A group of c from Leeward Community College is preparing to travel to Lyon, France, next summer for an immersive educational experience in one of the world’s most celebrated culinary destinations.

The trip, scheduled for summer 2027, will allow eight students to experience French cuisine, culture and culinary traditions firsthand while learning from chefs and food professionals in what has been called the gastronomic capital of France.

“For me, when it comes to France, the number one thing I can think of is the pastries they have,” said culinary student Rhiannah Khimberlie Mae Ulit. “As someone interested in baking, I’m most excited to see and learn authentic and new techniques they have in that field.”

Student Ralf Adriane Bartolome said the opportunity represents more than just international travel.

“France has one of the most significant influences in the culinary world,” Bartolome said. “Traveling to France would give me the chance to learn more about their cuisine and other culinary techniques that they use.”

Advancing global culinary education

The France trip advances Leeward CC’s growing emphasis on global culinary education, following last year’s visit to Japan—the program’s first international learning opportunity for students. To build on that momentum, the department hosted a fundraiser in March to help cover expenses for the trip to France.

These opportunities complement the hands-on training students already receive, and expose students to experiences that cannot be replicated in a classroom setting.

“One of the strengths of our program is the variety of extracurricular activities we can provide to the students,” said Matt Egami, culinary arts program coordinator. “This gives them opportunities to experience the industry and the world in ways they may not have thought possible before.”

Egami added, “The inspiration and passion that this will unlock in our students will hopefully encourage them to believe in an expanded realm of possibilities for themselves.”

To support the student trip to France, donate to the .

—by Devon Bedoya

University of �鶹��ý Maui College is offering a special for summer and fall 2026, designed specifically for those eager to get trained and start working in the culinary industry quickly.

Each successful applicant will receive a $5,000 scholarship, which covers tuition for two summer 2026 classes, along with the cost of required knife kits and uniforms. Textbooks are available to borrow for free. In addition to the scholarships, those who complete the summer courses are guaranteed a spot in two high-demand fall 2026 classes.

“It’s an incredibly exciting time to enter the industry,” said Culinary Arts Program Coordinator Chef Craig Omori. “We’re looking for ten individuals who are ready to dive deep into the craft, science, and culture of cooking in professional kitchens. With workforce needs at an all-time high, a solid culinary education has become a universal passport. We’re proud to offer this scholarship program to those ready to launch their careers.”

Summer 2026 classes

• Fundamentals of Cookery—May 26 to July 3
• Fundamentals of Baking—July 7 to August 15

Fall 2026 semester classes

• Intermediate Cookery
• Batch Cookery

“The Summer Launchpad Scholarship helped me build culinary skills and jumpstart my career. It was an amazing experience where I’ve also gained lifelong friends,” said Stephanie Blanza, a 2025 scholarship recipient who is now a pastry cook at the Four Seasons Maui at Wailea.

Eligibility Requirements

• Applicants must pursue an associate of applied science degree or a certificate of achievement in the Culinary Arts Program
• Applicants must intend to be enrolled as a full-time culinary student in Fall 2026
• Applicants must enroll in and successfully complete both summer 2026 classes

The application deadline is Friday, April 24, at 4:00 p.m. Complete details and the application are available . Scholarship awardees will be notified via email or phone by Monday, April 28. Contact Omori at omoric@hawaii.edu with any questions.

Leeward Community College is earning accolades for leadership in career and technical education (CTE). Three faculty and staff members recently received awards—two at the state level and one at a national conference—underscoring the college’s commitment to excellence in preparing �鶹��ý’s workforce.

At the 2025 �鶹��ý Association for Career & Technical Education (�鶹��ý ACTE) State Conference on April 11, at Windward CC, Nolan Miyahara and Blake Hunrick were recognized for their outstanding contributions. Miyahara, program coordinator for Leeward CC’s Automotive Technology program, was named Postsecondary Teacher of the Year. Under his guidance, the program has thrived and is home to the state’s only Ford Automotive Student Service Educational Training program, which offers students manufacturer-specific instruction, access to advanced diagnostic tools, and paid internships with Ford dealerships.

Hunrick, who has served as a counselor at Leeward CC for more than 30 years, received the Counseling and Career Development Professional of the Year award. Hunrick is known for his deep dedication to student success, helping thousands of learners navigate educational and career pathways through personalized support and CTE guidance.

National award

National recognition followed just days later when Matthew Egami, a culinary arts instructor, received the Dale P. Parnell Faculty Distinction Recognition Award from the American Association of Community Colleges at its annual conference in Nashville, Tennessee, on April 16. The award honors faculty who go above and beyond to support students inside and outside the classroom. Egami is a key contributor to Leeward CC’s acclaimed Culinary Arts Program, which trains students in both foundational and advanced culinary techniques and provides hands-on experience through the college’s fine dining restaurant, The Pearl.

“These awards reflect the strength and depth of our CTE programs, which are designed to equip students with the real-world skills they need to succeed in today’s economy,” said Ron Umehira, dean of Career and Technical Education at Leeward CC.

—By Tad Saiki

Six women at the Women’s Community Correctional Center (WCCC) who recently earned their certificates from Kapiʻolani Community College’s , helped create a day of connection and celebration on April 5, preparing and serving lunch and desserts for incarcerated mothers and their children during the center’s first Kids’ Day event of 2025.

The culinary graduates worked alongside Kapiʻolani CC Chef Instructors Lee Shinsato, Dan Wetter and Sheylen Say to prepare a menu that featured focaccia bread cheese pizza, chili cheese flying saucers and musubis. Their sweet offerings included scones, cheesecake brownies, apple turnovers, snickerdoodles and chocolate croissants.

“The women were so excited and eager to use their newly learned skills at this event,” said Shinsato. “Inspiring and showing future culinary students that there is a purpose behind learning and moving forward in life was a major factor in participating in this event.”

Hosted by WCCC and Wellspring Covenant Church, the Easter-themed Kids’ Day welcomed 10 mothers, 19 children, and 11 caregivers to the Maunawili Cottage courtyard for crafts, games, and family time. Mothers and children decorated eggs and bunny-shaped cookies, played games, and participated in a festive Easter egg hunt filled with toy eggs, candy, and raffle tickets redeemable for toys.

“Events like this help strengthen the bond between mother and child,” said Director Tommy Johnson of the �鶹��ý Department of Corrections and Rehabilitation. “Kids’ Day could not be possible without our dedicated staff at WCCC and community partners.”

The women who helped to prepare the Kids Day meal received their Kapiʻolani CC culinary certificates in December 2024 during a special graduation ceremony at WCCC, in front of more than 30 family members and supporters.

Shinsato added, “The women’s attitudes and capacity for learning are second to none. Once they figure out that food and hospitality are what make �鶹��ý special, they start to realize that these new skills will be the new foundation for success in their lives.”

“Yes, Chef!” echoes through the kitchen as the ovens beep loudly, signaling a hot, ready dish. The air fills with the tantalizing scent of Latin American spices. Students bustle around, chatting and clattering dishes, while the sizzling ingredients add to the rhythm of a bustling kitchen in full swing. All the while, they strive to finish their meals before class ends, following the direction of Lance Nitahara, an instructor from the prestigious Culinary Institute of America (CIA) in New York, as part of the .

Nitahara returned to roots at Kapiʻolani CC to lead a five-day workforce development class aimed at individuals with industry experience. The hands-on course, which included culinary professionals from hospitality, restaurant, healthcare, military, and education, focused on expanding participants’ knowledge of world cuisine—covering flavors and traditions from Asia, Latin America and the U.S.

From student to mentor

Graduating from Kapiʻolani CC’s culinary program in 2005, Nitahara credits his time at the institution as the foundation for not only his career but also his personal life—it was where he met his wife, who encouraged him to take culinary classes. From there, his passion for culinary arts sparked.

“I think getting that foundation at Kapiʻolani CC really set me up to go to the CIA when I was a student,” said Nitahara. “I had some great chef instructors, a couple of which are still teaching here today—Chef Alan Tsuchiyama and Chef Daniel Wetter, along with a few others who taught me the foundation of cooking. From there, I was able to accelerate it further.”

Now an instructor at the CIA, Nitahara specializes in teaching the fundamentals of cuisine with a strong focus on the science behind food, which has made him a sought-after educator and mentor. His teaching philosophy centers on the “why” behind cooking techniques, rather than just the “how”— the mere specific methods or steps you take in the kitchen.

“I get to teach people about why things happen and what’s happening on a molecular level. If you’re just a cook learning from another chef, you might be told to do A and B and you’ll expect the same result every time. But understanding the science—like what happens when you apply heat or why a certain pigment in a dish is happening. This scientific approach helps students better understand the techniques they’re using and the underlying principles that make those techniques effective.”

Impacting the next culinary professionals

Mari Wills, a culinary art teacher at Kaiser High School and registered dietitian, participated in Nitahara’s class, and shared how she developed new skills she can apply to her different jobs.

“He’s shared so much knowledge about things I never even knew—how to develop flavors and spices I’d never heard of. As a dietitian, I’m excited to pass this knowledge on to my patients in the future, helping them enjoy a variety of dishes and incorporating healthier options,” said Wills, who is also a graduate of Kapiʻolani CC and UH Mānoa.

Showing his chops

Outside of teaching, Nitahara has showcased his culinary skills in competitions, most notably as a competitor on the popular FoodTV show Chopped. He placed as a runner-up in one episode before returning to claim first place in another. His victory came with a cash prize, which he donated to a fellow competitor so she could visit her sick grandmother.

Back at CIA’s New York campus, Nitahara continues to shape the future generation of culinary professionals. Among his courses, he teaches a Hawaiian food class, ensuring that his roots remain a part of his work.

He will also be teaching two more cohorts of the CIP/CIA workforce development program about the cuisines of France and Italy in March and April.

—By McKenzie Kurosu

Aspiring chefs have an exciting new opportunity to launch their culinary careers this summer through the University of �鶹��ý Maui College Culinary Arts Program.

The Launchpad Scholarship covers full tuition—$1,600 in total—for two essential culinary courses: Fundamentals of Cookery (June 2–July 3) and Fundamentals of Baking (July 7–August 8). Provided they successfully complete the two summer courses, scholarship recipients will secure spots in two high-demand fall 2025 courses, Intermediate Cookery and Batch Cookery, ensuring a seamless transition into further culinary training.

• Awardees will be notified by Monday, April 28, at 4 p.m.

Graduates of our program are earning up to 25% more than those without formal training.
—Craig Omori

“We’re thrilled to share this incredible opportunity with anyone thinking about pursuing a culinary career,” says UH Maui College Culinary Arts Chef Instructor Craig Omori. “Right now, Maui is experiencing an all-time high demand for skilled culinary professionals. And here’s the exciting part—graduates of our program are earning up to 25% more than those without formal training. This could be your chance to kickstart a rewarding career with a competitive edge.”

To be eligible, applicants must pursue an Associate in Applied Science degree or a certificate of achievement in the Culinary Arts Program, intend to be enrolled full-time in fall 2025, and complete both summer courses. UH Maui College’s Culinary Arts Department also provides textbooks and knife kits on loan. Students are only required to purchase culinary uniforms.

For more information, contact Omori at omoric@hawaii.edu.

University of �鶹��ý Maui College’s award-winning is inviting the public to take part in a series of hands-on, non-credit culinary classes designed for enjoyment and skill-building. The “Just for Fun” classes cover a range of topics, from cookie baking to crafting gnocchi and risotto.

The first class, Baking Basics—Quick Bread Baking Technique, kicks off on Saturday, March 1, led by UH Maui College Pastry Chef Instructor Hannah Stanchfield. Stanchfield will oversee all baking classes, while Chef Roger Stettler, formerly of Taverna, will teach the cooking sessions.

All classes are held on Saturdays from 9 a.m.—1 p.m. in the Pāʻina Building on the UH Maui College Kahului Campus. Cost is $62.50 per class. Participation is limited to eight students. The link to class descriptions and registration form is below. Please note: An additional eight seats are reserved for DOE culinary students and instructors at no cost. There are separate registration links for the public and for DOE Only for each class. Please be sure to use the appropriate link to register.

And DOE culinary students and instructors, please note, UH Maui College is able to provide free tuition for its Culinary Arts Program for any DOE culinary student or instructor.

“This is a unique opportunity to attend one of the country’s premier Culinary Arts Programs at no cost,” said UH Maui College Chancellor Lui Hokoana. “For any DOE culinary student or instructor considering a career in the food and beverage industry, we encourage you to apply. There is a wide and varied job market here on Maui and around the world—for future chefs, pastry chefs, and restaurateurs. You could be one of our next culinary stars!”

. Everyone enrolling in the Saturday classes must wear long pants, covered shoes and bring a water bottle and hair tie if needed.

For questions about the Saturday classes and for information about free tuition in the Culinary Arts Program should, please contact Chef Craig Omori at omoric@hawaii.edu or (808) 386-1149.

A unique Kauaʻi Community College connects local students with some of the world’s top chefs. Kauaʻi CC is celebrating an innovative partnership with 1 Hotel Hanalei Bay through the Chefs by Nature Series, which serves as a celebration of �����ܲ�ʻ��’s farmers, ranchers and growers and an opportunity for students to gain hands-on experience in the culinary arts.

As part of the series, top chefs, such as Lee Anne Wong, executive chef of Koko Head Café in Honolulu, team up with the 1 Hotel culinary team to craft featured menu items, lead master classes and mentor Kauaʻi CC students. The budding chefs work side-by-side with culinary professionals, honing their skills while learning about traditional cooking techniques and the use of fresh, locally sourced ingredients.

Proceeds from the Chefs by Nature events directly benefit the Kauaʻi CC Culinary Arts Program, funding scholarships and professional development opportunities for students.

“We are so grateful for the support of 1 Hotel Hanalei Bay and the Chefs by Nature Series,” said Kauaʻi CC Chef Steven Nakata. “This series not only enhances our students’ skills but also provides critical scholarships that empower them to succeed in the culinary industry and give back to our community.”

Six women at the Women’s Community Correctional Center (WCCC) accepted their completion certificates from during a special graduation ceremony on December 12. Held at the WCCC Maunawili Cottage courtyard, the event also recognized three women who earned their general education diplomas (GED) through the McKinley Community School for Adults — Moanalua Campus. More than 30 family members, loved ones and supporters attended the celebration.

Klarissa Lopez, one of two student speakers from the Culinary Arts Program, said, “It not only betters us with education but it betters us as individuals.”

The event also featured a luncheon of dishes and desserts prepared by the culinary graduates, showcasing their mastery of fundamental culinary skills, safety and sanitation practices.

The menu included:

• Mushroom duxelle
• Blistered tomato and creamy mac nut pesto
• Roasted seafood sensation
• Pimento cheese and bacon jam
• Pressed kalua pork street tacos
• Spicy buffalo chicken pizza
• Miso chicken beurre blanc pizza
• Grilled chimichurri chicken
• Beef moussaka
• Banana foster bread pudding
• Lilikoi chiffon tarts
• Hokkaido raspberry cupcakes

Foundation for the future

With the certificates earned through the Culinary Arts Program, the graduates now hold a foundation to pursue further education or careers in the food service industry, opening new doors of opportunity.

“When these women leave here, we hope the right path feels clear and natural, guiding them toward brighter futures. With strong skills and unwavering determination, they’re not just better students; they’re better humans, ready for success,” said Chef Instructor Lee Shinsato.

culinary and agriculture programs took center stage at the 26th annual “A Taste of Hilo” on October 27, where Culinary Program Lab Manager and alumna Tori Hiro was honored as the event’s featured chef.

The Japanese Chamber of Commerce & Industry of Hawaii’s annual fundraising event brought together more than 30 local vendors at Sangha Hall, spotlighting the talents of �鶹��ý CC students and faculty through farm-to-table creations.

“Being chosen as the featured chef for ‘A Taste of Hilo’ is an incredible honor for Tori and the college, and represents the importance of our culinary program in the community,” said �鶹��ý CC Chancellor Susan Kazama. “We are so lucky to have a homegrown talent like Tori leading the next generation of culinary professionals.”

Highlighting educational agriculture partnerships

From serving as a pastry chef at Four Seasons Hualalai to a celebrated culinary educator at �鶹��ý CC, Hiro has participated in “A Taste of Hilo” for 12 years. The Hilo native presented a vibrant lilikoi tart crafted from passion fruit grown by the college’s agriculture students.

“I decided to make a dessert with lilikoi because I really wanted to highlight the unique farm-to-table partnership between �鶹��ý Community College’s agriculture and culinary Programs,” Hiro said. “Ninety percent of what they grow and harvest at the Panaʻewa Farm is delivered to the �鶹��ý CC culinary arts program for our students to use in the learning lab.”

�鶹��ý CC Associate Professor Shawn Sumiki continued the farm-to-table focus with his hydroponic lettuce and ʻuala (Hawaiian sweet potato) in a Korean-inspired wrap.

“Our culinary team, all graduates of this program, works hard to produce workforce-ready students with both skills and values,” said Sumiki, a 22-year veteran of the event.

The Japanese Chamber of Commerce & Industry has donated more than $200,000 to �鶹��ý CC over the years. “A Taste of Hilo” also gave �鶹��ý CC’s culinary arts students valuable industry experience and the chance to connect with future employers— reinforcing the event’s deep community impact.

The is this year’s UH nominee for the Governor’s Award for Distinguished State Service Team of the Year for launching a food hub less than a day after the devastating August 8 Lahaina wildfire that ultimately fed tens of thousands of people. The award for state executive branch employees and managers is given to those who exemplify the highest caliber of public service and dedication to serving the people of �鶹��ý. The selection was announced by UH President David Lassner at the August 15 meeting of the UH Board of Regents at UH Maui College and recognized members of the team in person.

“Every member of the culinary arts team contributed to the success of the food hub, not only cooking, but also procuring food and supplies, managing inventory, washing dishes and cleaning the kitchen classroom spaces, as approximately 200,000 meals were prepared, cooked, and packed in the span of two months,” said Lassner. “Thank you to an extraordinary team. We know you will represent UH well at the Governor’s competition!”

Immediately after the Lahaina and Kula wildfires on August 8, 2023, the UH Maui College Pāʻina Building was transformed into a fire relief food hub. The culinary team, about a dozen strong, sprang into action, to prepare meals for residents displaced by the fire, emergency responders and recovery volunteers.

“It’s a great honor but I think we all come from the hospitality industry and we are from a place of public service, so I don’t think anyone feels like they went above and beyond,” said UH Maui Chef Instructor Craig Omori after receiving the award. “It’s a bit surreal and an odd feeling but it is a great honor. And while it was a very difficult situation at times, I’m just like, proud to be a part of this team as they were taking on this huge task. So, it’s gonna be a time in my life that I will remember forever for sure.”

Omori stressed that so many were involved in the effort as the UH Maui culinary team worked with World Central Kitchen, Common Ground and Chef Hui and other organizations, along with community volunteers and others.

“There are those chefs in the industry who just kind of folded in with us that, you know, I’d like to make sure that they actually are recognized because they’re a huge part of this,” said Omori. “Then our UH administration team, they were washing dishes, they were taking out trash, they were doing all these things like in the trenches with us. So, I’m really grateful for all their support as well.”

Read more about the culinary team’s efforts during the wildfire tragedy

• UH Maui College serves as food preparation hub amidst wildfire tragedy, August 10, 2023
• UH Maui College culinary students pivot from food prep to packing produce, October 31, 2023
• From fire relief food hub to community gathering place, November 3, 2023
• UH Maui College culinary students distribute 1,600 produce boxes, more, December 12, 2023
• From crisis to classroom: Maui culinary student plays a lead role, April 28, 2024

Turning tragedy into learning for students

The kitchen space, normally used for culinary classes, was still needed as an emergency food hub. However, instructors found opportunity in the midst of the crisis, creating a special Disaster Relief Food Preparation Experience (culinary arts) course. The eight-week course taught students about food production as they worked alongside industry chefs and instructors to create meals for distribution to displaced families. Students earned credits toward their culinary arts degrees and learned invaluable lessons about serving their community.

“You know, we’re all food people and we’re all chefs, right?” said Omori. “And when it came time and we were asked, ‘Can you feed people?’ That was just what we do. It was something very natural for us.”

A alumna placed first in the provincial competition held at the campus in April. Maribeth Ganiron, who graduated in 2019 with an associate in science degree in , impressed judges with her finesse and innovative dishes.

Five young chefs showcased their skills for the 2024 �鶹��ý/Pacific Islands Province title.

Her winning dishes included:

• Appetizer: Butter Poached Sea Bass with Brown-Butter Cream Sauce, Gnocchi, Tomato Salsa & Basil Oil
• Entrée: Seared Venison Tenderloin with Red Wine Demi Sauce, Herb Roasted Fingerling Potatoes & Haricot Verts
• Dessert: Brandy Flambe Apple Tart with Lemon Pastry Cream & Cinnamon-Salted Caramel

Ganiron finished second in the same competition last year. Encouraged by her mentor, Chef Eric Leterc of The Pacific Club, she decided to compete and demonstrate her growth.

She credits Leeward CC, particularly the Contemporary Cuisine class and Chef and Assistant Professor Matt Egami’s guidance, with honing her skills.

“The one class that I believed prepared me for this competition was Contemporary Cuisine. I distinctly remember Chef Matt telling me that I needed to take pride in my knife cuts and not finish it just to finish it,” Ganiron said. “That has resonated with me ever since, and it is part of who I am as a cook today.”

In June, Ganiron will travel to compete in the nationals in Washington, aiming to further her culinary journey and expand her repertoire.

“Going to Seattle to compete in the nationals will hopefully allow me to work with ingredients that I am probably not familiar with and really push me to my limits,” Ganiron remarked. “Not only can I showcase my talents in places other than �鶹��ý, but I can use this experience to gain more knowledge that I can use in my career in the future.”

Egami said Ganiron always possessed a “quiet inner strength and fire” as a Leeward CC culinary student.

“It is especially gratifying to see her growth throughout her time with us at Leeward and now beyond as she embarks on her career,” said Egami. “I am so proud of Maribeth, she is a great example of what our students are capable of!”

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.

Ube Flan—Creme Caramel, was created by ’s culinary arts faculty. The dessert was served during the fall 2023 semester at the college’s fine dining restaurant , and was a hit with patrons from the campus and the community.

According to Chris Garnier, a culinary arts assistant professor, “It takes a little bit of work to make this dish, but it’s light and flavorful, and would be the perfect way to finish a heavy holiday meal.”

Dry Caramel

8 ramekins (small, single-serving round dishes)
½ cup granulated sugar
⅛ cup water

Method for Dry Caramel:

1. Place ramekins in a baking sheet pan (a baking sheet pan has rolled edges with a lip around the entire pan).
2. Combine water and sugar in the saucepan and begin to melt.
3. Cook water/sugar mixture until it is a golden brown color.
4. Distribute caramel liquid evenly into the 8 ramekins.

Check out holiday recipes from previous years

Flan Custard

2 cups whole milk
1 cup heavy whipping cream
⅔ cup granulated sugar
⅛ tsp. salt
4 large eggs
2 large egg yolks
1 vanilla bean, or 1 tsp. vanilla extract
Ube extract to color

Method for Flan Custard:

1. Preheat oven to 325°.
2. Add all ingredients in a large mixing bowl.
3. Blend everything with a hand blender until smooth.
4. Let the blended mix rest until all the air is out (when bubbles disappear, no less than 15 minutes).
5. Pour mixture into ramekins that have the caramel in them.
6. Fill water outside of ramekins in the baking sheet pan to create a water bath. The water bath should be filled no more than half of the baking sheet pan’s height.
7. Place the baking sheet pan with custard filled ramekins into the oven. Bake for 30–35 minutes or until the flan is firm.

Ube Halaya Jam

2 lbs. Okinawan sweet potatoes—steamed, peeled and mashed
2 oz. unsalted butter
8 oz. sweetened condensed milk
½ tsp. vanilla extract or vanilla paste
6 oz. evaporated milk (if no evaporated milk, then use all condensed milk)
6 oz. coconut milk
Ube extract or purple food coloring
Powdered sugar to taste

Method for Ube Hayala Jam:

1. Melt the unsalted butter and place in the food processor.
2. Add the sweet potato and the remaining ingredients to the food processor to emulsify.
3. Add additional sweetened condensed milk or powdered sugar to adjust the sweetness of the mixture to your liking.

Plating:

1. Take a paring knife and carefully run it down the side of the flan all the way to the bottom of each ramekin.
2. Place a plate over the top of a ramekin and flip over to release the flan from the ramekin onto the plate.
3. Garnish with dollops of ube halaya jam, edible flowers, whipped cream and fresh berries.

After months of serving as a food hub for Maui wildfire relief efforts, the University of �鶹��ý Maui College’s Pāʻina Market is welcoming the community back to gather and have lunch.

“Our incredible culinary arts program faculty, staff, students and alumni together with hundreds of volunteers prepared, cooked, packed up and delivered an extraordinary 200,000 home-cooked, comforting meals for our fire-displaced neighbors,” said Chancellor Lui Hokoana. “As we all move forward on our island’s journey to recovery, it’s truly a blessing to get our students back into their regular curriculum, which includes cooking delicious lunches for folks both on campus and off.”

World Plate and Paniolo Grill in the Pāʻina Market are now open for lunch. Both eateries are guided by highly experienced chef instructors and run by students in the college’s award-winning culinary arts program. They utilize as much local product as they are able to obtain, some of it grown right on campus.

“For me, personally, as cathartic and rewarding as it was to be able to contribute to our community in need in the wake of the wildfire disaster, I think it has been good for everyone to begin classes again,” said World Plate Chef Instructor Gary Johnson. “Most of the students I have in class were part of our relief effort so, in a way, I have some of the most experienced students I have ever had for what would typically be a first-year course. And we’re all happy to have people buzzing around our Pāʻina building again.”

Currently, his class is working through some European-inspired menus. The students have also begun working on their student planned menu, which will be Korean-inspired and served the first week of December.

Paniolo Grill Chef Instructor Noel Cleary is also happy to be teaching again. He guides his students through ever-changing menus of food he describes as “meant to be delivered fast but definitely not fast food.”

The focus at Paniolo Grill is on made-to-order gourmet deli sandwiches—hot and cold, classic and creative, served with crispy fries—a salad of the week and a plate lunch of the week.

Paniolo Grill and World Plate are open Monday–Thursday, 11 a.m.–1 p.m. Most lunches are priced below $15. Also being served: hot and cold grab-and-go items, special of the day, salad bar and assorted pastries prepared by UH Maui College baking students. Cash and credit cards are accepted. Menus and times are subject to change. Pāʻina Market is closed on UH holidays.

Thursday mornings are particularly busy—and rewarding—for the University of �鶹��ý Maui College’s purchasing class. Instructor Natasha Joslin and her seven students, along with some campus and community volunteers, pack up 200 boxes of beautiful local produce—cabbage, sweet potatoes, bok choy, onions, eggplant, kale, bananas, tangerines and more—that are distributed later in the day to UH Maui College students and community members affected by the August wildfires.

“The folks who get the boxes are filled with so much gratitude and joy, they are overwhelmed with aloha,” said Lily Weber, a culinary arts student. “It’s a beautiful sight to see!”

Pivot from food prep

For two months after the fires, the culinary arts program’s Pāʻina Building was a food preparation hub where a total of 200,000 meals were prepped, cooked and sent out for delivery for members of the community who had been displaced by fires.

“We felt as though we wanted to continue providing something to the community, and we also knew the culinary arts program team needed to get back to their curriculum,” said Laura Lees Nagle, dean of career and technical education. “In discussions with (a non-profit that promotes food security, educational and economic opportunities in Maui County), the produce boxes project seemed like an easy next step. Matson had already generously donated their refrigerated container for our use for a few weeks of meal prep and they instantly told us we could continue to use it until the end of the year.”

The project is supported by Common Ground Collective and the . The Lion’s Club of Maui is also providing bags of rice.

Supporting local farmers

“It’s a project that definitely falls in line with purchasing and inventory,” said Joslin. “In addition to helping to continue to feed the community, we are able to support our local farmers, many of whom lost business as a result of the fires.”

It’s anticipated that the produce box project will continue through at least the end of the fall 2023 semester.

“I feel so blessed to be able to give back to my community,” Weber said. “I love to see our college and local farmers come together to give back in any way we can. I love being able to be a part of the great work!”

About 2,500 students started their first day of the fall semester at on Monday, August 28. Their start was delayed by a week because of the devastating impact of the wildfires on the Valley Isle.

“Laukanaka—‘many people’—is the name retired Hawaiian Studies Instructor Kiope Raymond gave to the rock wall at the entrance to our campus. It was built by many people,” said UH Maui College Chancellor Lui Hokoana. “Kiope also wrote an oli (chant) with that name, which we use at the opening of campus events. Since the wildfires, Laukanaka has become the guiding principle of UH Maui College. We have opened our campus to our community and welcomed many people from near and far who simply want to help. And now, we welcome our new and returning students. We believe we have created a safe environment filled with aloha for them. And we are here to do everything possible to make this unusual fall 2023 semester a successful one for all.”

The Stupski Foundation through the quickly made a $1 million donation to establish a fund that directs immediate cash payments to UH students impacted by the Maui wildfires. So far, 241 students have each received an initial payment of $2,000. This is just the first disbursement.

The UH Foundation to support both UH students, faculty and staff impacted by the fires, a fund to help feed Maui and the immediate cash relief fund. Affected faculty and staff have also received initial direct support donated by several organizations and disseminated by the UH Foundation.

Helping with recovery efforts

UH Maui College is also helping to heal the community. The campus has turned the Student Lounge into a Disaster Recovery Center, housing a FEMA assistance location, the U.S. Small Business Administration and the American Red Cross, all to help Maui residents. A new student lounge has been opened in the same (Pilina) building and computers will be set up there soon. As of August 28, the Community Services Building will house State agencies and their staffs, also to help Maui residents affected by the wildfires.

The college’s Pāʻina Building has served as a food preparation hub since August 10, feeding thousands of displaced residents every day. Local chefs and hundreds of volunteers work alongside UH Maui College Culinary Arts Program faculty, staff, students, alumni and retirees to prepare nourishing and comforting meals for breakfast, lunch and dinner. This effort will continue for at least the next eight weeks. Since the building will not be available to Culinary Arts students, the college is offering to hire all of them into a practicum course so that they, too, may support the food hub relief efforts.