{"id":238003,"date":"2026-07-29T10:07:15","date_gmt":"2026-07-29T20:07:15","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=238003"},"modified":"2026-07-29T11:03:16","modified_gmt":"2026-07-29T21:03:16","slug":"cip-advanced-butchery-training","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/07\/29\/cip-advanced-butchery-training\/","title":{"rendered":"Scholarship-supported advanced butchery training at Culinary Institute of the Pacific"},"content":{"rendered":"<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><figure id=\"attachment_238015\" aria-describedby=\"caption-attachment-238015\" style=\"width: 676px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-1.jpg\" alt=\"chef cutting fish\" width=\"676\" height=\"381\" class=\"size-full wp-image-238015\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-1.jpg 676w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-1-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-1-130x73.jpg 130w\" sizes=\"auto, (max-width: 676px) 100vw, 676px\" \/><figcaption id=\"caption-attachment-238015\" class=\"wp-caption-text\">Bryan Mayer<\/figcaption><\/figure>\n<p>The <a href=\"https:\/\/culinaryinstitute.hawaii.edu\/\">Culinary Institute of the Pacific<\/a> (<abbr>CIP<\/abbr>) at <span lang=\"haw\">Kapi&#699;olani<\/span> Community College has opened applications for two advanced culinary courses focused on whole-animal butchery, smoking, curing and sausage making. The first-of-its-kind training is part of a Workforce Development Program partnership with the Culinary Institute of America (<abbr>CIA<\/abbr>).<\/p>\n<p><span class=\"blocklink\">Applications are open through August 21. To learn more or apply, visit <a href=\"http:\/\/culinaryinstitute.hawaii.edu\">culinaryinstitute.hawaii.edu<\/a>.<\/span><\/p>\n<p>These five-day, hands-on training sessions are offered at <abbr>CIP<\/abbr>, and were developed specifically for <span lang=\"haw\">Â鶹´«Ã½<\/span>\u2019s culinary industry using ingredients and resources available in the state. Full tuition scholarships are available to help upskill <span lang=\"haw\">Â鶹´«Ã½<\/span>\u2019s culinary professionals without leaving the islands.<\/p>\n<p>&ldquo;<span lang=\"haw\">Â鶹´«Ã½<\/span> is home to incredible culinary talent, and our goal is to expand opportunities for chefs to continue learning and growing without leaving the islands,&rdquo; said Grant Itomitsu, <span lang=\"haw\">Kapi&#699;olani<\/span> <abbr>CC<\/abbr> Culinary Arts Department chair. &ldquo;By bringing nationally recognized instructors together with our local culinary community, we\u2019re giving chefs the advanced skills to grow their careers and strengthen their kitchens. This program helps advance more sustainable and ethical practices while shaping the future of regional cuisine.&rdquo;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-5-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-238019\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-5-300x300.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-5-130x130.jpg 130w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-5.jpg 676w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cohort 23: Butchery &#38; Whole Animal Utilization (Part 1)<\/strong><\/p>\n<ul>\n<li>September 14&#8211;18, 2026: Participants will develop essential knife and fabrication skills while learning primal and sub-primal breakdown, nose-to-tail cooking and methods for improving yield and reducing waste.<\/li>\n<\/ul>\n<p><strong>Cohort 24: Smoke &#38; Sausage: The Craft and Science of Preserving Meat (Part 2)<\/strong><\/p>\n<ul>\n<li>September 21&#8211;25, 2026: Participants will explore the techniques behind smoking, curing, dehydration and sausage production by preparing jerky, fresh and cured sausages, and smoked meats.<\/li>\n<\/ul>\n<p>Both cohorts are led by <abbr>CIA<\/abbr> chef educator George Shannon and nationally recognized butcher Bryan Mayer, a staff member and instructor at <span lang=\"haw\">Kapi&#699;olani<\/span> <abbr>CC<\/abbr>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-2-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" class=\"alignright size-medium wp-image-238016\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-2-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-2-130x73.jpg 130w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-2.jpg 676w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Applications are open through August 21. To learn more or apply, visit <a href=\"http:\/\/culinaryinstitute.hawaii.edu\">culinaryinstitute.hawaii.edu<\/a>.<\/p>\n<p><strong>Eligibility and scholarships<\/strong><\/p>\n<p>Applicants must be 18 or older, a <span lang=\"haw\">Â鶹´«Ã½<\/span> resident or active military member stationed in <span lang=\"haw\">Â鶹´«Ã½<\/span>, and have at least three years of professional culinary experience. Scholarships, valued at $1,500, are funded by the <span lang=\"haw\">Â鶹´«Ã½<\/span> Ag &#38; Culinary Alliance (<abbr>HACA<\/abbr>) <abbr>CIP<\/abbr> x <abbr>CIA<\/abbr> Workforce Development Scholarship Fund and the State of <span lang=\"haw\">Â鶹´«Ã½<\/span>.<\/p>\n<p>To support this initiative through a charitable gift to the scholarship fund, contact <abbr>HACA<\/abbr> Vice President Aya Leslie at <a href=\"mailto:aya@hawaiifoodandwinefestival.com\">aya@hawaiifoodandwinefestival.com<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-3.jpg\" alt=\"\" width=\"676\" height=\"381\" class=\"aligncenter size-full wp-image-238017\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-3.jpg 676w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-3-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/07\/kapiolani-cip-butchery-3-130x73.jpg 130w\" sizes=\"auto, (max-width: 676px) 100vw, 676px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The sessions were developed specifically for <span lang=\"haw\">Â鶹´«Ã½<\/span> using ingredients and resources available in the state.<\/p>\n","protected":false},"author":16,"featured_media":238018,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,377,181,63,71,603],"class_list":["post-238003","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","tag-workforce-development","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com 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