Thirty-one local culinary professionals graduated from a pair of training sessions that featured desserts through the Workforce Development Program, a collaboration between the (CIP) at Kapi?olani Community College and the (CIA).
Participants from the 19th and 20th cohorts received advanced culinary training and hands-on instruction from CIA associate professor and Certified Master Baker Kristin Egan, helping strengthen ±á²¹·É²¹¾±?¾±¡¯²õ growing food and hospitality industry.
¡°This has been such a great experience. I have loved everyone that I¡¯ve worked with,¡± said Egan. ¡°I get excited when people are excited. So, when you are working with people who want to understand, who want to learn, and you have something to share with them¡ªit like recharges me.¡±
Hands-on training in baking and pastry arts
Cohort participants spent five days of intensive, hands-on training, centered on creating dazzling and delicious desserts and pastries. In Cohort 19, ¡°Fundamentals of Baking and Pastry Arts,¡± attendees elevated their knowledge of doughs, batters, custards and chocolate work. Cohort 20, ¡°Dessert Design in the Hot Kitchen,¡± taught students how to craft show-stopping desserts and pastries without the traditional bakery setup. Participants received a certificate of completion from both CIA and CIP, as well as continuing education credits and a digital badge.
¡°This is a perfect opportunity because we do have a hotline,¡± said David Jay Ledee, owner of Mura Izakaya and Koloa Village Fish House on Kaua?i. ¡°On the hotline, it¡¯s a totally different situation when you have a pastry chef¡ªa dedicated pastry chef. And with this course, we get to learn how to do stuff quick with what we have on the hotline, in the kitchen.¡±
Supporting ±á²¹·É²¹¾±?¾±¡¯²õ culinary workforce
Since launching in September 2024, the program has provided hands-on, advanced training to more than 215 culinary professionals representing ±á²¹·É²¹¾±?¾±¡¯²õ vibrant culinary industry¡ªfrom hotels, resorts, restaurants and caf¨¦s to health care, education, military, entrepreneurs and more.
¡°Since I own a taco business, it¡¯s not something that you would see me in particularly. But because I own my own business, I wanted to have more opportunities to branch out because I¡¯m not limited to just savory,¡± said Kelly Ann Ramones, owner of Taco Kellz. ¡°This is a great class because you¡¯re with other business owners, other people who are in this industry that can teach you and just be more comfortable with where you¡¯re at in life.¡±
Upcoming cohorts
The Workforce Development Program¡¯s next two cohorts will be held in June¡ªone aimed at deepening one¡¯s understanding of taste and food pairings using salt, fat, acid and heat, and the other for high school students interested in building a strong foundation in essential cooking techniques. For updates, 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.