2011

The Hawaii Culinary Education Foundation Golf Tournament is slated for April 23, 2012. 

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

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

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

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

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

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

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

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