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Let’s Talk Food: A lesson in running a business

Kamaha‘o Ocean Kanekoa. Remember that name. At age 14, he already has a business, Pa‘ina by Ocean. It started as an online and social media platform featuring cooking tutorials and farm interviews and tours. But the COVID-19 pandemic changed things. In March 2020, when restaurants and hotels were shuttered, his dad, Jayson Kanekoa, the executive chef of Waikoloa Beach Marriott Resort, took Ocean with him to visit two of his most important vendors, JA Farms, known for their baby romaine, mixed greens and spinach, and Rincon Family Farms, growing the sweetest, most delicious strawberries. Both farms shared that they were having difficulty selling their produce since no one was buying. Ocean watched as the vegetables were unpicked and then tilled back into the soil. He saw the strawberries left on the bush because there were no orders from the restaurants and hotels for them. Seeing all this motivated Ocean into action. He contacted more farmers, fishermen and ranchers and created a box of assorted local fruits, vegetables and protein, called Pa‘ina Bags. At 14 years old, Ocean has already realized that running a business is hard work, taking a lot of dedication and time. There are no shortcuts. Only hard work. Work hard and be patient. However, Ocean loves running his own business. “I have a couple favorite things — working with the farmers and other purveyors. They have become friends now and l’m happy that we can help them out,” says Ocean. “My favorite thing is also the positive feedback from the community. So many people tell me how they are eating healthier at home, trying new products and recipes they wouldn’t normally buy. And I think our community as a whole is more aware of buying and eating local and knowing where their food comes from!” I was privileged to be invited to tour the kitchen and talk to his dad at the Waikoloa Beach Marriott. He showed me the greens he used for his salad from JA Farms. He was so proud of them, and said that these farmers were always thinking about their crops, seven days a week. That passion, he said, showed in their product. I saw that enthusiasm and passion in Ocean that he inherited and learned from his dad, who he totally looks up to. Ocean feels his dad is his inspiration in the kitchen and has taught him all of his cooking techniques and knowledge. He also credits his dad for making him appreciate and value where his food comes from. I have sat across from Chef Jayson and Ocean during a dinner and I know the feeling is mutual. There is a lot of love and respect that father and son have for each other. Ocean’s dream is to be a chef like his dad. He would like to attend the Culinary Institute of America in New York and would love to be able to be able to intern with a few famous chefs to gain more experience and knowledge in the culinary industry. Under his belt are several culinary awards, including: • 2018 Hawaii Food & Wine Festival’s Keiki in the Kitchen finalist. • 2019 Hawaii Food & Wine Festival’s Keiki in the Kitchen champion. • 2019 Hawaii Island Aloha Festival poke champion. Ocean has learned so much already and has advice for any youngster. “Everyone has a passion — follow it and work hard,” he says. “You may not think that you can make a difference, but you may just surprise yourself! You never know until you try.” Thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson Mathes, Ocean and his sister, Jaydene, were recent guests of the Hawaii Community Culinary Program. Ocean had a whole Kona kampachi, which he broke down. He kept the spine bones, and with 1 gallon of boiling water he made a fish stock. Once the stock started to boil, he lowered the heat to a simmer so the broth stayed clear and did not get bitter. With 2-ounce cuts of kampachi fillets, skin on, and seasoned with salt and pepper, he placed it in a smoking hot pan with some vegetable oil, skin side down. During the entire cooking time the skin side stayed down. He used a spoon to drizzle the hot oil on the tops of the fish. He lowered the heat to allow the fish to finish cooking. In the meantime, he cut up a container of Hamakua Mushrooms ali‘i mushrooms in fourths and placed them in a hot pan with some vegetable oil, cooking them until they caramelized. When they were done, he poured in about 1 cup of the fish stock and added a few teaspoons of mushroom soy sauce. The two fillets were plated, mushrooms with some stock were placed on top of the fish and he finished it with bean sprouts and chopped green onions. Foodie bites Hawaii Community College Culinary Program’s Bamboo Hale’s schedule is as follows: • Today through Thursday: European and Italy special menu. • April 20-22: European and German special menu. • April 27-29: Closed. Call 934-2791 to order your $15 lunch, which includes an amuse-bouche, appetizer, soup or salad and dessert. Pickup times are from 11 a.m.-1 p.m. Email Audrey Wilson at audreywilson808@gmail.com.

The Palamanui Palate: Chef Stephen Rouelle teaches plant-based cuisine and shares his veganism lifestyle philosophy

We’re lucky here at Hawaii Community College — Palamanui. We operate in a community with extremely talented chefs and have an organization — the Hawaii Culinary Education Foundation — that brings these chefs into the classroom to guest lecture for our students. Why is this valuable? It’s important to introduce students to new culinary experts who can supplement their associate degree curriculum. As the Hawaiian proverb says, “A‘ohe pau ka ‘ike i ka halau ho‘okahi,” which means, “One learns from many sources.” Earlier this semester, our guest lecturer was Chef Stephen Rouelle, founder and chef behind the vegan, vegetarian and raw food restaurant, Under the Bodhi Tree, which was founded in Kona in 2014. Chef Stephen’s demonstration, titled “Understanding Veganism in Professional Food Service,” was fascinating. It culminated in a recipe demonstration for vegan corn chowder that was as good if not better than the traditional recipe that includes bacon. But first, Chef Stephen began with the basics, which is important because not everyone understands what veganism is. He defined it as “a way of living which seeks to exclude, as far as possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.” He also made sure to tell our students why this knowledge is important, pointing out that 3% to 4% of the world is vegan and in Hawaii’s tourism-based economy, restaurants serve customers from all over the world. “When providing service to guests in a food and beverage setting you will be asked to understand many concepts around how people dine and eat,” Chef Stephen noted. He added: “I would ask you to understand that ultimately we are in the people business, not the food business. Producing food is a far easier task than producing food to meet people’s expectations of taste, quality and value within their needs and desires.” That’s a really important point, and culinary student Kamaile Gusman said that was her big takeaway from the presentation. “You don’t have to be vegan,” she said, “but it is important to learn about different dietary needs to be able to cater to different people.” So, how to meet a customers’ expectations for taste and quality while cooking vegan? It was interesting to see Chef Stephens’ approach, in which he identifies the flavor profiles of ingredients like bacon and then tries to capture those using ingredients such as Bragg’s liquid aminos, liquid smoke and others. The proof was in the chowder. It was really delicious and opened up the students’ eyes to what vegan cuisine actually can be. But you don’t have to take my word for it. You can make some yourself. Or if you’d rather have the pro cook for you, Chef Stephen has some new things happening in addition to the Under The Bodhi Tree serving at Kaimu Farmers Market on Saturdays in Pahoa. Chef Stephen is also doing a weekly meal delivery in Kona, Keauhou, Pahoa and Hilo. He recently opened Kohala Coffee Co. at Puna Kai in Pahoa and expects to have Under The Bodhi Tree Pahoa and Banzos Falafel open this summer in Pahoa. Later in the year, he’ll have a second Kohala Coffee Co. and Bodhi Tree Juicery and Deli in Waikoloa Village. Mahalo to Chef Stephen and the Hawaii Culinary Education Foundation for enhancing our program of culinary studies! Vegan Corn Chowder 1 medium onion, diced 2 stalks celery, diced 3 sprigs fresh thyme 1 bay leaf 1 cup corn kernels 2 teaspoons brown sugar Dash smoked paprika 3 drops liquid Smoke 1/4 teaspoon black pepper 3 Tablespoons Braggs Liquid Aminos 3 Tablespoons flour 3 cups vegetable stock (see recipe below) 2 cups oat milk 1 russet potato (skin on) diced 1 1/2 Tablespoons chopped parsley Add 3 Tablespoons Coconut oil to a medium-size, 3-quart soup pot. Add and saute the onion and cook over a medium heat for about 10 minutes to build flavor. Add and sweat the celery for a few minutes on a medium heat. Add the thyme and bay leaf and sweat for about 30 seconds. Add the corn and sautee another 30 seconds. Add the sugar, paprika, liquid smoke, black pepper and aminos and reduce to a syrupy consistency. Dust the mix with flour and cook out the flour (about 2 minutes). Add the vegetable stock (recipe below) and bring to a boil and reduce to a simmer. Add oat milk and taste and adjust seasoning. Add salt and pepper to taste. Cook until potatoes and vegetables are tender and soup is reduced to create richness and flavor. Finish with chopped parsley. Basic neutral vegetable stock 1 onion, rough dice 1 medium carrot, rough dice 2 celery stalks, rough dice 1/2 teaspoon Fennel seed 10 peppercorns. Dash of turmeric 1 tomato, rough dice 2 Tablespoon soy sauce 1-inch by 2-inch strip kombu (edible kelp) 32 oz. cold water   Place all ingredients into a pot and allow it to sit overnight in refrigeration. Place on a slow stove top and bring to a simmer. Cook for 1 hour. Strain and cool. This vegetable stock can be made ahead and reserved for use.  

Chef Mavro thrills culinary students at Leeward CC

Every semester, students of Leeward Community College’s Culinary Arts program participate in an event which brings a successful (sometimes world-renowned) chef to the campus for a unique learning experience. The “Culinary Assembly” held in partnership with the Hawaiʻi Culinary Education Foundation consists of a live cooking demonstration by a chef, followed by a question and answer portion and closes with the awarding of scholarships. In February, James Beard award-winning chef George “Mavro” Mavrothalassitis thrilled students with his culinary techniques. Chef Mavro prepared Squab en Papillote with Savoy Cabbage and Foie Gras for students on Zoom. “Basically, it’s a way to expose students to different elements of the culinary world that they might not get in a classroom—it has become an extension of our education beyond the curriculum,” said Associate Professor Matthew Egami. The long list of participating chefs includes Chris Kajioka, Chai Chaowasaree and D.K. Kodama, who have all given their time to speak to students about their experiences and how they were able to overcome challenges in their specific areas of the culinary industry. Students love this interaction as they get to see these chefs up close and, before the coronavirus pandemic, they were able to taste the dishes being prepared. “The Hawaiʻi Culinary Education Foundation is dedicated to the development and support of culinary training programs throughout the state of Hawaiʻi,” said Executive Director Hayley Matson-Mathes. “The foundation’s mission is to raise the culinary bar in Hawaiʻi.” Having to shift the Culinary Assembly to a completely virtual event during the last two semesters did have some advantages. Shyer students were more inclined to ask questions without the fear of being in a crowd, with all eyes on them. Students were also eager for the final portion of the event where scholarships were given out. Thanks to very generous donations, these scholarships usually total about $10,000 or more. Consistent donors include: Armstrong Produce, Evelyn Shun Newman, Hawaii Gas, Hawaii Lodging and Tourism Association, Nobuye Horio, Russel J. Hata, Stephen and Eugenie Werbel and Sunao Sandy Kodama. The program also generates scholarship money through events such as a Scholarship Brunch. Thanks to the Hawaiʻi Culinary Education Foundation, the numerous donors and the industry partnerships built by Leeward CC’s faculty, students will continue to reap the benefits of the Culinary Assembly and the wisdom of renowned chefs for years to come. —By Tad Saiki

Award Winning chef teaches UH – MC students

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Marion Nestle Event

                  Food industry complicates the act of eating well, a nutritionist Marion Nestle says By Nadine Kam Oct. 29, 2019 Weight loss is big business in this country. It’s an industry that grew by about 4% last year, from $69.8 billion to $72.7 billion, according to MarketResearch.com, and is expected to grow 2.6% annually through 2023, fueled by meal-replacement products, obesity drugs, bariatric surgeries and weight-loss programs. It’s arguably money spent unnecessarily if heeding the simple advice touted by nutrition expert Marion Nestle (rhymes with trestle) as she crosses the country talking about the challenges consumers face when food meets politics. “It’s hard for people to make sensible food choices in an environment where marketing plays a heavy role,” she said in an interview from her New York office. “Processed foods are heavily advertised, so people don’t realize how easy it is to eat healthfully. (Journalist/author) Michael Pollan summed it up in seven words: ‘Eat food, not too much, mostly plants.’” It seems like common sense, but according to Nestle, many people have lost the ability to recognize healthful food after a couple of generations weaned on heavily processed and packaged products. Since the 1980s, Nestle has taken on government, the food industry and the food marketing industry to bring to light their roles in the obesity epidemic and other health hazards. Nestle will give a free talk on “What to Eat: Dietary Advice Meets Food Politics” next week at the University of Hawaii’s Kennedy Theatre. Nestle, the Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita at New York University and visiting professor of Nutritional Sciences at Cornell University, is the author of six award-winning books, including “Soda Politics: Taking On Big Soda (And Winning)” and “Unsavory Truth: How Food Companies Skew the Science of What We Eat.” From 1986 to 1988, she was senior nutrition policy advisor in the U.S. Department of Health and Human Services and editor of the Surgeon General’s Report on Nutrition and Health. In this day of hype and hyperbole, Nestle is respected for her reasoned approach to food politics. Talking to her is a breath of fresh air because she isn’t prone to hype or theatrics. When I suggest that many believe sugar is a drug, she calmly explains, “Sugar’s a food. It’s a nutrient. Plenty of people believe they’re addicted to something, but if that’s what they think, they need to be treated as an addict and get help from a 12-step program, or figure out some way not to eat it. “If you can’t keep cookies in the house without eating the whole bag, then don’t keep it in your house.” Nestle started her career as a nutritionist who found her current path as a crusader after attending a conference on the relationship between smoking and cancer. “It struck me that nutritionists should be doing the same thing with food.” For a long time, she said, she couldn’t understand the confusion over how to select nutritious foods. In the introduction to her book, “What to Eat,” she wrote, “Doesn’t everyone know what a healthy diet is?” But in talking to people across the country, she came across such comments as: “A lot of us are clueless and have no idea of how to eat,” “When I go into a supermarket I feel like a deer caught in headlights” and “I do not feel confident that I know what to eat. It’s all so confusing.” She saw a discrepancy between nutrition knowledge and dietary behavior, largely shaped by food industry marketing and the human desire to believe a lie rather than an inconvenient truth, no matter how unrealistic. For instance, children grow up with the knowledge than an apple is a more healthful choice than a cookie. But add the word “diet” in front of cookie and logic flies out the window as people rationalize that a diet food cannot make you fat. A person who prefers cookies to apples will find any way to believe a cookie is a viable diet choice. Foods labeled “low-fat,” “low-calorie” or “fat-free” are targeted toward those desperate to shed weight, who are most vulnerable to the allure of an easy fix, Nestle said. If a dieter has a craving and is presented with low-calorie cookies or zero-calorie cola, he or she might gladly believe it’s fine to consume both freely — unaware that artificial sweeteners in such products contribute to obesity. A 2016 study published in the journal JAMA Pediatrics found that mothers who frequently consumed diet beverages were two times more likely to have babies who were overweight or obese at one year after birth, compared with women who consumed fewer artificially sweetened drinks. A 2015 study published in the Journal of the American Geriatrics Society found that people who drank diet soda gained almost triple the abdominal fat over nine years as those who drank regular soda. “It’s a very human response to want to believe,” Nestle said. “We don’t respond intellectually to such claims, but emotionally, and marketers know that. It’s very difficult to take on a $30 billion advertising industry.” And in light of larger social issues such as immigration and gun policy, poverty and homelessness, the every day dietary habits of American citizens aren’t much of a concern to policymakers who believe adults are capable of making their own decisions. One would think the message would be getting across, but obesity rates in this country continue to climb. According to data from the Centers for Disease Control and Prevention’s National Center for Health Statistics, 93.3 million of U.S. adults, nearly 40% of the population, suffers from obesity based on body mass index. (Colorado and Hawaii have the lowest obesity rates, at 23% and 24.9% of the population, respectively.) Instead of wearying of the battle, Nestle is energized by noting much has changed for the positive. “Food has gotten a lot better in 20 years. There are more farmers markets, more opportunities to buy fresh fruits and vegetables.” Yet, while eating was once a matter of sustenance, the rise of food media has glamorized eating a lot as a way of life, from culinary travel programs to live mukbang videos that emphasize consumption in huge amounts. So Nestle’s latest cause has been portion control. “Portion size has gotten so much bigger over time, so it’s very human for people to want to see a lot of food in front of them,” she said. “Everyone has to have a certain amount of calories to be healthy, but many eat more than they need and that puts them at risk for Type 2 diabetes and other ailments.” It’s up to individuals to gauge how many calories they need by using height and weight as a barometer, understand that a single fast-food meal may contain all the calories they need for one day, and adjust one’s intake accordingly. The formula of equal calories in and out should keep one’s weight in check. “I eat junk food, too, but I don’t eat a lot of it,” Nestle said. “It’s OK to have ice cream once in a while, and not very much.”

What to Eat with Nutrition Expert Marion Nestle

For more information: Hayley Matson Mathes, Hawaii Culinary Education Foundation 808 941 9088 What to Eat with Nutrition Expert Marion Nestle Sept. 6 2019 HONOLULU, HAWAI`I - Eat more superfoods, probiotics, fermented foods, omega 3’s; eat less meat, more vegetables and eat locally grown. Are these dictates important to your health and wellness? “What to Eat: Dietary Advice Meets Food Politics” is the topic of a free public program to be presented by nutrition expert, educator and award winning author Marion Nestle on Thursday, Nov. 7 at 6 pm at John F. Kennedy Theatre, 1770 East West Road, University of Hawaii at Manoa. Lauded as a public health hero and among the “most important foodies of our time,” Nestle will discuss the decisions we h ave to make among confusing food choices despite a worldwide consensus about the basic principles of healthy diets. This presentation describes these principles, examines why they are so difficult to follow and situates the unique food system of Hawaii wit hin the greater context of global recommendations for diets that promote human health and the environment. Nestle is the Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita at New York University and visiting professor of Nutr itional Sciences at Cornell University. She is the author of six award winning books including her most recent book “Unsavory Truth: How Food Companies Skew the Science of What We Eat” published in 2018. The program is being sponsored by the Hawaii Culinary Education Foundation with support from the College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaiʻi at Mānoa and the University of Hawaiʻi - West Oʻahu Sustainable Community Food Systems Program (SCFS). The Hawaii Culinary Education Foundation is dedicated to the development and support of culinary training programs throughout the state of Hawai’i. The Foundation provides financial and professional resources towards activities that enhance the scope of learning by culinary students, professionals, and the public. The program is free and open to the public but registration is required. To register: https://marionnestlehcef.eventbrite.com

Culinary Assembly with Seneca Klassen, Leeward Community College

https://www.youtube.com/watch?time_continue=2&v=ZPktXgn4Fx0

Golf Tournament to benefit culinary education nonprofit

>Click to watch coverage on Hawaii News Now HONOLULU (HawaiiNewsNow) -The nineteenth Hawaii Culinary Education Foundation Charity Golf Tournament will be held on Tuesday, April 11 at the Kapolei Golf Course.  Tournament proceeds benefit the culinary nonprofit dedicated to culinary education in Hawaii. The tournament begins with buffet lunch, a noon shotgun start and concludes with an awards banquet prepared by local chefs and restaurants. The tournament raffle features thousands of dollars in prizes including neighbor island trips, state of the art electronics and luxury gift certificates. Golfers have numerous chances to win prizes in the $20,000 hole-in-one, closest to the pin, putting, chipping and driving competitions. The tournament is the Foundation'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 Foundation supported programs bring local, mainland and international chefs into the classroom to present intensive learning experiences for culinary/chef instructors and local culinary students. The Hawaii Culinary Education Foundation, founded in 1998, recognizes the significant contribution of the culinary industry to Hawaii's economy and is dedicated to championing Hawaii's unique culinary traditions.  An advisory committee comprised of prominent members of the restaurant and hospitality industry plus key leaders in the culinary field coordinates educational experiences for chef/instructors and culinary students. The HCEF Board encourages the community to sign up and support this culinary fundraiser.  Cost for a team of three players is $1,400. To register, visit www.hawaiiculinaryfoundation.org  or call (808) 941-9088. Copyright 2017.  Hawaii News Now.  All Rights Reserved.

Golf, dine to help chefs help students

COURTESY HAWAII CULINARY EDUCATION FOUNDATION The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. All proceeds benefit culinary education in Hawaii. The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. The foundation sponsors programs for Hawaii’s high school and college culinary students, bringing local, mainland and international chefs into the classroom to share cutting-edge knowledge and techniques. The golf tournament, the group’s key fundraiser, kicks off with a buffet lunch, then offers participants the chance to win prizes and enter raffles. Cost for a team of three is $1,400. All proceeds benefit culinary education in Hawaii. Visit hawaiiculinaryfoundation.org. This week, enjoy recipes from the foundation’s guest instructors. Sauteed Mahimahi on Zucchini Noodles Chef George Mavrothalassitis, Hawaii Culinary Education Foundation board member 1 medium zucchini, ends removed 2 cups ice 1-1/4 cups salted water, divided 3 cloves garlic, thinly sliced 1 pound mahimahi, center cut, cut into 2 portions Sea salt, to taste 1/4 cup extra virgin olive oil, divided Juice of 1/2 lemon Cut zucchini lengthwise into 1/4-inch slices, discarding core. Cut slices lengthwise into 1/4-inch strips. Fill a mixing bowl with 2 cups ice and 1/2 cup salted water. Place another bowl on top of ice. In a saucepan, bring remaining 3/4 cup salted water to boil. Add garlic and zucchini; cook 2 minutes. Remove to bowl on top of ice, stirring to accelerate cooling. Reserve cooking water. Season fish with salt. In a nonstick frying pan, add 2 tablespoons olive oil and place fish in pan, skin side down. Turn on heat and cook fish, turning once. Remove from pan. Add lemon juice and reserved cooking liquid to pan; bring to boil. Add remaining 2 tablespoons olive oil and zucchini; cook 1 minute. Taste and adjust seasonings. Place zucchini on 2 serving plates along with cooking juices. Top with mahimahi. Serve with steamed white or basmati rice. Serves 2. Approximate nutritional analysis, per serving (not including salt to season fish): 470 calories, 30 g total fat, 4.5 g saturated fat, 165 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 43 g protein Brined & Roasted Chicken Chef Jackie Lau, culinary consultant 1 whole chicken, giblets removed, rinsed Fresh thyme and parsley sprigs 1 cup cold butter Olive oil, for basting Salt and pepper, to taste >> Brine: 2 quarts cold water 1/2 cup sugar 2 tablespoons salt 2 tablespoons garlic salt 1 tablespoon celery salt 1 tablespoon white pepper 1 tablespoon dry thyme 1 ounce onion powder >> Mirepoix (vegetable mix): 2 stalks celery, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped Combine brine ingredients in large bowl; mix well. Immerse chicken in brine and soak, covered, in refrigerator for 24 hours. Heat oven to 300 degrees. Remove chicken from brine and pat dry with paper towels. Place thyme and parsley sprigs with butter in cavity. Place mirepoix in shallow roasting pan. Place chicken on top, breast side up. Brush skin with olive oil and season with salt and pepper. Roast 2 hours, basting every half hour. Remove from oven and let rest about 10 minutes before serving. Serves 6. Approximate nutritional analysis, per serving (includes 1 tablespoon oil for basting and not including salt to taste): 840 calories, 68 g total fat, 30 g saturated fat, 245 mg cholesterol, greater than 2,000 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g sugar, 39 g protein

Popular chefs share cooking chops with local students

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.

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Celebrated chef shares his story

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.

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Golf tournament to benefit culinary non-profit

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.

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Let’s Talk Food: Chef with Hilo roots

Chef Jon Matsubara, culinary executive director for Bloomingdale’s at Ala Moana Center in Honolulu, has roots in Hilo.

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Seattle chef – Tom Douglas puts veggies front and center

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 >>

Dumpling making, All Day Wong

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 >>

Street-dish recipes provide head start on annual event

Take your taste buds on a tantalizing adventure through the streets of India at the Hawaii Culinary Education Foundation’s annual benefit

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Chef Garg to prepare a lineup of Indian street fare

The four regions of India each have their own version of classic street foods, and within those regions the various states present their own variations, with individual cooks and families adding their own touches to the dishes, chef Vikram Garg said.

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