Chef Spotlight: Glenn Humphrey of the Arizona Culinary Institute
In this episode of into the Soup, we hang out with one of the coolest Chefs in town, Glenn Humphrey. Glenn is the Placement Director and former Basics Instructor at the Arizona Culinary Institute. Chef Glenn took time out of his busy day to teach Heidi how to make homemade pasta and chicken piccata. Glenn is a renowned chef with a cult following of his own, and anyone that knows him well just loves the guy! So sit back and relax and enjoy this Chef Spotlight video.
Members of into the Soup can download the cooking portion of this video by signing in and clicking here: DOWNLOAD





A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of confectioners’ sugar. Savory beignets, such as herb or crab, are also very popular. The name comes from the French word for “Fritter.” The French word sounds like something Gerard Depiardeu might say, whereas Fritter comes straight from porch sittin’ Uncle Jed . Beignets anyone?