{"id":203964,"date":"2024-09-22T08:00:52","date_gmt":"2024-09-22T18:00:52","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=203964"},"modified":"2024-09-23T10:13:16","modified_gmt":"2024-09-23T20:13:16","slug":"taking-hawaiis-food-to-the-next-level-at-cip","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2024\/09\/22\/taking-hawaiis-food-to-the-next-level-at-cip\/","title":{"rendered":"Taking Hawai\u02bbi&#8217;s food to the &lsquo;next level&rsquo; at the Culinary Institute of the Pacific"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]\n<div class=\"responsive-video-wrap-post\"><figure class=\"wp-block-embed wp-block-embed-youtube is-type-video is-provider-youtube epyt-figure\"><div class=\"wp-block-embed__wrapper\"><div class=\"epyt-video-wrapper\"><iframe  id=\"_ytid_22357\"  width=\"620\" height=\"349\"  data-origwidth=\"620\" data-origheight=\"349\" src=\"https:\/\/www.youtube.com\/embed\/s9Wr2094_JI?enablejsapi=1&origin=https:\/\/www.hawaii.edu&rel=0&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&fs=1&playsinline=0&autohide=2&theme=dark&color=red&controls=1&disablekb=0&\" class=\"__youtube_prefs__  no-lazyload\" title=\"Taking Hawai\u02bbi\u2019s food to the \u2018next level\u2019 at the Culinary Institute of the Pacific\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/div><\/div><\/figure><\/div>\n<p>&ldquo;I believe this program will take <span aria-label=\"Hawaii's\">Â鶹´«Ã½&#8217;s<\/span> food to the next level,&rdquo; said Joe McGinn, taking a break from prepping and cooking as a member of the inaugural cohort for a new workforce development collaboration between the <a href=\"https:\/\/culinaryinstitute.hawaii.edu\/\">Culinary Institute of the Pacific<\/a> at <a href=\"https:\/\/www.kapiolani.hawaii.edu\/\"><span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> Community College<\/a> and the <a href=\"https:\/\/www.ciachef.edu\/\">Culinary Institute of America<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort11-300x169.jpg\" alt=\"Chefs grilling zucchini\" width=\"300\" height=\"169\" class=\"alignright size-medium wp-image-203991\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort11-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort11-130x73.jpg 130w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort11.jpg 676w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>McGinn, who earned an executive <abbr title=\"master of business administration\">MBA<\/abbr> and <abbr title=\"bachelor of arts\">BA<\/abbr> from <abbr title=\"University of Hawaii\">UH<\/abbr> M\u0101noa, and owns <span aria-label=\"Hawaii's\">Â鶹´«Ã½<\/span> Natural Farming, was one of 16 culinarians ranging from local and military cooks to executive chefs who chopped, sliced and sauteed their way through <em><span aria-label=\"Aina\">&#699;&#256;ina<\/span>-based Mediterranean Cooking<\/em>, taught by <abbr>CIA<\/abbr> Consulting Director David Kamen September 16&#8211;20.<\/p>\n<p>&ldquo;What we want to do is embrace the entire professional workforce in culinary so that we can continue to make <span aria-label=\"Hawaii's\">Â鶹´«Ã½<\/span> better,&rdquo; said <abbr>CIP<\/abbr> Executive Director Roy Yamaguchi, a <abbr>CIA<\/abbr> alumnus who was instrumental in bringing the partnership together. &ldquo;By doing that, I believe that we can continue to better our economy because we have better people in our workforce.&rdquo;<\/p>\n<p>Leah Julianni Rodriguez, a <abbr>UH<\/abbr> Maui College culinary graduate and a cook at the Fairmont Kea Lani, said at first it was a little intimidating working side-by-side with executive chefs, at least one of whom had 3-star Michelin restaurant experience. However, she welcomed the opportunity to observe, learn and improve.<\/p>\n<p>&ldquo;It&#8217;s a nice stepping stone for continuing education for culinary graduates or any of the workforce that wants to further their education in different areas of the culinary industry,&rdquo; she said.<\/p>\n<p>Related <em><abbr>UH<\/abbr> News<\/em> stories:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.hawaii.edu\/news\/2024\/09\/05\/inaugural-cip-cia-collab\/\">Inaugural <abbr>CIP\/CIA<\/abbr> collab includes <abbr>UH<\/abbr>, culinary professionals<\/a>, September 5, 2024<\/li>\n<li><a href=\"https:\/\/www.hawaii.edu\/news\/2024\/06\/28\/culinary-institutes-unite\/\">Culinary institutes unite for workforce development program in <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span><\/a>, June 28, 2024<\/li>\n<\/ul>\n<h2>Community support<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort1-214x300.jpg\" alt=\"Chef holding a plate of food\" width=\"214\" height=\"300\" class=\"alignright size-medium wp-image-203981\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort1-214x300.jpg 214w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort1-93x130.jpg 93w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2024\/09\/kapiolani-cip-cia-cohort1.jpg 250w\" sizes=\"auto, (max-width: 214px) 100vw, 214px\" \/>Each five-day series costs $1,500 per student. Applicants must be 18 or older and have at least three years of culinary experience in a hotel, resort or restaurant kitchen to apply. The <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span> Tourism Authority provided the majority of tuition scholarships for 32 participants in the first two cohorts. Additional funding support was also provided by the Coast Guard Foundation and Zippy\u2019s.<\/p>\n<p>Applications for cohorts 3 and 4 opened on September 3 and will remain open until October 11, 2024 at <a href=\"http:\/\/culinaryinstitute.hawaii.edu\/\">culinaryinstitute.hawaii.edu<\/a>. Cohort 3 will focus on <em>Small Dishes, Big Flavors&#8212;Appetizers, Hors d\u2019oeuvres, and Street Foods Using Hawaiian Ingredients<\/em> (October 28&#8211;November 1, 2024). Cohort 4 will cover <em>American Regional Cuisines<\/em> (November 4&#8211;8, 2024). The <span aria-label=\"Hawaii's\">Â鶹´«Ã½<\/span> Ag &#38; Culinary Alliance will provide full 100&#37; tuition scholarships for up to 32 participants in cohorts 3 and 4.<\/p>\n<p>Plans are already being finalized for cohorts 5&#8211;8.<\/p>\n<p>&ldquo;My long-term goal is to help the University of <span aria-label=\"Hawaii's\">Â鶹´«Ã½<\/span> establish a center of excellence for Pacific cuisines,&rdquo; said Kamen. &ldquo;It&#8217;s an amazing place to be just the opportunity to come to <span aria-label=\"Hawaii's\">Â鶹´«Ã½<\/span> to do some professional development or even workforce development is I think an opportunity that any chef would die for.&rdquo;<\/p>\n<p><em>&#8212;By Kelli Abe Trifonovitch<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_media_grid element_width=&#8221;3&#8243; css=&#8221;&#8221; grid_id=&#8221;vc_gid:1727122364740-83501c07-d916-4&#8243; 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