Pearl City High School senior Kenny Tsuru, the youngest entrepreneur in the history of Leeward CC¡¯²õ food business program, is starting to taste sweet success with his Kenny Boy Ice Cream.
Tsuru is part of ʻ?ina to M¨¡keke¡¯²õ recently launched seventh cohort, and is producing his premium ice cream at the college¡¯²õ Wahiaw¨¡ Value-Added Product Development Center (WVAPDC). In the spring, he will graduate with both his high school diploma and a management certificate from Leeward CC.
“Being the first teen entrepreneur in the program shows that anything is possible,” said Tsuru. “As a kid, I used to walk through stores imagining what it would be like to see my product on retail shelves. Being part of this program brings me closer to turning that dream into reality.”
Spreading positivity by the scoop
His ice cream journey started in 2025 as a personal outlet to manage health challenges. Today, he uses his Kenny Boy Ice Cream to spread positivity and give back, supporting Kapiʻolani Medical Center, Â鶹´«Ã½ Foodbank, and pledging 10% of 2026 proceeds to Make-A-Wish Â鶹´«Ã½.
“Last year, when I was stuck at home dealing with constant pain, I never imagined I¡¯d be running my own business,” Tsuru said. “What started as me buying a Ninja Creami on a Black Friday sale turned into something much bigger.”
Access to commercial kitchen equipment at the WVAPDC has helped Tsuru expand into online sales and the center¡¯²õ monthly farmers market.
100 participants
Since its launch in 2023, the 12-week ʻ?ina to M¨¡keke course has supported more than 100 participants statewide. Cohort 7 includes 15 entrepreneurs ranging from early-stage makers such as Tsuru to established chefs, such as Chef Kale Afong of Â鶹´«Ã½¡¯²õ Only and Chef Nicole Henderson of Shaka Mex. Other participants are Honolulu Mochi, Kahawai Farms, Kauaʻi Fresh Fish, M¨¡lama Protein Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, r¨mu, SAVA Provisions, Shaka Butter, and Sol Food Kitchen.
“Facilities like WVAPDC remove one of the biggest barriers for local food entrepreneurs,” said Chris Bailey, WVAPDC manager. “When makers have the right equipment and support, they can focus on scaling and building sustainable businesses. ʻ?ina to M¨¡keke helps connect more entrepreneurs to that opportunity.”
The public is invited to meet the entrepreneurs in Cohort 7 at the April 29 ʻ?ina to M¨¡keke Showcase at the WVAPDC.
—by Devon Bedoya