{"id":199498,"date":"2024-06-18T14:13:11","date_gmt":"2024-06-19T00:13:11","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=199498"},"modified":"2024-06-18T14:13:11","modified_gmt":"2024-06-19T00:13:11","slug":"waiawa-inmates-kapiolani-cc-culinary-certificates","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2024\/06\/18\/waiawa-inmates-kapiolani-cc-culinary-certificates\/","title":{"rendered":"Waiawa inmates cook, earn Kapi\u02bbolani CC<\/abbr> culinary certificates"},"content":{"rendered":"Reading time: <\/span> 3<\/span> minutes<\/span><\/span>
\"People
Chef Lee Shinsato and WCF<\/abbr> inmates<\/figcaption><\/figure>\n

Ten inmates at the Waiawa Correctional Facility (WCF<\/abbr>) graduated from Kapiʻolani<\/span> Community College<\/a> with a culinary certificate in June. The number of graduates was up from eight last year, reflecting the transformative initiative<\/a>‘s growing interest and success.<\/p>\n

\"Culinary
Jamen Sugahara serving the Crispy Pressed Kalua Pork and Pineapple Chutney Bao Bun<\/figcaption><\/figure>\n

“From this experience, I learned never to stop learning,” shared 45-year-old Jamen Sugahara. “It opened my mind to learn as much as possible in cooking and life. I\u2019ve learned to think less about myself and more about others. Cooking is about others enjoying, and seeing others enjoy. Through this education, I learned a lot about gratitude and compassion.”<\/p>\n

Graduates received both a Servesafe Foodhandling Certificate and a Kapiʻolani<\/span> Community College Culinary Arts Certificate. These credentials provide them with the skills needed to enter the culinary workforce and open doors to further educational opportunities and career advancement.<\/p>\n

“Helping people become better human beings, instilling pride and a sense of accomplishment, and knowing that you made a difference in someone’s life is incredibly fulfilling,” said Chef Lee Shinsato, Kapiʻolani<\/span> CC<\/abbr> culinary program instructor. “As these 10 graduates step forward, they carry new culinary skills and a renewed sense of purpose and hope for the future.”<\/p>\n

Student speaker Sheyenne Melendez said, “I’ve been cooking pretty much all my life. This class allowed me to become a complete cook. It taught me to focus on details and strive for perfection. Chef Lee’s patience and professionalism made me proud to be a student.”<\/p>\n

Culinary skills<\/h2>\n
\"Pan
Persian-Inspired Shirin Polo Rice<\/figcaption><\/figure>\n

This year\u2019s graduation ceremony, held within the facility, featured a meticulously prepared banquet showcasing the graduates’ culinary skills. The menu included:<\/p>\n

    \n
  • Grilled veggie and farfalle pasta salad<\/li>\n
  • Taegu tofu salad<\/li>\n
  • Char grilled veggie platter<\/li>\n
  • Tangy citrus Thai fusion beef taco salad<\/li>\n
  • Persian-inspired shirin polo rice<\/li>\n
  • Banh mi dumplings and somen in hot\/sour sauce<\/li>\n
  • Crispy pressed kalua pork and pineapple chutney bao bun<\/li>\n
  • Oven roasted chicken and veggie satay with peanut glaze<\/li>\n
  • Plum glazed chicken and spinach\/mushroom roulade<\/li>\n
  • Lilikoi panna cotta and fruit skewers<\/li>\n
  • Lemon bars<\/li>\n
  • Blueberry cream cheese scones with cream cheese frosting<\/li>\n<\/ul>\n

    Profound impact<\/h2>\n
    \"culinary
    WCF<\/abbr> culinary graduates prepare food alongside Kapiʻolani<\/span> CC<\/abbr> chef instructors<\/figcaption><\/figure>\n

    “The Culinary Arts program is a series of classes culminating in a six-month certificate designed to teach the students the fundamentals of entering the restaurant industry,” said WCF<\/abbr> Educational Supervisor Kerry Iwashita. “The students have accomplished this while maintaining their responsibilities of work, required programs and other obligations. Needless to say, they have maintained the focus, motivation and work ethic to complete this program. It is both the wishes of Waiawa and the students to have them continue their pursuit of a culinary career or further their education into a degree.”<\/p>\n

    The graduates’ personal stories highlighted the profound impact the program has had on their lives. Their aspirations range from working in the culinary industry to contributing to their communities and families.<\/p>\n

    \"Two
    Sheyenne Melendez and Kiara Demyra at ceremony<\/figcaption><\/figure>\n

    Graduate Kiara Demyra said, “There were days I felt drained and overwhelmed, but I challenged myself to show up every day because I was grateful for this opportunity.”<\/p>\n

    Sugahara added, “Culinary was never my thing. When this class was offered, I also considered it an opportunity for personal growth. It afforded me all the tools and an option that is available to me for when I get out.”<\/p>\n

    Looking ahead, the program aims to continue its expansion and adapt to the needs of its participants.<\/p>\n

    Shinsato said, “The goal is to keep improving and offering more opportunities for these individuals to better their lives through education and skill development.”<\/p>\n","protected":false},"excerpt":{"rendered":"

    The inmates served up a banquet menu with Persian, Thai and Hawaiian influences.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,63,71],"class_list":["post-199498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-kapiolani-community-college","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t