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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 >>
Chef Lee Anne Wong said cooks are just craftsmen. Television makes them famous.
One of the stars on the public television series, “Moveable Feast with Fine Cooking,” spent Tuesday morning with Kauai Community College culinary arts students.
“It’s really good to have some of these (well-known) chefs to come and teach us,” said Angelito Roslin, a KCC student. “It shows us that we can achieve things we never would have thought we could.” Read more >>
Take your taste buds on a tantalizing adventure through the streets of India at the Hawaii Culinary Education Foundation’s annual benefit (more…)