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Some of Maui’s popular chefs are sharing their star status and knowledge with Maui high school students in an effort to inspire a future wave of culinary talent on the Valley Isle.
Lanai City-raised chef Adam Tabura, who won the Food Network’s “Great Food Truck Race,” was recently at King Kekaulike High School, where he mentored 160 students over two days.
“We talk about them mostly, what they want to do, but hopefully I’ve inspired them,” Tabura said, who taught the students how to make Hollandaise sauce last month while he was on the island for business and promoting his new products and cookbook.
Tabura added that even if the students don’t want to be chefs, he is there to give guidance.
Tabura is part of the Hawaii Culinary Education Foundation’s High School Chef Mentoring program. On Maui, he is joined by three other chefs mentoring at high schools: Ryan Luckey of Leilani’s on the Beach, at Lahainaluna High; Kyle Kawakami of Maui Fresh Streatery food truck, at Maui High; and Tylun Pang of Fairmont Kea Lani, Maui, at Baldwin High.
Credit: Honolulu Star Advertiser
The hottest food trend on the mainland right now is something we in Hawaii have taken for granted for generations: poke.
Chef Sam Choy hopes it’s not just a flash in the pan, he told culinary educators at a workshop. Not because he just opened Sam Choy’s Poke to the Max in Seattle after finding success with food trucks there, but because, as he said, “it’s a true taste of Hawaii.”
His Seattle restaurant brings in 1,000 pounds of ahi each week from Hawaii, Choy said.
The Hawai‘i Culinary Education Foundation staged the workshop at ChefZone on Thursday to give high school and community college culinary teachers insights into Choy’s career journey. The educators got to see a demonstration of classic and contemporary poke dishes, and watched the chef prepare a dish from a box of mystery ingredients, among other things.
The eighteenth Hawaii Culinary Education Foundation Charity Golf Tournament will be held on Monday, April 11, 2016 at the Kapolei Golf Course. Tournament proceeds benefit the culinary nonprofit dedicated to culinary education in Hawaii. (more…)
Chef Jon Matsubara, culinary executive director for Bloomingdale’s at Ala Moana Center in Honolulu, has roots in Hilo. (more…)
What’s the difference between “hard char” and “burnt”?
Burnt is a mistake, while a nicely charred vegetable is the product of a deliberate act that caramelizes the natural sugars to produce a bittersweetness.
A vegetable like that can take the center of a $15 plate in a restaurant like Tom Douglas’ new Carlile Room in downtown Seattle.
“It’s hard to get the idea of ‘hard char’ across so you don’t feel freaky about it,” Douglas said Monday as he showed off a slice of pineapple bearing a solid charred crust. Read More >>