Celebrated chef shares his story

Jun 18, 2016

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.

Golf tournament to benefit culinary non-profit

Apr 16, 2016

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…)

Let’s Talk Food: Chef with Hilo roots

Mar 20, 2016

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

Seattle chef – Tom Douglas puts veggies front and center

Mar 12, 2016

image004What’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

Feb 29, 2016

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 >>