University of Â鶹´«Ã½ 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 Â鶹´«Ã½â€™s workforce.

At the 2025 Â鶹´«Ã½ Association for Career & Technical Education (Â鶹´«Ã½ 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 Â鶹´«Ã½ 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 Â鶹´«Ã½ 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 Â鶹´«Ã½ 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 Â鶹´«Ã½ 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 °­²¹³Ü²¹ʻ¾±â€™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.