The (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, advanced culinary training developed in partnership with the (CIA).
The five-day, hands-on training sessions provide both experienced chefs and aspiring culinary high school students with access to world-class instruction without leaving the state.
Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the Â鶹´«Ã½ Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of Â鶹´«Ã½ (Cohort 21) and the TSK Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.
“Here, it¡¯s about refinement and having more formal training by people who are masters of their craft,” said Ronnie Nasuti, executive chef of Tikis Grill & Bar and a Cohort 13 participant. “To have it right here, in our backyard, is a really awesome thing.”
Upon successful completion, participants will earn a certificate of achievement and continuing education hours from both the Culinary Institute of America and the Culinary Institute of the Pacific.
Cohort 21: Global Explorations of Taste and Technique
June 15–19, 2026
Designed for experienced chefs, this immersive course explores the science of taste, global flavor development and innovative cooking techniques. Participants will refine their skills through hands-on work with specialty ingredients, wine pairings and health-conscious cooking, culminating in a dynamic market basket challenge.
Eligibility requirements
- 18 years of age or older
- Minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting
- Â鶹´«Ã½ state resident or active military personnel stationed in Â鶹´«Ã½
- Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
Cohort 22: Culinary Foundations: Skills, Flavor and Creativity
June 22–26, 2026
Designed for high school students, this hands-on course builds essential kitchen skills¡ªfrom knife work to plating¡ªwhile exploring flavor through interactive tastings and challenges. Students will prepare a variety of dishes under the guidance of expert instructors.
Eligibility requirements
- Must be a current junior or senior in high school at the time of application
- Must have a recommendation from a culinary instructor, teacher or mentor
- If under 18, must have a signed parental/guardian consent form to participate
- Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
- Demonstrate an interest in pursuing a career in the culinary or hospitality industry
Both cohorts will be led by , a Culinary Institute of America professor at Greystone. Born and raised in Â鶹´«Ã½, Wong brings more than 35 years of experience, including executive chef roles at United Airlines hubs in Washington D.C., New York and Portland; The Royal Hawaiian Hotel; Mauna Lani Bay Hotel; and Hotel H¨¡na. A certified executive chef and educator, he is known for championing local ingredients and mentoring the next generation of culinary professionals.
Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across ±á²¹·É²¹¾±ʻ¾±¡¯²õ foodservice sector.
For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit .
To support this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.