An evening of culinary excellence and community connection marked the launch of Hawaiʻi Community College’s inaugural E ʻImi Pono fundraiser, drawing more than 100 supporters to the Manono campus on April 18.
Held at the I Ola Nō Ke Kino Dining Room, the event highlighted the college’s role in preparing Hawaiʻi Island’s workforce, bringing together alumni, community leaders, donors and industry partners. The evening centered on student learning and real-world training, with Hawaiʻi CC culinary students and faculty collaborating alongside featured chef Ryan Brannigan, executive chef of Hilo Benioff Medical Center.
Guests enjoyed a menu blending innovation and local flavors, including A5 Kagoshima Wagyu, fresh seafood and student-prepared dishes such as hamachi with ponzu, Korean pork lettuce wraps and lilikoi butter tarts.
“It’s an honor to be part of the very first E ʻImi Pono,” said Chef Ryan Brannigan. “Food brings people together, but what makes this event special is the impact Hawaiʻi Community College has across the island. From workforce training to career pathways, the college is shaping our community in ways many people don’t always see—and it’s meaningful to be part of that.”
The event also showcased collaboration across programs, with contributions from culinary arts, agriculture, welding, electrical installation and maintenance, and carpentry—demonstrating the college’s hands-on, interdisciplinary approach.
“E ʻImi Pono represents the spirit of Hawaiʻi Community College—collaboration, innovation and commitment to our students,” says Hawaiʻi CC Chancellor Susan S. Kazama. “We are deeply grateful for the support that helps us continue building pathways to meaningful careers and stronger communities.”
Proceeds will support scholarships, equipment and expanded training opportunities for students, helping strengthen career pathways and meet Hawaiʻi Island’s workforce needs.
Read more about the fundraiser on the .