{"id":100956,"date":"2019-08-06T16:42:12","date_gmt":"2019-08-07T02:42:12","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=100956"},"modified":"2020-08-07T13:45:09","modified_gmt":"2020-08-07T23:45:09","slug":"kapiolani-cc-culinary-competes","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2019\/08\/06\/kapiolani-cc-culinary-competes\/","title":{"rendered":"Kapi\u02bbolani CC<\/abbr> culinary team competes for national gold"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

\"Team<\/p>\n

Team Â鶹´«Ã½<\/span>, Kapiʻolani<\/span> Community College\u2019s 2019 culinary competition team<\/a>, competed in Orlando, Florida Tuesday at the Cook. Craft. Create. American Culinary Federation (ACF<\/abbr>) National Convention and Show\u2014considered the national collegiate culinary championship.<\/p>\n

Team Â鶹´«Ã½<\/span> is comprised of student chefs Greg Gamayo Jr<\/strong>. (captain), Ethan Momohara<\/strong>, Ritchie Wong<\/strong>, Kainoa Reloza<\/strong>, Xiaoling Cheng<\/strong>, lead chef instructor Jason Peel<\/strong> and chef instructor David Brown<\/strong>. It is one of six teams (five regional, one military) competing in the national championships.<\/p>\n

“Food brings us all together. Cooking is a practice of immortality. Everything we made represents us, the school, the teachers that taught us and the family that pushed us,” Gamayo said. “When everything is over, I hope people will remember our food and culture and the flavors of Â鶹´«Ã½<\/span>.”<\/p>\n

The team earned a spot after winning a gold medal and the 2019 Wild Card at ACF<\/abbr> Western Regional Student Competition. Each team prepared a four-course menu, with 110 minutes to prep, cook, plate and serve all dishes to the judges within the time limit.<\/p>\n

The teams are being judged on presentation, flavor, nutritional value, cooking technique, teamwork, sanitation and timing.<\/p>\n

Winners will be announced on Thursday, August 8. The Kapiʻolani<\/span> CC team won a national gold medal in 2009 and silver medals in 2013 and 2017.<\/p>\n

Watch Team Â鶹´«Ã½<\/span> practice for the competition<\/a>.<\/p>\n

Support Team Â鶹´«Ã½<\/span><\/a>.<\/p>\n

\"Four<\/a>
The four courses, ready for judging.<\/figcaption><\/figure>\n

Team Â鶹´«Ã½<\/span>\u2019s Menu<\/h2>\n
    \n
  • 1st course: Reborn
    \nTarragon and Sole Roulade with Grape Scales, Mushroom Variations, Sole Brown Butter, Parsley Tuille and Cold Grape Moscato Espuma<\/li>\n
  • 2nd course: Green Flash
    \nBBQ Smokey Pickled Beet and Avocado Salad with Pickled Carrot, Cucumber, Asian Pear, Tomato, Herb Oil and BBQ Vinaigrette<\/li>\n
  • 3rd course: Rising Sun
    \nChicken Crepinette with Fennel and Dark Meat Farce, Chicken Skin and Ricotta Ravioli, Pickled Fennel, Poached Apple Puree, Sweet and Sour Red Pepper Chicken Reduction<\/li>\n
  • 4th course: Passion
    \nPassion Fruit Tart with Black Sesame Ganache, Yuzu Meringue, Chocolate Black Sesame Financier, Sesame Tuille, Shiso Raspberry Sorbet<\/li>\n<\/ul>\n

    —By Kelli Trifonovitch<\/em><\/p>\n

    \"Team<\/p>\n","protected":false},"excerpt":{"rendered":"

    Team Â鶹´«Ã½<\/span> prepared a four-course menu, with 110 minutes to prep, cook, plate and serve all dishes.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,377,181,63,71],"class_list":["post-100956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-arts-program","tag-culinary-institute-of-the-pacific","tag-kapiolani-community-college","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/100956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/comments?post=100956"}],"version-history":[{"count":10,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/100956\/revisions"}],"predecessor-version":[{"id":124608,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/100956\/revisions\/124608"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=100956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=100956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=100956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}