This week’s UH News Image of the Week is from Kauaʻi CC marketing staff member Caitlin Fowlkes.

Fowlkes shared: “Kauaʻi Community College culinary students learn how to carve ice sculptures.”

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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

At 6 a.m., while many high school seniors are still getting ready for the day, Kenny Tsuru is already checking business emails, coordinating meetings and planning his next batch of ice cream.

“My day-to-day life can be hectic, but it’s something I’ve learned to manage,” Tsuru said.

The 18-year-old Pearl City High School senior is balancing classes, early college coursework through Leeward Community College, and his ice cream business, . His hard work is paying off, as he’s graduating with both his high school diploma and a certificate of achievement in management from Leeward CC in May.

He also became the youngest entrepreneur to complete ʻĀina to Mākeke, a food business program offered through Leeward CC’s Office of Workforce Development in partnership with �鶹��ý Ag & Culinary Alliance and the college’s (WVAPDC), where Tsuru produces his ice cream.

“This moment means so much to me,” Tsuru said. “It represents all the hard work, dedication and commitment I’ve put into my education over the years.”

• Related UH News story: “Teen ice cream entrepreneur chases dreams in Leeward CC food business program, ” February 24, 2026

Overcoming pain

Looking back on his journey, Tsuru says it was hard to imagine these milestones. It wasn’t long ago that he was navigating a new fibromyalgia diagnosis that, at times, left him in too much pain to walk or attend school in person.

“Now, being able to walk across the stage for two graduations this year makes everything feel even more meaningful,” he said.

His determination to succeed shows up in a schedule that rarely slows down. After his busy mornings, Tsuru heads to Pearl City High School for a full day of classes, then spends his evenings doing homework or making ice cream at the WVAPDC commercial kitchens. Despite the demanding pace, Tsuru said the experience helped him discover what he wants for his future.

Giving back

“I love connecting with people, sharing products I’m passionate about, and being able to give back to the community,” Tsuru said.

That purpose drives his work at Kenny Boy Ice Cream. He pledged 10% of 2026 profits to Make-A-Wish �鶹��ý and donated another $5,000 to North Shore communities impacted by recent Kona Low storms.

This fall, Tsuru will continue his education at the University of �鶹��ý at West Oʻahu, where he plans to pursue a bachelor’s degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across �鶹��ý soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn’t change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

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

The five-day, hands-on training sessions provide both experienced chefs and aspiring culinary high school students with access to world-class instruction without leaving the state.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the �鶹��ý Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of �鶹��ý (Cohort 21) and the TSK Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.

“Here, it’s about refinement and having more formal training by people who are masters of their craft,” said Ronnie Nasuti, executive chef of Tikis Grill & Bar and a Cohort 13 participant. “To have it right here, in our backyard, is a really awesome thing.”

Upon successful completion, participants will earn a certificate of achievement and continuing education hours from both the Culinary Institute of America and the Culinary Institute of the Pacific.

Cohort 21: Global Explorations of Taste and Technique
June 15–19, 2026

Designed for experienced chefs, this immersive course explores the science of taste, global flavor development and innovative cooking techniques. Participants will refine their skills through hands-on work with specialty ingredients, wine pairings and health-conscious cooking, culminating in a dynamic market basket challenge.

Eligibility requirements

• 18 years of age or older
• Minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting
• �鶹��ý state resident or active military personnel stationed in �鶹��ý
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)

Cohort 22: Culinary Foundations: Skills, Flavor and Creativity
June 22–26, 2026

Designed for high school students, this hands-on course builds essential kitchen skills—from knife work to plating—while exploring flavor through interactive tastings and challenges. Students will prepare a variety of dishes under the guidance of expert instructors.

Eligibility requirements

• Must be a current junior or senior in high school at the time of application
• Must have a recommendation from a culinary instructor, teacher or mentor
• If under 18, must have a signed parental/guardian consent form to participate
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
• Demonstrate an interest in pursuing a career in the culinary or hospitality industry

Both cohorts will be led by , a Culinary Institute of America professor at Greystone. Born and raised in �鶹��ý, Wong brings more than 35 years of experience, including executive chef roles at United Airlines hubs in Washington D.C., New York and Portland; The Royal Hawaiian Hotel; Mauna Lani Bay Hotel; and Hotel Hāna. A certified executive chef and educator, he is known for championing local ingredients and mentoring the next generation of culinary professionals.

Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

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.

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.

Approximately 65 students from Hawaiian charter schools visited Kauaʻi CC in March for the annual Nā Pua Noʻeau Kauaʻi “Mad Skillz” event, an immersive, hands-on career exploration experience. Nā Pua Noʻeau is a UH enrichment program for Native Hawaiian children in grades PreK–12.

During the event, high school students participated in one of four vocational pathways offered this year: culinary arts, agriculture, beekeeping or electrical installation and maintenance technology (EIMT). Each session was designed to provide students with practical, real-world skills.

“The primary goal is that within one hour, students walk away with a practical skill,” said Malia Chun, Nā Pua Noʻeau Kauaʻi coordinator. “We hope it gives them insight into whether that pathway is right for them, while also allowing Kauaʻi CC to showcase the incredible programs available here.”

Exploring career paths

In the beekeeping session, students created sugar scrubs using honey and jabong flower oil before tasting hot honey made with chili peppers. All ingredients were sourced directly from the Kauaʻi CC campus. While the activity sparked curiosity, some students noted they are still exploring different career paths.

Ninth grader Kaley Rapacon shared that although she enjoyed learning about the campus apiary, she plans to pursue automotive studies and eventually join her family’s business.

Fellow ninth grader Kulia Numazawa-Laranio, who is currently enrolled in Hawaiian Studies early college courses through Kauaʻi CC, is considering a future in EIMT. Despite that interest, she chose to explore beekeeping during the event.

“Beekeeping is one trade I haven’t experienced yet,” Numazawa-Laranio said. “I’m trying to stay open for college.”

Throughout the workshops, student mentors from the Waiʻaleʻale Project, who are actively pursuing these career pathways, joined the charter school students to talk story. Following the hands-on sessions, participants gathered to learn more about both the Waiʻaleʻale Project and the Kīpaipai Program for first-year students.

Student participants were given tools and materials related to their chosen field, and, organizers hope, a broader perspective on their future opportunities.

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.

For Kamana Kalani, a second-year student, the path to becoming a chef and owning his own restaurant was nearly derailed by a serious illness and the devastation of the Lahaina wildfires. After being forced out of work for six months, the financial burden was immense.

“I was putting all my bills on my credit card and it was stressing me out,” Kalani said. “I lost a lot of weight and had a lot of physical issues.”

A scholarship from arrived like a lifeline, allowing him to shift his focus from financial survival to his education and recovery.

“It took so much pressure off,” Kalani said. “Instead of worrying about how to pay for school, I could put my energy into learning.”

Investing in �Ჹ�ɲ���ʻ��’s future

Kalani recently led a tour for �鶹��ý Gas executives, including President and CEO Alicia Moy, to showcase his craft.

“During our tour with Kamana, I could feel the passion and focus it takes to thrive in the culinary field,” Moy said. “Culinary education develops talent and creativity, and contributes to strengthening resilience in our community.”

Now thriving at Nobu Grand Wailea while balancing his classes, Kalani continues to sharpen his craft, his future trajectory secured by timely aid.

Moy said, “Supporting students like Kamana is an investment in �鶹��ý’s future, giving young people the space to grow, learn and achieve their dreams.”

Read more at .

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 the holidays along with some good feelings of the season.

Garrett Shiroma, a proud alumnus, is the owner of , a local small business that specializes in small cookies and artisan desserts. Shiroma is also a graduate of Wahiawā Value-Added Product Development Center’s (WVAPDC) Cohort 1.

“I chose to apply because I felt stagnant with my company,” said Shiroma. “The structured program gave me the kickstart I needed to expand Chibi Confectionery.”

This holiday season, Shiroma is sharing with the UH community.

Check out previous holiday recipes

“About 15 years ago, I started baking a bunch of cookies for friends and family and the most requested cookie year after year has been this gingerbread,” said Shiroma. “It has all those warm spices that go great with milk or ice cream, and it’s a fun activity to do with the family.”

Chibi Confectionery Gingerbread Cookies:

Ingredients:

• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/3 pound butter (1 1/3 sticks)
• 1 egg
• 3/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup of molasses

Instructions:

1. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
2. Add the egg and vanilla extract, mixing until smooth and well incorporated.
3. Pour in the molasses and continue mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Once the dough is fully mixed, refrigerate for at least 30 minutes to chill and firm up the dough.
7. Preheat the oven to 350°��. Line baking sheets with parchment paper.
8. Roll out the dough on parchment paper to approximately 1/4 inch thickness. Use a gingerbread cookie cutter to shape the dough, then place the cookies on a baking sheet, spacing them 1–2 inches apart.
9. Bake for 8–10 minutes, or until the edges are slightly golden and the cookies have set.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!

The kitchens at �鶹��ý Community College were sizzling with excitement as 12 culinary students teamed up with professional chefs for the 5th Annual �鶹��ý Island Chef Challenge on October 24. The fast-paced, mystery-basket competition brought together the island’s food community to celebrate local ingredients, mentorship and creative collaboration.

Six professional chefs volunteered their time to serve as mentors this year: Zane Monteleone (Hana Hou Restaurant), Simon Farrington (Hilo Yacht Club), George Gomes Jr. (King Kamehameha Kona Beach Resort), Phillip “Ippy” Aiona (The Koa Table), Matthew Galindo (Hilo Products, Inc.), and Casey Halpern (Café Pesto). Each chef-student team created a three-course meal—appetizer, entrée and dessert—using locally sourced ingredients revealed just before the clock started.

“Cooking competitions are always difficult because people take them so seriously, and food is so subjective,” said Aiona, who won this year’s challenge with �鶹��ý CC students Amelia Klunk and Arithat Ruangchai. “My goal today was to let the students have as much a hand in it as I did. They hustled, they put their heads down, and it’s their win for sure.”

Becoming great culinarians

Judging the challenge were Chef Sam Choy, the James Beard Award-winning “Godfather of Poke,” and chef Willie “Kanila” Garcia, a Hilo native now sous chef at The Summit Club in Las Vegas.

“These kinds of events really allow the students to spread their wings,” said Choy. “I think the real magic and the real point of this kind of competition is allowing the students to become great culinarians.”

The event was founded five years ago by �鶹��ý CC graduate Pomaʻikai Bartolome, in partnership with Hilo Products, Inc. and �鶹��ý CC chef instructors Shawn Sumiki and Tori Hiro.

“By pairing rising chefs with experienced mentors, we create opportunities for growth and connection while celebrating our farmers and food producers,” said Bartolome, director of food and workplace safety at Hilo Products Inc., who serves as the event’s coordinator and producer.

The �鶹��ý Island Chef Challenge was made possible through generous sponsors including Hilo Products Inc., Hilo Fish Company, �鶹��ý CC, SCP Hotel, O.K. Farms, Big Island Candies, KTA Super Stores, Big Island Delights, Kokua Initiative, Meadow Gold Dairies, �鶹��ý Farming and Kona Fish Company, Inc.

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.”