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.