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Free workforce development opportunity for aspiring pastry chefs and culinary professionals

Craft show-stopping desserts and pasteries without the traditional bakery setup.

Develop essential skills in pastry production and chocolate work.

Discover innovative ways to prepare and assemble exquisite sweets.

Chefs refine their technique through hands-on training at the Culinary Institute of the Pacific.

Applications now open for the next two cohorts of Culinary Institute of the Pacific and Culinary Institute of America program

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Applications are now open for the next two cohorts of the Workforce Development Program, a partnership between (CIP) at Kapi‘olani Community College and the (CIA). Participants will develop foundational baking and pastry techniques through hands-on practice and instruction from Culinary Institute of America instructor .

Each five-day course is designed to upskill Hawaiʻi’s existing workforce, giving culinary professionals access to advanced instruction and industry-recognized expertise without leaving the state. By creating high-level training opportunities at home, the initiative helps build clear pathways for career growth — pathways that support individual advancement as well as backbone reinforcement for Hawaiʻi’s culinary industry.

Full tuition scholarships for Cohort 19 and 20, valued at $1,500 per student, are made possible through the Hawai’i Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of Hawai‘i. Scholarships for Native Hawaiian applicants are provided by the Office of Hawaiian Affairs. Cohort applicants must be 18 or older with a minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting. They must also be either a Hawai‘i state resident or active military personnel stationed in Hawai‘i.

Applicants are strongly encouraged to enroll in Cohorts 19 and 20 together for a more comprehensive learning experience. Applications for Cohort 19 are open through March 13, 2026. Applications for Cohort 20 are open through March 20, 2026. Apply at .

“Our collaboration with the Culinary Institute of America brings world-class training right here to our islands, empowering Hawaiʻi's chefs to elevate their craft and push the boundaries of culinary innovation,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific.

Cohort 19: Fundamentals of Baking and Pastry Arts

April 6-10, 2026 | 16 Students

Participants will build a solid foundation in the art and science of baking in this course designed for aspiring pastry chefs and culinary professionals. Through hands-on training, they’ll develop essential skills in classic baking techniques, pastry production and introductory chocolate work. They will learn the principles behind doughs, batters, custard, and creams while exploring the basics of chocolate tempering, frozen desserts and decorative elements. This course provides the core techniques and knowledge needed to confidently execute a wide range of baked goods and pastries.

Cohort 20: Dessert Design in the Hot Kitchen

April 13-17, 2026 | 16 Students

This course builds foundational baking and pastry techniques, focusing on crafting show-stopping desserts and pastries without the traditional bakery setup. Participants will learn how to adapt to the unique challenges and limitations of a hot kitchen — where ovens, stoves and grills dominate — and discover innovative ways to prepare, assemble and plate exquisite sweets that are as visually stunning as they are delicious. Through hands-on practice and expert guidance, participants will develop strategies to work efficiently, manage timing, and creatively utilize heat-based equipment to deliver desserts worthy of any fine dining experience.  

Cohort 19 and 20 Eligibility Requirements:

• 18 years of age or older
• Hawaiʻi residency or active military personnel stationed in Hawai‘i
• Minimum of three years of culinary industry experience

Upon completion of each cohort, participants will receive a certificate of completion from both the Culinary Institute of the Pacific and the Culinary Institute of America, along with continuing education credits and a digital badge.

Chef Kristin Egan is an associate professor of Baking and Pastry Arts at the Culinary Institute of America’s New York campus, where she teaches advanced baking, chocolate and confectionery techniques, and classical cake design. A CIA alumna and Certified Master Baker, she has worked in acclaimed kitchens including L’Atelier de Joël Robuchon at the Four Seasons Hotel, The Modern in New York City, and Blue Hill at Stone Barns in Tarrytown, and opened Egan Sweets, a successful wholesale dessert and wedding cake company in Cape Cod. Known for her calm, hands-on teaching style, Egan emphasizes technique, repetition and confidence-building in the kitchen.

Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 160 culinary professionals across Hawaiʻi’s foodservice sector, representing hotels, restaurants, education, health care, military and entrepreneurial ventures.

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.

About Culinary Institute of the Pacific

The programs at The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College planted its roots in 1946, then known as the “Hotel and Restaurant” program, under the Territorial Department of Public Instruction located at the Palama Settlement facilities. Since then, the program has moved from the Ala Wai Clubhouse to the Pensacola Campus to where it currently stands along the slopes of Lē‘ahi. The program has recently expanded its footprint to include the Culinary Institute of the Pacific at Diamond Head where two state-of-the-art culinary laboratories, an Innovation Center and Interactive Studio have been built and will soon be home to the highly anticipated CIP restaurant. The CIP program prides itself as a conduit for supporting the State of Hawai‘i’s culinary industry through a multitude of educational avenues, both short and long term, including bachelor’s degree transfer pathways, associate degrees, certificates, workforce development and non-credit programming. The Culinary Institute of the Pacific programs extend across the University of Hawaiʻi Community Colleges System including programs at Leeward Community College, Kauaʻi Community College, Maui College and Hawaiʻi Community College.

About The Culinary Institute Of America
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit .

About Hawaiʻi Ag & Culinary Alliance^®
The Hawai‘i Ag & Culinary Alliance (HACA) is dedicated to forging a vibrant link between our world-class culinary events and the advancement of culinary education, from community colleges to four-year universities. Founded in 2011 as a 501(c)(3) nonprofit organization, HACA’s mission is to elevate Hawai‘i’s culinary and agricultural sectors, enriching both the visitor industry and local community. As the parent organization of the Hawai‘i Food & Wine Festival^® (HFWF)—the premier epicurean destination event of the Pacific, HACA has donated $5 million to local community and ‘āina-based organizations that support food sustainability, culinary education and agriculture. For more information, visit , follow HFWF on Instagram @HIFoodWineFest and Facebook at @HawaiiFoodandWineFestival.

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