{"id":223171,"date":"2025-10-06T12:28:46","date_gmt":"2025-10-06T22:28:46","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=223171"},"modified":"2025-10-06T12:43:04","modified_gmt":"2025-10-06T22:43:04","slug":"hawaii-chefs-train-with-master-chefs","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2025\/10\/06\/hawaii-chefs-train-with-master-chefs\/","title":{"rendered":"Hawai\u02bbi chefs gain hands-on training with one of America\u2019s top master chefs"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>
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Lynn Lally (wearing a checkered dress) connects with the chefs.<\/figcaption><\/figure>\n

Twenty-nine local culinary professionals graduated from the Workforce Development Program, a collaboration between the Culinary Institute of the Pacific<\/a> (CIP<\/abbr>) at Kapiʻolani<\/span> Community College and the Culinary Institute of America<\/a> (CIA<\/abbr>). Participants in Cohorts 13 and 14 trained under CIA<\/abbr> instructors, including Victor Gielisse\u2014one of only 70 Certified Master Chefs in the United States\u2014who led both cohorts.<\/p>\n

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Certified Master Chef Victor Gielisse offers feedback to Cohort 14 chefs on their prepared dishes.<\/figcaption><\/figure>\n

Over five days of intensive, hands-on training, participants blended global culinary techniques with Â鶹´«Ã½<\/span>-sourced ingredients. Cohort 13, “The Craft of Seafood: Techniques from the Pacific<\/em>,” explored the entire journey of fish and shellfish, from sourcing and sustainability to precise butchery and innovative cooking techniques. Cohort 14, “Application of Innovation Methodology to the Art of Culinary<\/em>,” helped participants refine their skills in sensory evaluation, storytelling through food, and artistic presentation.<\/p>\n

“Having someone teach you hands-on is truly priceless. Opportunities like this are a gift, and the access to knowledge offered through the Culinary Institute of the Pacific is the number one reason to participate,” said Miriam Olivas, chef and owner of Barrio Caf\u00e9, who was a member of Cohort 13.<\/p>\n

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Chefs explored the journey of fish and shellfish, from sustainable sourcing to innovative prep.<\/figcaption><\/figure>\n

Participants earned a certificate of completion from both CIA<\/abbr> and CIP<\/abbr>, as well as continuing education credits and a digital badge. The program was offered at no cost thanks to scholarships provided by the Â鶹´«Ã½<\/span> Ag & Culinary Alliance CIP<\/abbr> x CIA<\/abbr> Workforce Development Scholarship Fund. Scholarships for Cohort 13 were made possible by the generous support of Jim and Lynn Lally, and HMSHost.<\/p>\n

“I thought it would be very useful to get my hands on (experience) in a more formal setting. The CIA<\/abbr> and CIP<\/abbr> are very auspicious and respected names in the culinary training industry,” said Kealoha Domingo, chef and founder of Nui Kealoha Catering.<\/p>\n

More than 100 trained<\/h2>\n
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Chef Akira Fukushima works on his dish for Cohort 14.<\/figcaption><\/figure>\n

Since launching in September 2024, the program has provided advanced training to more than 150 local culinary professionals across Â鶹´«Ã½<\/span>\u2019s vibrant food industry.<\/p>\n

“Workforce development plays a critical role in strengthening Â鶹´«Ã½<\/span>\u2019s culinary industry by equipping local professionals with the skills, knowledge and experience needed to thrive in a very competitive field,” said Chef Roy Yamaguchi, CIP<\/abbr> director. “Programs like this ensure that local talent can access world-class training without leaving the islands, while fostering connections to Â鶹´«Ã½<\/span>\u2019s unique food culture and agricultural resources.”<\/p>\n

\"chef
Chef Mari Wills presents a dish she made as part of Cohort 13.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Rising local chefs blended artistry, innovation and flavor under expert guidance.<\/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":[184,181,63,73,71,603],"class_list":["post-223171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-institute-of-the-pacific","tag-kapiolani-community-college","tag-sustainability","tag-uh-community-colleges","tag-workforce-development","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/223171","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=223171"}],"version-history":[{"count":7,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/223171\/revisions"}],"predecessor-version":[{"id":223185,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/223171\/revisions\/223185"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=223171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=223171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=223171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}