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 .

Over the second half of the fall semester, students and community volunteers organized about 1,600 produce boxes and distributed them to students and community members impacted by the Maui wildfires.

The students were members of the purchasing class. They purchased approximately 13,400 lbs. of local produce through Local Harvest funded (a non-profit that promotes food security, educational and economic opportunities in Maui County).

The students also distributed about 1,000 bags of rice sourced through Rimfire Imports and paid for by the Lions Club. UH Maui College baking and pastry students helped by producing 600 boxes of pastries as special treats on a few of the weeks.

“Some people start crying because they’re just happy people are able to help them out and understand what they’re going through,” said culinary student Jennifer Giubardo. “It’s nice to contribute after such a tragic thing that happened to Maui.”

For two months after the August 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.

In October, the campus pivoted to packing and distributing about 200 produce boxes a week, utilizing a refrigerated container that Matson initially donated to use during food preparation. Matson and Tri Isle have also supported and serviced the container.

More on how to help Maui ʻohana and the Maui wildfires.

“It makes me happy to know that I’m being a part of something good and that it’s benefiting the community,” said culinary student Lily Weber, who said some of her family members lost their homes in the fire. “I’m just really grateful that the program that I’m choosing to participate in is choosing to help and share the love and aloha out there.”

UH Maui college is eager to help where needed and is currently working with the Maui Emergency Task Force to understand how best to contribute for the spring semester.

Star �鶹��ý chefs, who are alumni of , extolled the virtues of growing up, learning and cooking in �鶹��ý on an —a national culinary culture and lifestyle radio show and podcast.

Host Francis Lam interviewed chefs Robynne Maii, Sheldon Simeon and Ed Kenney during a live taping at the �鶹��ý Theatre in January.

James Beard Award winner

“Culinary education belongs in community college”
—Robyn Maii
“God bless the community colleges!”
—Francis Lam

Maii, who won a 2022 James Beard Award, is the chef/owner of Fête restaurant in Chinatown and HeyDay in Waikīkī. She recalled how she decided to enroll in culinary school on the East Coast while she was a student studying modern dance at Middlebury College in Vermont.

“I quickly realized how expensive it was, so I came home and went to ,” Maii said.

She loved her culinary education and then she moved to New York with “a big chip” on her shoulder. At first, Maii thought all her coworkers who went to “fancy” culinary schools knew more than she did.

“Literally it took like two hours and I was like, ‘You guys donʻt know more than me, you guys just think you know more than me,’” Maii recalled. “I feel like I got a really good lay of the land with culinary education, and—not to be dogmatic—culinary education belongs in community college.”

Plus, the chefs who attended “fancy” culinary schools were in debt, and she wasn’t.

“God bless the community colleges!” declared Lam.

• Related UH News story: James Beard Award winning Chef Robynne Maii cooks with Leeward CC students, January 24, 2023

Top Chef finalist

Top Chef finalist Sheldon Simeon, who owns Tin Roof and Tiffany’s and on Maui, grew up on �鶹��ý Island and attended culinary school at , before graduating from .

“You know I never thought I was going to be a chef growing up. It’s just that food was always around me. Through culinary school—I attended Leeward here then finished up in Maui—you start to think, ‘What’s the chef that you want to become?’” Simeon said.

He recalled that Emeril Lagasse was “bamming it” on national television, while he was growing up watching Harry Kojima on Hari’s Kitchen and Chef Sam Choy in �鶹��ý.

• Related UH News story: Public radio host, Chef Sheldon Simeon cook with culinary students, January 17, 2023

At first Simeon thought he would have to mimic the food of the “big cities,” but then came the invitation to compete on Top Chef.

Simeon said, “It was on Top Chef that I realized that I can cook the food of my upbringing and be proud about that, and be proud of how unique �鶹��ý’s cuisine really is and all these different cultures that have influenced it.”

Getting ‘cheffy’ with it

Kenney, chef owner of Mud Hen Water, is a long-time leader in �鶹��ý’s restaurant scene. He started out working in commercial real estate development, which he called “boring,” before his wife convinced him to take a trip around the world, after which he enrolled in Kapiʻolani CC’s culinary program.

Kenney reminisced about growing up in �鶹��ý and enjoying ʻopihi (the Hawaiian limpet), raw crab and ʻinamona (a condiment made from roasted candlenut and sea salt) at family parties.

“We’ve been given the task of being kind of ‘cheffy’ with these Indigenous foods,” he said.

One of the long-time items on Mud Hen Water’s menu is buttered ʻulu or breadfruit, a Hawaiian canoe crop that Kenney prepares with Chinese fermented black bean, sour orange and cilantro.
He also sources fresh coconut for other dishes, which he said has elevated the restaurant’s food to another level.

Lam said, “Here’s to going back to the way things were, sometimes.”

—By Kelli Abe Trifonovitch

’s Pāʻina Market is open to students and the community this semester with more tasty and affordable lunch options. Run by students in the college’s award-winning program, the World Plate and Paniolo Grill kitchens are doubling the number of lunch options available for the spring semester.

“World Plate gives our students an opportunity to immerse themselves into a multitude of different ethnic cuisines and also to be exposed to exotic ingredients and regional flavor combinations,” said Chef Instructor Gary Johnson.

• Related UH News story: Gourmet meals for lunch! UH Maui College students create delights, September 26, 2022

Italian-inspired dishes were on the menu, and Japanese-inspired dishes are coming soon. In addition to diverse flavors, World Plate’s menu features locally sourced produce—most notably, herbs from an aeroponics tower located adjacent to the kitchen. The aeroponics stations are managed by UH Maui College students with mentorship from Javier Mollinedo Ticona, leader of the on-campus aquaponics facility.

“We’re off to a great start,” said Chef Instructor Noel Cleary. “My students are excited to be learning new cooking techniques and especially stoked to be running their own a la carte kitchen! Over the next few weeks our sandwiches and plate lunches will transition to a Japanese and Korean vibe.”

In addition to Paniolo Grill and World Plate, Pāʻina Market also offers burgers at the Campus Café and a fully-stocked salad, soup and hot foods bar. Pāʻina Market is open Monday–Thursday and hours vary for the different dining options:

• Paniolo Grill and World Plate: 11 a.m.–12:50 p.m.
• Campus Café: 11 a.m.–1:15 p.m.
• Salad/soup/hot bar: 11 a.m.–1:30 p.m.
• Coffee and other beverages: 8 a.m.–1:30 p.m.

Paniolo Grill and World Plate will be closed February 27–March 2, and reopen March 8–9 before closing for spring break. After spring break, they will reopen on March 20.

“It’s crazy what you get for the price here. I was expecting to pay like $24 dollars for the quality I got,” said Maui resident Billy McDermott, who recently dined at Pāʻina Market. “The students did an awesome job and I feel like I stumbled upon a gem.”

To stay up-to-date with Pāʻina Market’s menus and hours, .

Chicken piccata served with broccolini and confit garlic, oven-roasted tomatoes and caprese; eggplant parmesan served with penne pasta with marinara sauce, kale caesar salad and garlic bread—these are just a taste of the lunch dishes being served at the ’s newly modernized Pāʻina Market.

The dishes are prepared by the “World Plate” class at UH Maui College’s award-winning program, and are available for as low as $10 each.

“We’re all excited to be fully open again,” said Chef Instructor Noel Cleary. “The students are so energized. They love serving the public as well as our UHMC ʻohana.”

After closing due to the COVID-19 pandemic, the Pāʻina food court reopened to the public on March 23 this year. In addition to the World Plate entrees, Pāʻina Market also offers soup, burgers, a full salad bar and a hot foods bar. Pastries prepared by UH Maui College’s baking students are also available.

“Our program is excited to now have our re-designed Pāʻina Market open to the public,” said Culinary Arts Program Coordinator Chef Craig Omori. “Besides featuring designs and concepts by our very own Marc Antosch (UH Maui College graphic artist) and Bonnie Friedman (a Maui public relations specialist), we were also very fortunate to have local artist Donald Shamblin donate his time to create some really beautiful chalkboard art. It’s a great time for folks in our community to come in and check out the exciting things our faculty and students are doing.”

Pāʻina Market is open Monday to Thursday, 11 a.m.–12:50 p.m. It is closed on UH holidays.

“I’ve been coming here since about 2005,” said Maui golf pro Bradley Bowen. “I’m happy it’s back. I enjoy the ambiance and trust that I’m getting good, clean, well-cooked food. And I think the program is fabulous and worth supporting.”

The World Plate culinary class offered Mediterranean-inspired food at the market through September 22. The menu transitioned to Southeast Asian-inspired dishes through October 10.

Starting on October 18, the class will switch from World Plate to Paniolo Grill, where they will be preparing deli-style sandwiches and salads to-order. Paniolo Grill will be open during regular Pāʻina Market hours through December 6.

To stay up-to-date with Pāʻina Market’s menus and hours, .

In normal times, most of the food prepared by University of �鶹��ý Maui College students is sold in the cafeteria, in The Leis Family Class Act Restaurant or at events the college caters. These times, however, are anything but normal, leading the culinary students to use their kitchens to help feed their community instead.

Intermediate baking student Amber Kalish helped the culinary program partner with a Maui non-profit , which was founded by her friend Brad Kukral. The culinary students used their skills to bake loaves of bread for Kukral to distribute, recently donating six bags of rye, all kinds of sourdough loaves, baguettes and more.

“We’re so humbled and grateful to be able to partner with Hungry Homeless Heroes,” said UH Maui College Culinary Arts Program Coordinator Pastry Chef Teresa Shurilla. “Bread baked with love and passion by our students going to our neighbors who need it most. We hope we can continue the relationship with the organization as long as they need us.”

About Hungry Homeless Heroes �鶹��ý

The non-profit began during the pandemic lockdown when Kukral and his friend Steve Calkins started to cook some meals and pass them out to the homeless in their hometown, Lahaina. They are currently working out of Blue Moon Café in Kīhei alongside more than 70 volunteers, distributing 300 to 350 meals a day in Kahului, Wailuku, Kīhei, Lahaina and Pāʻia.

“We work with many local farms, too,” explained Kukral. “They donate hundreds of pounds of produce and some of the folks we feed work on the farms.”

The organization accepts donations of cooked food prepared in certified kitchens, fresh produce and non-perishable food items. For more information and how to help, go to Hungry Homeless Heroes �鶹��ý’s .

The University of �鶹��ý Maui College is ranked No. 1 and Kapiʻolani Community College No. 7 on . The rankings were based on median starting salaries. Graduates of the earned a median $37,600 in their first year after college.

“It’s an incredible and humbling honor,” said UH Maui College Program Coordinator and Pastry Chef Teresa Shurilla. “It’s a tribute to our faculty, staff, administration and students. Even in this challenging time with our kitchens and classrooms closed, we are forging ahead making use of every available technology. And it underlines the importance of all us supporting our food and beverage community. We want all our graduates to thrive in industry when it’s safe out there once again.”

Johnson Park Community College in Kansas ranked No. 2 with an average median salary of $34,400. The well-regarded Culinary Institute of America was ranked No. 5. According to GradReports, had an average median salary of $29,300.

Kapiʻolani CC Chancellor Louise Pagotto said, “We are especially proud of our experienced faculty and the quality of our graduates, who can be found in the best restaurants and hotels around the world.”

GradReports’ rankings are based on median early-career salary data of more than five million graduates in dozens of different programs of study from the U.S. Department of Education’s .

—By Kelli Trifonovitch

• Related UH News stories and videos:
  • UH Maui College students cook, serve at No. 1 restaurant in �鶹��ý, March 1, 2020
  • UH Maui College culinary arts program coordinator returns to battle on Food Network, November 19, 2019
  • Kapiʻolani CC culinary student part of first �鶹��ý team to win national competition, May 4, 2020
  • National silver medal for Kapiʻolani CC culinary team, August 9, 2019

The University of �鶹��ý’s and four community college programs are among the beneficiaries of the 2019 (HFWF), which recently announced donations totaling $413,580 to local culinary, agricultural and community organizations statewide.

UH beneficiaries included:

• Culinary Institute of the Pacific—$80,000
• �鶹��ý Community College Culinary Program—$7,000
• Kapiʻolani Community College Culinary Arts Program—$55,000
• Leeward Community College Culinary Program—$25,000
• UH Maui College Culinary Arts Program—$20,000

“HFWF has been a huge and critical supporter of our UH culinary programs, which educate incoming employees for the hospitality sector across the islands of �鶹��ý through our statewide system of public higher education,” said UH President David Lassner. “In addition to providing financial support for our programs and the construction of the Culinary Institute of the Pacific, HFWF has enabled us to provide our culinary students with once-in-a-lifetime opportunities to work side by side with world-class chefs.”

Beneficiaries were recognized at a mahalo reception held in March. Proceeds from the ninth annual event were gifted to 18 nonprofit partners that contribute to the overall success of HFWF through many different channels including student volunteers, agricultural and educational activities, event concepts, fundraising, cultural enrichment and more.

“We are fortunate and thankful to have the support of so many diverse industries as sponsors, companies, policymakers, purveyors and individuals who are part of the greater HFWF ʻohana,” said Denise Yamaguchi, HFWF chief executive officer. “It is only through the generous efforts of these essential supporters that we can give back to so many deserving organizations in our community.”

OpenTable has named the University of �鶹��ý Maui College’s as the for both Maui and the state of �鶹��ý. The ratings are based on 400,000 new diner reviews posted on the huge online reservations hub. The Leis Family Class Act rating is 4.9 out of five stars based on 390 posted reviews.

The restaurant also landed on or near the top of the following lists:

State of �鶹��ý

• Best Food (#2)
• Best Value (#1)
• Notable Diners Choice “Great for Lunch” (#1)

Island of Maui

• Best Food (#2)
• Best Value (#1)
• Best Service (#8)
• Notable Diners Choice “Fit for Foodies” (#1), “Great for Lunch” (#1), “Neighborhood Gem” (#1)

All the cooking and all the service at the restaurant is handled by UH Maui College Culinary Arts Program students under the supervision of Chef Instructor Tom Lelli and Dining Room Lecturer Mark Malone.

“Our students give 110 percent every single semester. We’re very proud of them and we’re so happy they have the opportunity to enjoy this honor,” said Lelli.

Malone added, “It’s our goal to teach our students every day the value of service, as good service accents the delectable cuisine that our chef and his team of students create.”

Lunch is served every Wednesday and Friday while classes are in session. The restaurant is located on the second floor of the Pāʻina Building at .