutes Open House

See How We Live For Creativity

Explore our community. It's all here .
The only thing missing is you.

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Great Lakes Bistro Restaurant

Great Lakes Bistro Restaurant is a student-run restaurant that's open to the public. Located at The International Culinary School at The Art Institute of Michigan, Great Lakes Bistro Restaurant serves as the dining lab for students in the culinary program, offering a unique combination of real-world experience and instructional content.

Under the direction of Chef Steven Simpson, culinary students nourish and delight patrons while taking the final steps on their path to becoming culinary professionals. From food ordering and preparation to guest seating and serving, Great Lakes Bistro Restaurant is a complete instructional environment for students that offers a quality dining experience to its patrons.

For reservations, please contact Great Lakes Bistro Restaurant at 248.675.3920.

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News and events

The Art Institute of Michigan Places at SkillsUSA State Championships The Art Institute of Michigan Places at SkillsUSA State Championships

(Michigan, May 2015)  Culinary students from The Art Institute of Michigan, a branch of The Illinois Institute of Art – Chicago, participated in the SkillsUSA State Championships on March 28, 2015. Coached by Chef Dave Balla and Chef Dave Koshizawa, the students took wins in four categories:  Commercial Baking, Competitive Hot Food, Restaurant Service and Job Skill Demonstration.  Gold medal winners will participate in the National Championships in Louisville, Kentucky at the end of June. This is the sixth year the school has sent students to the national version of an international competition.


Commercial Baking

1st Place:  Lenea Nemire—Baking and Pastry, Diploma

2nd Place:  Sarah Van Etten—Baking and Pastry, Diploma

3rd Place:  Makenzi Leinhart—Baking and Pastry, Diploma

Coach:  Chef Dave Balla


Competitive Hot Food

1st Place:  Melannie Chard—Culinary Arts, Diploma

2nd Place:  Cory Wong— Associate of Applied Science, Culinary Arts

Coach:  Chef Dave Koshizawa

Restaurant Service

3rd Place:  Brandon Crawford—Associate of Applied Science, Culinary Arts

Coach:  Chef Dave Balla


Job Skill Demonstration A

1st Place:  Dominic McCord—Associate of Applied Science, Culinary Arts

Coach:  Chef Dave Balla


Programs, credential levels, technology, and scheduling options are subject to change. The Art Institute of Michigan, A branch of The Illinois Institute of Art – Chicago,  28125 Cabot Drive, Suite 120, Novi, MI 48377  ©2015 The Art Institutes. Our email address is csprogramadmin@edmc.edu.

See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info.
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Mint Lightens and Brightens Summer Dishes Mint Lightens and Brightens Summer Dishes

(June 2014)  The Kentucky Derby, held the first Saturday in May, may be responsible for making mint the king of summertime drinks. Along with big hats, the Derby is famous for its mint juleps, kicking off the warm weather season.


This year, mint is making its mark in the culinary scene in some new—and unexpected ways. From pesto to rice salads, mint adds a summery tone to dishes that’s unmatched by other herbs, according to Michael Zappone, Academic Department Director of Culinary Arts at The International Culinary School at The Art Institute of Pittsburgh.


Mint is used by chefs to add an additional level of flavor to dishes and drinks, according to Linda Marcinko, Culinary Academic Director at The International Culinary School at The Art Institute of St. Louis.


“I think mint is great in summer because it brightens up so many dishes. It’s so good to use in sweet items as well as savory dishes,” she says. Marcinko enjoys utilizing mint in Thai beef and noodle salad and iced tea.


Having mint on hand is easy, too, because it’s a perennial herb that will come up each year in the garden.  According to Marcinko, “it is so easy to grow and so versatile.”


The unique flavor of mint may also be used to replace calorie-heavy ingredients in traditional dishes, according to Claire Menck, Chef Director of Culinary Arts at The International Culinary School at The Art Institute of Wisconsin.


Marcinko lightens up pesto by replacing the traditional basil with mint—and eliminating the cheese. Try her mint pesto, mint syrup, and rice salad to give your summer meals an extra minty kick.


Mint Pesto – Great with pasta or lamb chops

2 large bunches mint, trimmed of stems (just use the leaves)

1 bunch cilantro (can use some of the stems if they are not too thick)

6 cloves garlic, peeled

¾ cup walnuts

½ cup olive oil

¼ cup vegetable broth

Salt and pepper

Crushed red chilies, optional


Procedure:

Combine the mint leaves, cilantro, garlic and walnuts in place in the bowl of a food processor.

Pulse the mixture until it is roughly chopped.

With the machine running, slowly add the olive oil and vegetable stock. Process until smooth.

Season to taste with salt, pepper, and the Chile flakes.


Summer Rice Salad

4 cups cooked basmati rice

1 cup trimmed sugar snap peas, blanched

4 green onions, thinly sliced

1 small red bell pepper, diced

1 small jalapeño pepper, finely minced

½ cup pine nuts, lightly toasted

½ cup chopped mint leaves

½ cup olive oil

Salt and pepper to taste


Procedure:


Cut the blanched sugar snap peas in half, lengthwise.

Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well.

Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about 2 hours before serving. Serves eight.

Mint Simple Syrup – Perfect with lemonade or mojitos

2 cups sugar

6 cups water

1 large bunch mint, roughly chopped


Procedure:

Combine the sugar and water in a medium-sized sauce pan. Stir to moisten the sugar. Add in the mint leaves.

Bringto a boil and boil for 10 minutes. Turn off the heat and let the syrup sit until it is cool. Strain the syrup to remove the mint.

Store in the refrigerator until ready to use.


EDITOR’S NOTE:

The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC.

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Bacon Bash – People’s Choice Award Bacon Bash – People’s Choice Award

(Michigan, April 2015)  Chef David Koshizawa and Chef Adam Gardner along with a group of their Culinary Students  at The Art Institute of Michigan, a branch of The Illinois Institute of Art – Chicago, won the ‘People’s Choice Award for the Most Unique Creation’ at the 2015 Bacon Bash held at the Royal Oak Farmer’s Market in April.  


The award winning menu:

Molé Braised Bacon Belly 

Roasted Green Chile Grits Cake

Arugula Salad with Cilantro Vinaigrette & Queso Fresco

      


Programs, credential levels, technology, and scheduling options are subject to change. The Art Institute of Michigan, A branch of The Illinois Institute of Art – Chicago,  28125 Cabot Drive, Suite 120, Novi, MI 48377  ©2015 The Art Institutes. Our email address is csprogramadmin@edmc.edu.

See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info.
Read more...
Greening Up Your Kitchen Greening Up Your Kitchen

The mantra of the green earth movement – reduce, reuse, recycle – can easily be adapted in your kitchen. No need to redo your entire kitchen with bamboo floors, the newest energy efficient appliances, counters made of recycled paper and yogurt containers, and locally made antique cabinetry. In fact, the greenest option is to keep the kitchen you already have and adopt some new practices.

Stocking Your Kitchen
“The most important starting point is to stock your kitchen with simple basic foods so you can cook at home as when possible,” says Chef Anthony Mandriota of The Art Institute of Tennessee – Nashville, a branch of The Art Institute of Atlanta. “And try to incorporate locally produced, unrefined, and organic foods into the pantry whenever possible.” You’ll need olive or canola oil, different vinegars, salt, pepper, dried herbs and spices, rice, pasta, beans (preferably dried), and if you intend to do some baking – flours, sugar or other natural sweeteners, baking powder and baking soda (also useful for cleaning). Perishable items include basic vegetables like onions, garlic, carrots and celery, seasonal vegetables (including salad greens) and fruits, milk, eggs, butter or natural margarine, cheese, nuts, bread and meat, poultry and fish. Take reusable bags with you and purchase in small amounts so that you’ll be sure to use your stores before they spoil, and fresh so that you reduce the amount of packaging.

For locally sourced produce, consider joining a CSA (Community Supported Agriculture), which is a group of people who support a farming operation in order to receive fresh fruits and vegetables each week as they are produced. There are many different models; research what’s available in your area with an internet search on CSA. Or ask at your local organic food market. Says Chef Noel Ridsdale of The Art Institute of Jacksonville, a branch of Miami International University of Art & Design, “Locally sourced ingredients, whether from a farmer’s market, CSA, or your local food store, offer great taste and freshness as well as a lower carbon footprint than food that’s been flown across the country or from the other side of the world.”

Cooking at Home
Cooking at home doesn’t need to be overly complex or time consuming. Chef Eric Watson of The Art Institute of Charleston, a branch of The Art Institute of Atlanta, advises, “Most cooking is based on a few foundation techniques. You may wish to take a class or two at a local cooking school or ask a family member or friend to teach you. Even videos or cooking shows on TV can provide you with the fundamentals.” Start with basic knife skills – peeling and cutting up vegetables and fruits, and chopping herbs. From there, basic techniques include mixing, roasting or baking, sautéing, grilling, simmering and steaming. Learn these simple techniques by heart and you’ll be able to prepare a roast chicken with vegetables and salad for dinner in an hour, without a recipe.

A couple of hours spent organizing, planning and doing advance preparation in your kitchen each week can really pay off in making those home-cooked dinners a breeze.

And remember to reuse your vegetable scraps. “Do what chefs do,” says Chef Watson. “Save your vegetable scraps to make stock. You can freeze these until you have time to put them on to simmer for a few hours. Strain and then freeze until you need it.”

Kitchen Clean Up
You don’t need to sacrifice sanitation and food safety to make your kitchen green. “Make sure you avoid cross contamination, “ warns Chef Jim Gallivan of The Art Institute of Atlanta. “Use warm soapy water to wash knives, utensils and cutting boards between preparing poultry, meat or fish and vegetables or fruit.” Cut down on waste by using dishtowels instead of paper products as much as possible, and by recycling what you can’t reuse. Save water by running water only when absolutely necessary. Save energy by letting the dishes in the dishwasher air dry with the door open. And use environmentally-friendly cleaning solutions – they are almost always less toxic to your family and pets, too. Antibacterial soaps are not usually necessary. And did you know that baking soda can scrub pots and pans without scratching?

If you have even a small yard, you can compost vegetable and fruit scraps, egg shells and leftover grains. (Don’t include any meat or fish products to avoid attracting pests.) See your local garden center or visit your state extension service’s website for information. Compost is great for shrubs, flowers, and vegetables.

Enjoy!
Putting delicious food on the table to enjoy with the people you love – or even just for yourself – is one of the best feelings in the world. “People who love to cook – whether they are chefs or home cooks – love every part of the process. Planning meals, searching out ingredients, preparing the food, the smell of different foodstuffs cooking – all can be immensely satisfying and enjoyable,” says Chef Mandriota. “Cooking is a great antidote to the stress of modern life. And eating seasonally reminds us of the rhythms of nature and of life itself.”

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Notable alumni

Learn more from some of our grads who’ve made a name for themselves as they talk about their education, their careers, what Creativity for Life means to them, and their advice for aspiring creative professionals.

Explore all of our Alumni
Joshua Holdeman

Joshua Holdeman

Website and Graphic Designer, Sunflower Productions

Read Joshua's story
Lauren MacNeill

Lauren MacNeill

Brand Production and Operations Coordinator, Moosejaw Mountaineering

Read Lauren's story
Rob Stone

Rob Stone

Chef de Poissonnier, The Lark

Read Rob’s story
Ryan K. Schafer

Ryan K. Schafer

Photographer & Video Editor , Quicken Loans

Read Ryan's story
Marcella Brown

Marcella Brown

Product Design Engineer for Chrysler, Auburn Hills

Read Marcella's story

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