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Chef Wong used an illustration of 212 degrees, the boiling point–one degree less and you don’t achieve the effect. Wong related to the students that attitude makes a difference and positive leadership drives change.
It struck a powerful note with the 62 Maui culinary students who participated in expanding their minds and palates. Chef Wong led students on a tasting experience that included shrimp in a buerre blanc sauce vs. a teriyaki sauce, Big Island Lobster with green onion oil, local coffees, goat cheeses, and a ground beef tasting featuring local and mainland beef.
Various sauces, pairing beverages with desserts, and even a candy bar with coke “woke” up taste buds encouraging the students to explore acid, bite, aroma, and texture plus the sweet, salty, sour, bitter flavor notes. Alan Wong has made a name for himself internationally with his marriage of different ethnic cooking styles with the finest island grown ingredients, creating local dishes with a contemporary twist.
The James Beard Award winner for Best Chef-Northwest, Wong is a founding member of Hawaii Regional Cuisine Chefs. As chef/owner of Alan Wong’s Restaurant, and The Pineapple Room in Honolulu, Chef Wong also has Alan Wong’s Hawaii in Tokyo Disneyland. Wong serves on the Hale ‘Aina ‘Ohana board
Source: Hayley Matson-Mathes