Chef Alan Wong Teaches Hilo HCEF Class

Chef Alan Wong led 76 Hawaii Community College students and instructors in a comprehensive exploration of flavor and palate development based upon his International Association of Culinary Professionals (IACP) award-winning book, "The Blue Tomato."   Visit Blue Tomato Website.   The students participated in tastings of beef, goat cheese, chocolate, passion fruit juice, and coffee.     Chef Wong reviewed Hawaii Regional Cuisine and the ethnic influences. He was assisted by his team:  Leigh Ito, Vice President Development;  Nicole Ng, Marketing Manager; Michelle Karr-Ueoka, Pastry Chef; Gilbert Arangure, Sous Chef and Cherie Yuen, Restaurant Manager.   Chef Wong, a Hawaii Regional Cuisine founding chef and James Beard award winner, encouraged supporting local farmers and producers.  He offered motivational and professional advice about seeking a career and succeeding in the business.   Here is what the students had to say about the program: It helped me expand my thoughts   Inspirational and motivational   Helped me to define my goals   I learned more than cooking--life lessons

Stollen Topic of Maui Culinary Academy Program November 2012

A Maui Culinary Academy HCEF class focused on the tradition and history of stollen.  Executive Pastry Chef Rodney Weddle, La Tour Bakehouse, taught the workshop which was equal parts science, art, and history. Chef Weddle shared his passion for baking stollen, a buttery German Christmas bread originating in the 1400's.   Maui Culinary Academy Director Chris Speere said about the program:  "The work HCEF and you do is very important to our students. The Maui Culinary Academy recognizes that our best effort to prepare our students adequately for the high expectations of our culinary profession is of critical value and importance. We are honored to work in collaboration with HCEF and Hayley Matson-Mathes in support of student learning.  We are immensely delighted to have HCEF as partner in our Academy's continual quest to develop culinary excellence in our students."   Chef instructor Teresa Shurilla said that the program was equally valuable to her as a bakery instructor.  I learned new and improved techniques.  I am always looking at ways to enhance my teaching and these programs offer that opportunity.

Stone Fruit Program at LCC Fall 2012

One of the goals of HCEF programming is providing students with new tastes and culinary experiences.  Kingsburg Orchards (Calif.) and Armstrong Produce  presented an HCEF Stone Fruit program for 65 Leeward Community College students and their instructors.   Chef San Shoppell, chef-owner of Destination Chef, demonstrated fresh and flavorful recipes using pluots and local produce.  Chef San, a recent honors graduate of the Kapi'olani Community College's Culinary Institute of the Pacific with both Culinary and Pastry Arts Degrees, led the 2009 ACF Student Team to the National Championship.   Bill Slattery, a Kingsburg Orchards produce veteran, provided background on the stone fruits produced in the San Joaquim Valley by five generations of family farmers.  For more information and recipes visit Kingsburg Orchards.    The students participated in tastings of pluots, plums, apple pears, and peaches.   Grilled Stone Fruit and Tomato Salad Chef San Shoppell, CC and CPC Yield: 4 Start to Finish Time: 20 minutes   Ingredients:   4 Pluots - cut into wedges (about 1 ½ cups) 1 pint Cherry Tomatoes  - cut in half 1 medium Sweet Onion - thinly sliced 1 cup Purslane Leaves 16 Fresh Mint Leaves - chiffinade ½ cup Feta Cheese crumbles 2-3 Tablespoons Apple Cider Vinaigrette (recipe noted below) Salt - to taste Fresh Ground Black Pepper - to taste   Method:   Heat the grill or a heavy frying pan, griddle or skillet to very hot. Place the wedges of fruit on the hot grill or pan, turn to grill each side. Remove from heat to cool on a plate. Cut the wedges into bite size pieces. Reserving some of the mint for garnish.  In a medium bowl gently toss all the ingredients with the vinaigrette. Season to taste with salt and pepper. Best to be served immediately. (Note: Purslane can be replaced with arugla.)   Apple Cider Vinaigrette Yield: ¼ cup Start to Finish: 5 minutes   Ingredients:   2 Tablespoons Apple Cider Vinegar (1 oz) 7 Tablespoons Extra Virgin Olive Oil (3.5 oz) 1 teaspoon Agave Syrup (or honey) Salt and White Pepper To Taste   Method: Whisk olive oil into vinegar Add agave syrup Season with salt and pepper Short cut: shake all ingredients in a tightly covered jar   Here is what the students had to say about the program: Yes, I liked learning about where our food comes from   I had a chance to taste new foods, the program inspired me    Yes, I learned about stonefruit and farm fresh fruits and their importance in the culinary world.   I learned about stone fruit varieties 

Chefs Kenney and Caldeiro: Whole Hog workshop.

Chefs Ed Kenney and Dave Caldiero, TOWN Restaurant, taught an HCEF whole hog workshop at Kauai Community College.  Farmer Val Kaneshiro, from the century old Kaneshiro Hog Farm, Koloa Kauai, shared her expertise and challenges raising Yorkshire, Duroc, and Berkshire hogs. Chefs Kenney and Caldiero showed students how to use every part of the animal and illustrated the financial and community benefits of using locally produced foods.  Students had an opportunity to taste test a variety of charcuterie and even blood pasta.   The chefs shared their philosophy for "local first, organic whenever possible, with Aloha always."  

Wine Education with Young’s Market

Pat Okubo and David Gochros taught a two  part HCEF introductory wine education class for Aaron Chau's Dining Service class, Kapiolani Community College.  The class focused on wine regions, terrior, learning to taste wine, and the wine business.  The second HCEF class on Sept. 10 will cover wine and food pairing.   Pat Okubo is a Master Sommelier with the Court of Master Sommeliers, a Certified Wine Educator (CWE), and Certified Specialist of Spirits (CSS).  Patrick is currently the youngest Master Sommelier in North America.  Pat is the Fine Wine Specialist and Wine Educator for Young's Market Hawaii.   David Gochros, Advanced Sommelier, Certified Wine Educator and Certified Specialist of Spirits is Young's Market Company's Director of Fine Wines and Retail strategy. David has over 30 years of experience in the Wine & Spirits business and serves on the HCEF Advisory Board.

Chef Joanne Chang and Christopher Myers — 10 plus!

    FLOUR Bakery + Cafe Chef Joanne Chang and Christopher Myers, Myers + Chang, presented three outstanding programs -- one for the general public at the Halekulani Hotel and two at Kapiolani Community College for students and professionals. Chef Chang and Christopher Myers shared humor, personal insights into their business philosophies as well as pastry/baking expertise. Who attended:  115 chefs, cooks, special guests and business owners from Hawaii, Oahu, Kauai and Maui 118 students/instructors from Kapiolani, West Hawaii, Leeward, and Hilo Community Colleges 130 Halekulani Hotel attendees   Professional comments:  Wonderful!//10 out of 10//Exceeded all expectations//Great as always//Very thorough and wonderful attitude//Very informational.  I loved the personal stories//Great baking tips and advice on running a bakery   Student comments:  Yes, I was hoping for a program to inspire me and this one did so exceptionally//IT WAS FUN!//Exceeded, they are amazing!!//The information on how to get a job was just what I needed now//Far exceeded, so inspiring and informational//Yes, I learned a lot about the business//Exceptional, informative  educational and helpful to a graduating student in pastry arts/culinary arts.   Chef Chang's visit was made possible by:  Kapiolani Community College in cooperation with the Hawaii Culinary Education Foundation, funded by the Lyle L. Guslander Distinguished Visitors Program.  Special thanks to:   Halekulani Chef Vikram Garg, Pastry Chef Mark Freischmidt, General Manager Gerald Glennon and the Halekulani staff Chefs David Brown and Alan Tsuchiyama -- KCC students   Armstrong Produce Joan Namkoong   Chef Chang was nominated for a James Beard award.  Flour has been featured in Gourmet, Food & Wine, Bon Appétit, the New York Times, Conde Nast Traveler, Lucky Magazine, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne's sticky buns won over Chef Flay's.

Chef Chai Teaches at Leeward Community College

    Chef Chai, owner of award-winning Chai's Island Bistro and Singha Thai Cuisine, shared his personal business philosophy and tenets of Thai cuisine with 55 Leeward Community College students on January 30.  Chai is a cookbook author, star of his own cooking show and the Executive Chef for Hawaiian Airlines.      Chef Chai prepared Thai Red Chicken Curry with Bamboo Shoots and Fresh Basil and Grilled New York Steak Salad with Big Island Baby Greens & Lemongrass-Garlic Dressing from The Island Bistro Cookbook.  In the process, he explained the  ingredients used in Thai cooking and the keys to business success.     Here is what the students had to say about their experience:     It was very inspiring.  If you have passion, drive and the right attitude you can do anything//Yes, loved the demonstration and his willingness to answer questions//Yes, it was more than cooking!//He perfectly explained where he came from and how he achieved success.   

Chef Ernesto Limcaco Teaches Foundation Class at West Hawaii Campus

Y. Hata Corporate Executive Chef Ernesto Limcaco, presented a HCEF culinary demonstration at the West Hawaii campus.  The class emphasized the versatility of eggs and foams.  Chef Ernesto simplified souffles offering traditional and creative ideas.  He shared his passion for the culinary field emphasizing hard work and preparation.  Chef Ernesto has established a mentorship program with both the community colleges and military culinarians.     Here is what the students said:  Not only did he talk about food, but he encouraged us to explore and travel//Your imagination is the limit//He gave us more than tips on eggs and souffles, but tips on how to survive and be successful in the culinary world//10+//I learned about the science of serving people//It was cool and I learned some things I can use right away--like how to survive in a professional kitchen