Chef Ed Kenney and Chef David Caldiero, TOWN and DownTown Restaurants, taught a Foundation "From Nose to Tail" program for 56 Maui Culinary Academy students and professionals. The Oahu Chefs presented charcuterie and explained how to use the entire pig. They detailed sustainability and cost benefits teaching the "why" behind using locally grown and produced. Chef Kenney and his business partner Chef Dave Caldiero are strong advocates for local farmers and proponents for sustainable cooking and living. Their restaurants are lively community gathering places guided by the mantra, "local first, organic whenever possible, with aloha always." Here is what the students had to say about their experience: I was amazed at the knowledge and involvement of the chefs // They were so expressive; they know their craft // Nice to see "cool" guys expressing these culinary issues // I loved the break down of pork - I have never seen a whole hog // I left with a knowledge of food cost, community and how to use every piece of a hog // It blew my mind, very graphic // I had no idea there were so many uses for a whole hog
Hank Adaniya, Hank's Haute Dogs, shared his expertise with Kauai Community College students as a part of Hawaii Culinary Education Foundation programming. He interested students with his background in fine dining as renowned owner of Trio Restaurant, Chicago. Hank moved to Hawaii and created a unique vision to elevate the hot dog to haute cuisine in the Islands. His creativity flourished with lobster dogs, alligator dogs and other culinary innovations. The students learned from his marketing expertise and flavor profile exploration.Students taste tested Kosher, Kobe, natural casing and skinless hot dogs. They sampled a variety of innovative toppings including poi BBQ, Curry Ketchup, and Hoisen-Ginger Mustard. The ultimate tasting was enjoying foie gras haute dogs and shaking fries seasoned to taste with furikake, togarashi, herbs, and cheeses.
Chef Mavro taught a Hawaii Culinary Education Foundation Master Class at United States Pacific Command. The class covered the fundamentals of Sauces and Stocks focusing on classic technique and modern applications. Chef Mavro shared secrets to perfecting consomme, buerre blanc, Sauce Bordelaise, Buerre Rouge, White Wine Creamy Sauce, Tomato Sauce and Essence of Pinot Noir.Chef Mavro is a James Beard award-winner, one of the founding members of Hawaii Regional Cuisine, and is listed as one of the top eleven French Chefs working in America.Here is what military members said: "Chef made magic from scratch." // "The training was great." // "He made things healthier without cream and butter. The taste was still amazing."
Chef Ernesto Limcaco, Y.Hata Corporate Chef, taught a class on foams, meringues and souffles. Here is what the students said about Eggs-ology 101: This was entertaining and fun//Yes, I learned new food terms//Yes, I didn't know what a soufflé was until today//Entertaining//I liked how soufflé structure changed during cooling//Gave me a better idea of what it means to be a chef//Yes, it was like being at the Food Network cooking show with ME in the audience
Chef Steven Ariel, Chef de Cuisine Bistro Luc, Seattle, taught a Hawaii Culinary Education Foundation class. One hundred Hilo and West Hawaii culinary students attended the program sponsored by the Hawaii Culinary Education Foundation. Chef Ariel presented his personal culinary philosophy and shared his career path with the audience. He is a graduate of the West Hawaii Culinary program. Students sampled Chef Ariel's creations: Papa Pomodoro with Fresh Ricotta, Grilled Octupus with Harissa, Preserved Lemon and Parsley Sauce and Pan Seared Salmon with Porcini Mushrooms, Dried Fig-Red Wine Sauce.
A recent Hale ‘Aina ‘Ohana charcuterie program presented by Bruce Aidells and Chef Franco Dunn illustrated the wide-spread interest in charcuterie. Fifty-two culinary professionals attended the February 21 professional charcuterie class including chefs from the Kahala, TOWN, Four Seasons, 12th Avenue Grill, Halekulani, Michel’s, Roy’s, and Grand Cafe.On February 22, over 120 culinary students from Leeward, Kapiolani and West Hawaii attended a student-oriented workshop. Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more.Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells’s Complete Pork Book received another Beard nomination in 2005.
Master Sommelier Chuck Furuya presented culinary education and a motivational program to Maui Culinary Academy students. Furuya discussed keys to success in the culinary profession and ways to elevate the hospitality experience in Hawaii. He motivated the students to take the torch from today's culinary leaders in the profession and move forward also updating their skills. His key message, "If I can do it, so can you." Source: Hayley Matson-Mathes
Hank Adaniya captivated 60 Leeward Community College Culinary students in a HAO program exploring creativity and taste. Hank led the students in tastings of the humble hot dog elevated to haute cuisine with unique sauces and ingredients. The students responded with enthusiasm to his expertise as a businessman, entrepreneur and restaurateur. Source: Hayley Matson-Mathes
The James Beard award-winning chef and founder of Roy's Restaurants inspired and motivated the students. Roy's has become well known throughout the world for its Hawaiian Fusion Cuisine featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood. The students tasted Jaded Pesto and Steamed Opakapaka with Choy Sum, Sizzling Peanut & Garlic Soy and Spicy Lemongrass Crusted Shutome with Truffle Essence Celery Root-Potato Puree & Red Curry Lobster Sauce prepared by Roy's Chef Joey Macadangdang. Here are a few of the student comments: "It was special because Roy shared many personal stories about successes and setbacks." "Very informative about his experiences and the roller coaster ride of the culinary industry." "Wonderful and inspiring." Source: Hayley Matson-Mathes
Chef Mavro hosted Restaurant Reality for culinary students Aya Hori and Brad Nagasako and their instructor Chef Alan Tsuchiyama from Kapiolani Community College. The students learned first-hand from the James Beard award -winning chef, Chef Du Cuisine Kevin Chong and staff regarding restaurant operations and detailed precision required for a premiere fine dining establishment. The students worked in the kitchen and also learned about Triple AAA Five Diamond Service from Sommelier Todd Ashline. A key part of the experience was a tour with Chef Mavro to visit David Sumida, Sumida Watercress Farm, Brooks Takenaka, United Fishing Agency, Honolulu Fish Auction and Tropic Fish Hawaii. The culmination of the experience was the Grand Degustation Menu hosted by Chef Mavro. The students were selected by their chef instructor after competing in an essay, skills, and interview contest. Chef Mavro, is a member of the Hale 'Aina 'Ohana board, and created Restaurant Reality as a way to give students an in-depth look at restaurant operations and the culinary profession. Mavro has hosted students from Kauai, Maui and LCC culinary programs as a part of the Hale 'Aina 'Ohana program. Brooks Takenaka, United Fishing Agency, serves on the HAO advisory board and has hosted countless culinary students for these educational experiences. "After observing the Chef and his kitchen, I was inspired to fine-tune my techniques and use more local foods in my cooking." Brad Nagasako. Source: Hayley Matson-Mathes
Hale 'Aina Awards funds raised benefit HAO culinary education. Mahalo to donors:Taj Hotels, Resorts and Palaces, Continental Airlines,The Pierre New York, a premiere Taj Hotel, Montage Laguna Beach, The Leading Hotels of the World, Stowe Mountain Resort, Taj Boston, Campton Place San Francisco, 51 Buckingham Gate, Taj Suites and Residences in London, Boca Raton Resort and Club Florida, The Four Seasons Maui, The Kahala, THE EDITION Waikiki, JW Marriott Ihilani Resort and Spa Ko Olina, Salvatore Ferragamo, Roy's Restaurants, The Halekulani and La Mer, Chef Mavro Restaurant, Merriman's, Top of Waikiki, Honolulu Fish Auction, Nico's, Murphy's Bar & Grill, Sergio's, Fook Yuen, Assiago's, Side Street, Tanaka Tokyo, Hy's, Michel's at the Colony Surf, Huggo's, Better Brands, Kukui'ula Kauai's Living Garden, and HONOLULU Magazine. A very special thanks to Shaun Chillingworth and HONOLULU Magazine Source: Hayley Matson-Mathes
Executive Chef Wayne Hirabayashi, The Kahala, taught a gourmet culinary experience for 40 Kauai Community College students. Chef Wayne was assisted by Kahala Chef Warren Sosaki. The class focused on fine dining including an intensive education and tasting of truffles, foie gras, and caviar. The Chefs also answered questions about working in the culinary profession, achieving success as a chef and striving for excellence. The tasting experience is one the students and chef / instructors will never forget. "The Chef was very inspirational" "It was a great gift to give everyone this exposure." "It was an education for my palate." "They did an excellent job and went beyond what I expected." Special thanks to donors: Leighton Hatanaka & Dominique Jamain - from Seafood Connection (caviar) Marion Mahonne & Leanne - from Tsar Nicolai (caviar) Jeno Maushardt from Newport Meat Company (Foie gras) Denise Fernandez from Fresh Island Fish (Mahi). Source: Hayley Matson-Mathes
People in airports recognize Shirley as the "Mad Scientist" on Good Eats TV show. She has appeared on many TV shows, even once on ABC's Jimmy Kimmel Live with Snoop Dog as her fry chef. For over 40 years, Shirley has solved cooking problems for everyone from home cooks, editors and writers, large companies like Pillsbury and Procter & Gamble, to Julia Child. Shirley's book, CookWise, has sold over 400,000 copies and both CookWise and BakeWise were James Beard Award winners and she has written a regular syndicated column for The Los Angeles Times Syndicate International, now The Chicago Tribune's Media Services since 1998. Shirley was Bon Appétit's Best Teacher of the Year in 2001, Research Chefs' Holleman Award winner for outstanding achievement in technical communication, 2004, and in 2009, Shirley received a great honor from Les Dames Escoffier--being named Grande Dame, an award received by Julia Child, M.F.K. Fisher, Anne Willan, Alice Waters and other famous women of the food world. Shirley graduated with honors from Vanderbllt University with a degree in Chemistry. Source: Hayley Matson-Mathes
The golf tournament, sponsored by Better Brands and American Express, is coordinated by Hale 'Aina 'Ohana board members George Szigeti from Better Brands and Tom Mullen, American Express. According to Tom Mullen, Chair of the Hale 'Aina 'Ohana, "The tournament raised $33,000 to benefit Island culinary programs." Celebrity chefs, hospitality professionals, and culinary educators participated in the day-long golf tournament enjoying award-winning food and beverages. The tournament concluded with a sumptuous awards reception. The tournament featured thousands of dollars in prizes including gift certificates to local restaurants, amazing electronics and luxury gifts. The tournament is the 'Ohana's key fundraiser, allowing the organization to sponsor educational culinary projects throughout the Islands. Programming includes Center of the Plate workshops led by award-winning Hawaii chefs and visiting Master Chef Events. The 'Ohana supported programs bring local, mainland and international chefs into the classroom in order to present intensive learning experiences for culinary/chef instructors and local culinary students. Source: Hayley Matson-Mathes
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
LCC students Christian Panganiban and Jonathan Ching worked in the Chef Mavro kitchen with Chef du Cuisine Kevin Chong and his team. They learned first-hand from Chef Mavro and Sommelier Todd Ashline wine pairings and five diamond service. The students and instructor Don Maruyama were treated to the 13 course Chef Mavro menu as a part of the experience. Here is what Christian had to say about his experience: "The finale of dining in your AAA five diamond restaurant was so outstanding that what I could put in words does not justify the way I truly felt. The service and timing was impeccable and the food was excellent. Also, this was the first time I dined with wine tasting. I was utterly blown away by how properly paired wine truly does enhance a dish. I loved the way hints of various flavors in the wines took the total taste of the food to a whole other level. I told Chef Don that when I cook I wish that everyone that eats my food can feel the way I felt during those moments. It was impressively awesome. I will always remember that meal." Christian Panganiban Source: Hayley Matson-Mathes
