The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College is leading a powerful effort to strengthen �鶹��ý’s school food system focusing on improved health, flavor and the integration of locally sourced ingredients. In March, its Workforce Development Program, created in collaboration with the Culinary Institute of America (CIA), trained 14 school food service professionals with essential culinary skills to prepare appealing meals that meet rigorous nutrition standards.

Participants represented seven Oʻahu schools, including:

• ʻAiea Intermediate School
• Alvah Scott Elementary
• Helemano Elementary School
• Mililani High School
• Mililani Mauka Elementary School
• Mililani Middle School
• Pearl Harbor Kai Elementary School
• the Department of �鶹��ý State Department of Education School Food Services Branch.

The skills learned in “Cooking for Healthy Kids” are designed to be immediately applicable, empowering staff to enhance the taste and nutritional quality of cafeteria meals.

“This wonderful course has gotten me very excited and opened my mind to see the bigger picture on our goal to elevate and revamp �鶹��ý’s school lunches with a focus on new innovative recipes using locally grown produce and proteins,” said Devie Nakamura, Helemano Elementary School food service manager. “I want to bring this excitement back to my school.”

Collaboration with Culinary Institute of America

Workforce development program cohorts 17 and 18 were led by Oʻahu-based registered dietitian Chef Mari Wills, a Kapiʻolani CC culinary alumna and former high school culinary teacher; Chef Sharon Schaefer, assistant director of school foodservice programming for CIA Consulting; and Corrie Clark, project manager of school foodservice programming for CIA Consulting.

“Real change in our food system starts with people,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “This program isn’t just about teaching new recipes—it’s about changing mindsets. When cafeteria professionals see themselves as chefs who have the power to nourish their communities, it transforms how they approach the food they prepare every day. By investing in their skills, knowledge and confidence, we can help ensure that students receive meals that are both healthy and delicious.”

Programs such as “Cooking for Healthy Kids” support the state’s goals of improving student nutrition, expanding farm-to-school partnerships and empowering cafeteria professionals with the tools they need to better serve their communities.

For more information about the CIP and its workforce development programs with the CIA, visit .

To support this initiative through a charitable gift to the �鶹��ý Ag and Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA).

The five-day, hands-on training sessions give culinary professionals access to advanced baking and pastry instruction without leaving the state. Full tuition scholarships are available to help upskill �Ჹ�ɲ���ʻ��’s existing workforce and build clear pathways for career growth.

“Our collaboration with the Culinary Institute of America brings world-class training right here to our islands, empowering �Ჹ�ɲ���ʻ��’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: this course allows partiCIPants to build a solid foundation in the art and science of baking. Training covers essential skills in classic baking techniques, pastry production, doughs, custards and introductory chocolate work.

Cohort 20: Dessert Design in the Hot Kitchen

• April 13–17, 2026: this course focuses on crafting show-stopping desserts without a traditional bakery setup. PartiCIPants will learn to adapt to the challenges of a hot kitchen, creatively utilizing heat-based equipment to deliver exquisite fine-dining sweets.

Both cohorts are led by Chef , a CIA associate professor, alumna, and Certified Master Baker who has worked in acclaimed kitchens including L’Atelier de Joël Robuchon and The Modern.

Eligibility and scholarships

Applicants must be 18 or older, a �鶹��ý resident or active military personnel stationed in �鶹��ý, and have a minimum of three years of professional culinary experience. 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 �鶹��ý. Scholarships for Native Hawaiian applicants are provided by the Office of Hawaiian Affairs.

Since its launch in September 2024, the CIP x CIA program has provided advanced training to more than 160 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

The (CIP) at Kapiʻolani Community College has launched two new cohorts for its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA), and full tuition scholarships are available. This year’s cohorts emphasize strengthening the Native Hawaiian culinary workforce, with one program specifically developed in partnership with the Office of Hawaiian Affairs (OHA).

The five-day, hands-on training sessions are designed to support leadership growth and career advancement for �Ჹ�ɲ���ʻ��’s experienced culinary professionals.

Applications for both cohorts are open through January 26, 2026 on the .

“This partnership with the Office of Hawaiian Affairs, Culinary Institute of America and the University of �鶹��ý reflects a shared commitment to investing in Native Hawaiian talent,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “By prioritizing access and removing financial barriers, these cohorts support chefs in strengthening their craft, stepping into leadership roles and continuing to shape �Ჹ�ɲ���ʻ��’s culinary future.”

Cohort 15: OHA ��ū�����Բ� ʻĀina: Culinary Essentials for Industry Professionals

Scheduled for February 2–6, 2026, this cohort is part of OHA’s ��ū�����Բ� ʻĀina Program, aimed at strengthening Native Hawaiian economic stability. The curriculum is customized by the CIA to highlight �鶹��ý-based ingredients and culinary culture, with a focus on traditional canoe crops like kalo (taro), ʻulu (breadfruit), and ʻuala (sweet potato) applied within international culinary frameworks.

Eligibility: Applicants must have a minimum of two years of culinary experience, or be currently enrolled in school or hold an associate’s degree with at least one year of culinary experience. Full tuition scholarships, valued at $1,500, are available for eligible participants.

Cohort 16: Culinary Applications in Global Cuisine: Train-the-Trainer

Running February 9–13, 2026, this advanced course is designed for seasoned industry professionals and culinary educators. It focuses on instructional techniques and strengthening cultural literacy through the lens of global cuisines, preparing participants to become leaders and educators.

Eligibility: Applicants must be 18 or older, a �鶹��ý resident, and have a minimum of two years of culinary industry experience. Full tuition scholarships, valued at $1,500, are available through the Hawaii Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund.

Led by Chopped champion

Both cohorts are led by Chef Lance Nitahara, a CIA associate professor and CIP alumnus, who brings extensive experience, including two championship wins on Food Network’s Chopped.

Since its launch in September 2024, the CIP x CIA program has provided advanced training to more than 150 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

The University of �鶹��ý’s Office of Project Delivery, in collaboration with UH Community Colleges, UH West Oʻahu and UH Hilo, is leading capital improvement projects (CIPs) that are transforming all 10 campuses across the state.

From new construction to critical renovations, these projects modernize facilities, improve energy efficiency and enhance the student experience. Guided by the six-year CIP plan approved by the Board of Regents (BOR) in 2022, more than 70 projects totaling more than $220 million have been completed or launched since 2023 (as of November 2025).

of the progress being made on the projects identified in the plan that support learning, innovation and sustainability across all 10 campuses. The new video follows a highlighting the achievements of the university’s first six-year capital improvement plan approved by the BOR in 2016.

Highlights covered in the 2025 video include:

• $26-million renovation of Bachman Hall completed in 2024
• $62-million Student Success Center opening in 2026
• $105-million transformation of McCarthy Mall and Paradise Palms now underway
• $6.5-million renovation of UH Hilo’s Campus Center
• Phase 2 of Kapiʻolani Community College’s Culinary Institute of the Pacific at Diamond Head set to open in 2026
• Leeward CC’s Wahiawā Value-Added Product Development Center opened in 2024

Renowned chef, restaurateur and educator Roy Yamaguchi, executive director of the Culinary Institute of the Pacific (CIP) at , has been inducted into the Culinary Institute of America’s (CIA) Alumni Walk of Fame, joining a distinguished cadre of alumni whose careers have shaped the global culinary landscape.

The Walk of Fame honors CIA alumni who embody the college’s “Food is Life®” philosophy and whose work expresses excellence, innovation and influence. As a 1976 CIA graduate, Yamaguchi was recognized for his leadership in �鶹��ý’s culinary community, his pioneering approach to regional cuisine, and his steadfast commitment to culinary education.

Born in Tokyo, Yamaguchi’s �鶹��ý roots trace to his grandfather, who ran a tavern and general store on Maui. He launched his first restaurant, 385 North, in Hollywood in 1984, and opened the first Roy’s Restaurant in Honolulu in 1988, helping define �鶹��ý Regional Cuisine.

“It’s an incredible honor to be recognized by the school that shaped so much of my life and career,” Yamaguchi said. “The CIA instilled in me a deep respect for the craft and for the people who make food meaningful. To now share that legacy with the students and future chefs of �鶹��ý is a full-circle moment I’ll always treasure.”

A James Beard Award recipient (Best Pacific Northwest Chef) and co-founder of the �鶹��ý Food & Wine Festival, Yamaguchi continues to elevate culinary education at CIP by blending sustainability, culture and innovation into hands-on training for �鶹��ý’s next generation of chefs.

Other 2025 CIA Alumni Walk of Fame inductees included Michelin-starred chef Grant Achatz, Anthony Bourdain (in memoriam) and Susan Feniger, a chef, restaurateur and TV personality.

CIP and CIA are collaborating on a workforce professional development program for �鶹��ý-based culinary professionals. Since launching in 2024, the program has graduated more than 150 culinary professionals. The program graduated 29 participants in September, who trained under CIA instructors.

Twenty-nine local culinary professionals graduated from the Workforce Development Program, a collaboration between the (CIP) at Kapiʻolani Community College and the (CIA). Participants in Cohorts 13 and 14 trained under CIA instructors, including Victor Gielisse—one of only 70 Certified Master Chefs in the United States—who led both cohorts.

Over five days of intensive, hands-on training, participants blended global culinary techniques with �鶹��ý-sourced ingredients. Cohort 13, “The Craft of Seafood: Techniques from the Pacific,” explored the entire journey of fish and shellfish, from sourcing and sustainability to precise butchery and innovative cooking techniques. Cohort 14, “Application of Innovation Methodology to the Art of Culinary,” helped participants refine their skills in sensory evaluation, storytelling through food, and artistic presentation.

“Having someone teach you hands-on is truly priceless. Opportunities like this are a gift, and the access to knowledge offered through the Culinary Institute of the Pacific is the number one reason to participate,” said Miriam Olivas, chef and owner of Barrio Café, who was a member of Cohort 13.

Participants earned a certificate of completion from both CIA and CIP, as well as continuing education credits and a digital badge. The program was offered at no cost thanks to scholarships provided by the �鶹��ý Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund. Scholarships for Cohort 13 were made possible by the generous support of Jim and Lynn Lally, and HMSHost.

“I thought it would be very useful to get my hands on (experience) in a more formal setting. The CIA and CIP are very auspicious and respected names in the culinary training industry,” said Kealoha Domingo, chef and founder of Nui Kealoha Catering.

More than 100 trained

Since launching in September 2024, the program has provided advanced training to more than 150 local culinary professionals across �鶹��ý’s vibrant food industry.

“Workforce development plays a critical role in strengthening �鶹��ý’s culinary industry by equipping local professionals with the skills, knowledge and experience needed to thrive in a very competitive field,” said Chef Roy Yamaguchi, CIP director. “Programs like this ensure that local talent can access world-class training without leaving the islands, while fostering connections to �鶹��ý’s unique food culture and agricultural resources.”

�鶹��ý’s culinary professionals have a unique opportunity to train under one of the few Certified Master Chefs in the country. Applications are now open for Cohorts 13 and 14 of the Culinary Institute of the Pacific (CIP) x Culinary Institute of America (CIA) Workforce Development Program at Kapiʻolani Community College through August 25 at . The new opportunity provides learning on seafood techniques and culinary innovations.

The five-day, hands-on courses will run in September 2025 and offer intensive training led by Chef Victor Gielisse, one of only 70 Certified Master Chefs in the U.S. Participants will receive a certificate of completion from both CIA and CIP, continuing education credits and a digital badge. Full tuition scholarships, valued at $1,500 per student, are available through the �鶹��ý Ag & Culinary Alliance^® CIP x CIA Workforce Development Scholarship Fund, made possible with the support of Jim and Lynn Lally, and HMSHost.

“This partnership with the Culinary Institute of America brings an unparalleled opportunity for working professionals to learn directly from some of the most accomplished chefs in the industry,” said Chef Roy Yamaguchi, director of CIP.

Master seafood and innovation

Cohort 13, The Craft of Seafood: Techniques from the Pacific, takes place September 15–19, and focuses on seafood butchery, sustainability and flavor-forward preparations rooted in both local and global influences. Cohort 14, Application of Innovation Methodology to the Art of Culinary, runs September 22–26, and explores design thinking, menu R&D and storytelling through food. CIA Chef David Kamen will co-lead the innovation course.

Since its launch in 2024, the program has trained more than 130 professionals across �鶹��ý’s hotels, restaurants, health care facilities, military kitchens and more. To qualify, applicants must be 18 or older, have at least three years of professional kitchen experience, and be a �鶹��ý resident or active military member stationed in �鶹��ý.

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Kapiʻolani Community College’s (CIP) is taking the lead in a groundbreaking initiative to transform meals served in �鶹��ý’s public schools, with a focus on fresh, locally sourced ingredients and student appeal.

“Getting students to want to eat school meals starts with menus that are tasty as well as nutritious,” said Roy Yamaguchi, CIP director. “That’s why [we are] engaged in a collaboration with the Culinary Institute of America, which has worked with school districts across the country to develop student-informed menus that keep meals fresh, flavorful and appealing.”

With funding from the �鶹��ý State Legislature, the �鶹��ý State Department of Education (HIDOE) contracted CIP to spearhead the redevelopment of public school menus as part of the state’s broader regional kitchen master plan. CIP has partnered with the nationally acclaimed Culinary Institute of America to design menus that are both culturally relevant and informed by student tastes.

A kickoff meeting was held in July with key stakeholders, marking the official launch of this innovative collaboration between education, health and agriculture sectors.

A win for our keiki

The new menu initiative supports the state’s push to improve nutrition, reduce food insecurity, and strengthen �鶹��ý’s agricultural economy. In tandem with the menu redesign, cafeteria staff across the state began training in July to build skills in preparing and serving the revamped meals.

“Our students deserve meals that fuel their learning and reflect the flavors of �鶹��ý,” HIDOE Superintendent Keith Hayashi said. “This partnership is about reimagining school food to better serve our students while also strengthening our communities. We’re proud to be building a model that connects education, agriculture and health in a meaningful way.”

The project also helps meet goals outlined in HB110 (Act 137, 2025), which reaffirms the state’s commitment to sourcing at least 30% of school food locally by 2030 and 50% by 2050.

“School meals are a proven way to address food insecurity for our keiki. Using more local foods to create nutritious meals is a win for our keiki, our farmers and our economy.” said First Lady Jaime Kanani Green.

For more see the .

Building on the continued success of its groundbreaking Workforce Development Program, the (CIP) at Kapiʻolani Community College, in collaboration with the Culinary Institute of America (CIA), announced that applications are now open for its summer 2025 cohorts. Cohort 9 and Cohort 10 will take place in June, offering full tuition scholarships for qualified applicants to access this prestigious culinary education experience at no cost.

Each five-day course is designed to elevate �鶹��ý’s culinary talent through intensive, hands-on training led by CIA faculty, blending global culinary techniques with �鶹��ý-sourced ingredients. Full tuition scholarships, valued at $1,500 per student, are made possible with generous support from Y. Hata & Co. Ltd. (Cohort 9) and Jim and Lynn Lally (Cohort 10) through the �鶹��ý Ag & Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund.

Applications for Cohorts 9 and 10 are open through May 20, 2025 at .

Global explorations of taste and technique

Cohort 9, Global Explorations of Taste and Technique will run June 16–20, 2025. Designed for culinary professionals with at least three years of experience in hotel, resort, or restaurant kitchens, this immersive course explores the physiology of taste, healthy cooking methods, global menu development, food and wine pairing, and use of specialty ingredients. Applicants must be 18 or older and be a �鶹��ý resident or active military stationed in �鶹��ý.

Essential foundations of culinary, high school opportunities

In addition to providing working professionals with the opportunity to expand their culinary skills, for the first time the program will expand its offering to serve high school students through a special summer intensive tailored to juniors and seniors with a passion for culinary arts. Cohort 10: Essential Foundations of Culinary will run June 23–27, 2025 and cover essential kitchen techniques, service timing, plating artistry, and flavor building, ending with a dynamic market basket challenge showcasing creativity and newfound expertise. As with all cohort offerings, participants will receive a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge.

Both cohorts will be led by Chef Tom Wong, a distinguished instructor at the CIA’s Greystone Campus in Napa Valley and an alumnus of both the Culinary Institute of America and Kapiʻolani CC. Chef Wong’s impressive career spans 35 years in the luxury hospitality industry throughout the U.S., including executive chef positions at the Royal Hawaiian Hotel and the Mauna Lani Bay Hotel and Bungalows, as well as features on the Discovery Channel’s Great Chefs of Hawaii and Great Chefs of the World.

Continuing excellence

Since launching in September 2024, the CIP x CIA Workforce Development program has provided hands-on advanced training for 95 culinary professionals representing a cross-section of �鶹��ý’s vibrant culinary industry—from hotels, resorts, restaurants and cafes, to healthcare, education, military, entrepreneurs and more.

“We’re proud to continue offering opportunities that support the growth of �鶹��ý’s culinary industry through education,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “By expanding access to both professionals and high school students who aspire to pursue a culinary career, this summer’s cohorts reinforce our mission to cultivate future leaders and elevate �鶹��ý’s culinary landscape through world-class training.”

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.