Chef Roy Yamaguchi Shares with Maui Culinary Students

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’s Restaurant Reality

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 ‘Ohana Silent Auction Success

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

Shirley Corriher

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

2010 Golf Tournament Raises $33,000

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 Alan Wong Teaches HAO Class on Flavor

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

Restaurant Reality with Chef Mavro

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