The (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, advanced culinary training developed in partnership with the (CIA).

The five-day, hands-on training sessions provide both experienced chefs and aspiring culinary high school students with access to world-class instruction without leaving the state.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the Hawaiʻi Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of Hawaiʻi (Cohort 21) and the TSK Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.

“Here, it’s about refinement and having more formal training by people who are masters of their craft,” said Ronnie Nasuti, executive chef of Tikis Grill & Bar and a Cohort 13 participant. “To have it right here, in our backyard, is a really awesome thing.”

Upon successful completion, participants will earn a certificate of achievement and continuing education hours from both the Culinary Institute of America and the Culinary Institute of the Pacific.

Cohort 21: Global Explorations of Taste and Technique
June 15–19, 2026

Designed for experienced chefs, this immersive course explores the science of taste, global flavor development and innovative cooking techniques. Participants will refine their skills through hands-on work with specialty ingredients, wine pairings and health-conscious cooking, culminating in a dynamic market basket challenge.

Eligibility requirements

• 18 years of age or older
• Minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting
• Hawaiʻi state resident or active military personnel stationed in Hawaiʻi
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)

Cohort 22: Culinary Foundations: Skills, Flavor and Creativity
June 22–26, 2026

Designed for high school students, this hands-on course builds essential kitchen skills—from knife work to plating—while exploring flavor through interactive tastings and challenges. Students will prepare a variety of dishes under the guidance of expert instructors.

Eligibility requirements

• Must be a current junior or senior in high school at the time of application
• Must have a recommendation from a culinary instructor, teacher or mentor
• If under 18, must have a signed parental/guardian consent form to participate
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
• Demonstrate an interest in pursuing a career in the culinary or hospitality industry

Both cohorts will be led by , a Culinary Institute of America professor at Greystone. Born and raised in Hawaiʻi, Wong brings more than 35 years of experience, including executive chef roles at United Airlines hubs in Washington D.C., New York and Portland; The Royal Hawaiian Hotel; Mauna Lani Bay Hotel; and Hotel Hāna. A certified executive chef and educator, he is known for championing local ingredients and mentoring the next generation of culinary professionals.

Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit .

To support this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College is leading a powerful effort to strengthen Hawaiʻi’s school food system focusing on improved health, flavor and the integration of locally sourced ingredients. In March, its Workforce Development Program, created in collaboration with the Culinary Institute of America (CIA), trained 14 school food service professionals with essential culinary skills to prepare appealing meals that meet rigorous nutrition standards.

Participants represented seven Oʻahu schools, including:

• ʻAiea Intermediate School
• Alvah Scott Elementary
• Helemano Elementary School
• Mililani High School
• Mililani Mauka Elementary School
• Mililani Middle School
• Pearl Harbor Kai Elementary School
• the Department of Hawaiʻi State Department of Education School Food Services Branch.

The skills learned in “Cooking for Healthy Kids” are designed to be immediately applicable, empowering staff to enhance the taste and nutritional quality of cafeteria meals.

“This wonderful course has gotten me very excited and opened my mind to see the bigger picture on our goal to elevate and revamp Hawaiʻi’s school lunches with a focus on new innovative recipes using locally grown produce and proteins,” said Devie Nakamura, Helemano Elementary School food service manager. “I want to bring this excitement back to my school.”

Collaboration with Culinary Institute of America

Workforce development program cohorts 17 and 18 were led by Oʻahu-based registered dietitian Chef Mari Wills, a Kapiʻolani CC culinary alumna and former high school culinary teacher; Chef Sharon Schaefer, assistant director of school foodservice programming for CIA Consulting; and Corrie Clark, project manager of school foodservice programming for CIA Consulting.

“Real change in our food system starts with people,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “This program isn’t just about teaching new recipes—it’s about changing mindsets. When cafeteria professionals see themselves as chefs who have the power to nourish their communities, it transforms how they approach the food they prepare every day. By investing in their skills, knowledge and confidence, we can help ensure that students receive meals that are both healthy and delicious.”

Programs such as “Cooking for Healthy Kids” support the state’s goals of improving student nutrition, expanding farm-to-school partnerships and empowering cafeteria professionals with the tools they need to better serve their communities.

For more information about the CIP and its workforce development programs with the CIA, visit .

To support this initiative through a charitable gift to the Hawaiʻi Ag and Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA).

The five-day, hands-on training sessions give culinary professionals access to advanced baking and pastry instruction without leaving the state. Full tuition scholarships are available to help upskill �Ჹ�ɲ���ʻ��’s existing workforce and build clear pathways for career growth.

“Our collaboration with the Culinary Institute of America brings world-class training right here to our islands, empowering �Ჹ�ɲ���ʻ��’s chefs to elevate their craft and push the boundaries of culinary innovation,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific.

Cohort 19: Fundamentals of Baking and Pastry Arts

• April 6–10, 2026: this course allows partiCIPants to build a solid foundation in the art and science of baking. Training covers essential skills in classic baking techniques, pastry production, doughs, custards and introductory chocolate work.

Cohort 20: Dessert Design in the Hot Kitchen

• April 13–17, 2026: this course focuses on crafting show-stopping desserts without a traditional bakery setup. PartiCIPants will learn to adapt to the challenges of a hot kitchen, creatively utilizing heat-based equipment to deliver exquisite fine-dining sweets.

Both cohorts are led by Chef , a CIA associate professor, alumna, and Certified Master Baker who has worked in acclaimed kitchens including L’Atelier de Joël Robuchon and The Modern.

Eligibility and scholarships

Applicants must be 18 or older, a Hawaiʻi resident or active military personnel stationed in Hawaiʻi, and have a minimum of three years of professional culinary experience. Full tuition scholarships for Cohort 19 and 20, valued at $1,500 per student, are made possible through the Hawai’i Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of Hawaiʻi. Scholarships for Native Hawaiian applicants are provided by the Office of Hawaiian Affairs.

Since its launch in September 2024, the CIP x CIA program has provided advanced training to more than 160 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

The (CIP) at Kapiʻolani Community College has launched two new cohorts for its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA), and full tuition scholarships are available. This year’s cohorts emphasize strengthening the Native Hawaiian culinary workforce, with one program specifically developed in partnership with the Office of Hawaiian Affairs (OHA).

The five-day, hands-on training sessions are designed to support leadership growth and career advancement for �Ჹ�ɲ���ʻ��’s experienced culinary professionals.

Applications for both cohorts are open through January 26, 2026 on the .

“This partnership with the Office of Hawaiian Affairs, Culinary Institute of America and the University of Hawaiʻi reflects a shared commitment to investing in Native Hawaiian talent,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “By prioritizing access and removing financial barriers, these cohorts support chefs in strengthening their craft, stepping into leadership roles and continuing to shape �Ჹ�ɲ���ʻ��’s culinary future.”

Cohort 15: OHA ��ū�����Բ� ʻĀina: Culinary Essentials for Industry Professionals

Scheduled for February 2–6, 2026, this cohort is part of OHA’s ��ū�����Բ� ʻĀina Program, aimed at strengthening Native Hawaiian economic stability. The curriculum is customized by the CIA to highlight Hawaiʻi-based ingredients and culinary culture, with a focus on traditional canoe crops like kalo (taro), ʻulu (breadfruit), and ʻuala (sweet potato) applied within international culinary frameworks.

Eligibility: Applicants must have a minimum of two years of culinary experience, or be currently enrolled in school or hold an associate’s degree with at least one year of culinary experience. Full tuition scholarships, valued at $1,500, are available for eligible participants.

Cohort 16: Culinary Applications in Global Cuisine: Train-the-Trainer

Running February 9–13, 2026, this advanced course is designed for seasoned industry professionals and culinary educators. It focuses on instructional techniques and strengthening cultural literacy through the lens of global cuisines, preparing participants to become leaders and educators.

Eligibility: Applicants must be 18 or older, a Hawaiʻi resident, and have a minimum of two years of culinary industry experience. Full tuition scholarships, valued at $1,500, are available through the Hawaii Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund.

Led by Chopped champion

Both cohorts are led by Chef Lance Nitahara, a CIA associate professor and CIP alumnus, who brings extensive experience, including two championship wins on Food Network’s Chopped.

Since its launch in September 2024, the CIP x CIA program has provided advanced training to more than 150 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

The University of Hawaiʻi’s Office of Project Delivery, in collaboration with ������Ƶ Community Colleges, ������Ƶ West Oʻahu and ������Ƶ Hilo, is leading capital improvement projects (CIPs) that are transforming all 10 campuses across the state.

From new construction to critical renovations, these projects modernize facilities, improve energy efficiency and enhance the student experience. Guided by the six-year CIP plan approved by the Board of Regents (BOR) in 2022, more than 70 projects totaling more than $220 million have been completed or launched since 2023 (as of November 2025).

of the progress being made on the projects identified in the plan that support learning, innovation and sustainability across all 10 campuses. The new video follows a highlighting the achievements of the university’s first six-year capital improvement plan approved by the BOR in 2016.

Highlights covered in the 2025 video include:

• $26-million renovation of Bachman Hall completed in 2024
• $62-million Student Success Center opening in 2026
• $105-million transformation of McCarthy Mall and Paradise Palms now underway
• $6.5-million renovation of ������Ƶ Hilo’s Campus Center
• Phase 2 of Kapiʻolani Community College’s Culinary Institute of the Pacific at Diamond Head set to open in 2026
• Leeward CC’s Wahiawā Value-Added Product Development Center opened in 2024

Renowned chef, restaurateur and educator Roy Yamaguchi, executive director of the Culinary Institute of the Pacific (CIP) at , has been inducted into the Culinary Institute of America’s (CIA) Alumni Walk of Fame, joining a distinguished cadre of alumni whose careers have shaped the global culinary landscape.

The Walk of Fame honors CIA alumni who embody the college’s “Food is Life®” philosophy and whose work expresses excellence, innovation and influence. As a 1976 CIA graduate, Yamaguchi was recognized for his leadership in Hawaiʻi’s culinary community, his pioneering approach to regional cuisine, and his steadfast commitment to culinary education.

Born in Tokyo, Yamaguchi’s Hawaiʻi roots trace to his grandfather, who ran a tavern and general store on Maui. He launched his first restaurant, 385 North, in Hollywood in 1984, and opened the first Roy’s Restaurant in Honolulu in 1988, helping define Hawaiʻi Regional Cuisine.

“It’s an incredible honor to be recognized by the school that shaped so much of my life and career,” Yamaguchi said. “The CIA instilled in me a deep respect for the craft and for the people who make food meaningful. To now share that legacy with the students and future chefs of Hawaiʻi is a full-circle moment I’ll always treasure.”

A James Beard Award recipient (Best Pacific Northwest Chef) and co-founder of the Hawaiʻi Food & Wine Festival, Yamaguchi continues to elevate culinary education at CIP by blending sustainability, culture and innovation into hands-on training for Hawaiʻi’s next generation of chefs.

Other 2025 CIA Alumni Walk of Fame inductees included Michelin-starred chef Grant Achatz, Anthony Bourdain (in memoriam) and Susan Feniger, a chef, restaurateur and TV personality.

CIP and CIA are collaborating on a workforce professional development program for Hawaiʻi-based culinary professionals. Since launching in 2024, the program has graduated more than 150 culinary professionals. The program graduated 29 participants in September, who trained under CIA instructors.

Twenty-nine local culinary professionals graduated from the Workforce Development Program, a collaboration between the (CIP) at Kapiʻolani Community College and the (CIA). Participants in Cohorts 13 and 14 trained under CIA instructors, including Victor Gielisse—one of only 70 Certified Master Chefs in the United States—who led both cohorts.

Over five days of intensive, hands-on training, participants blended global culinary techniques with Hawaiʻi-sourced ingredients. Cohort 13, “The Craft of Seafood: Techniques from the Pacific,” explored the entire journey of fish and shellfish, from sourcing and sustainability to precise butchery and innovative cooking techniques. Cohort 14, “Application of Innovation Methodology to the Art of Culinary,” helped participants refine their skills in sensory evaluation, storytelling through food, and artistic presentation.

“Having someone teach you hands-on is truly priceless. Opportunities like this are a gift, and the access to knowledge offered through the Culinary Institute of the Pacific is the number one reason to participate,” said Miriam Olivas, chef and owner of Barrio Café, who was a member of Cohort 13.

Participants earned a certificate of completion from both CIA and CIP, as well as continuing education credits and a digital badge. The program was offered at no cost thanks to scholarships provided by the Hawaiʻi Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund. Scholarships for Cohort 13 were made possible by the generous support of Jim and Lynn Lally, and HMSHost.

“I thought it would be very useful to get my hands on (experience) in a more formal setting. The CIA and CIP are very auspicious and respected names in the culinary training industry,” said Kealoha Domingo, chef and founder of Nui Kealoha Catering.

More than 100 trained

Since launching in September 2024, the program has provided advanced training to more than 150 local culinary professionals across Hawaiʻi’s vibrant food industry.

“Workforce development plays a critical role in strengthening Hawaiʻi’s culinary industry by equipping local professionals with the skills, knowledge and experience needed to thrive in a very competitive field,” said Chef Roy Yamaguchi, CIP director. “Programs like this ensure that local talent can access world-class training without leaving the islands, while fostering connections to Hawaiʻi’s unique food culture and agricultural resources.”

Hawaiʻi’s culinary professionals have a unique opportunity to train under one of the few Certified Master Chefs in the country. Applications are now open for Cohorts 13 and 14 of the Culinary Institute of the Pacific (CIP) x Culinary Institute of America (CIA) Workforce Development Program at Kapiʻolani Community College through August 25 at . The new opportunity provides learning on seafood techniques and culinary innovations.

The five-day, hands-on courses will run in September 2025 and offer intensive training led by Chef Victor Gielisse, one of only 70 Certified Master Chefs in the U.S. Participants will receive a certificate of completion from both CIA and CIP, continuing education credits and a digital badge. Full tuition scholarships, valued at $1,500 per student, are available through the Hawaiʻi Ag & Culinary Alliance^® CIP x CIA Workforce Development Scholarship Fund, made possible with the support of Jim and Lynn Lally, and HMSHost.

“This partnership with the Culinary Institute of America brings an unparalleled opportunity for working professionals to learn directly from some of the most accomplished chefs in the industry,” said Chef Roy Yamaguchi, director of CIP.

Master seafood and innovation

Cohort 13, The Craft of Seafood: Techniques from the Pacific, takes place September 15–19, and focuses on seafood butchery, sustainability and flavor-forward preparations rooted in both local and global influences. Cohort 14, Application of Innovation Methodology to the Art of Culinary, runs September 22–26, and explores design thinking, menu R&D and storytelling through food. CIA Chef David Kamen will co-lead the innovation course.

Since its launch in 2024, the program has trained more than 130 professionals across Hawaiʻi’s hotels, restaurants, health care facilities, military kitchens and more. To qualify, applicants must be 18 or older, have at least three years of professional kitchen experience, and be a Hawaiʻi resident or active military member stationed in Hawaiʻi.

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Kapiʻolani Community College’s (CIP) is taking the lead in a groundbreaking initiative to transform meals served in Hawaiʻi’s public schools, with a focus on fresh, locally sourced ingredients and student appeal.

“Getting students to want to eat school meals starts with menus that are tasty as well as nutritious,” said Roy Yamaguchi, CIP director. “That’s why [we are] engaged in a collaboration with the Culinary Institute of America, which has worked with school districts across the country to develop student-informed menus that keep meals fresh, flavorful and appealing.”

With funding from the Hawaiʻi State Legislature, the Hawaiʻi State Department of Education (HIDOE) contracted CIP to spearhead the redevelopment of public school menus as part of the state’s broader regional kitchen master plan. CIP has partnered with the nationally acclaimed Culinary Institute of America to design menus that are both culturally relevant and informed by student tastes.

A kickoff meeting was held in July with key stakeholders, marking the official launch of this innovative collaboration between education, health and agriculture sectors.

A win for our keiki

The new menu initiative supports the state’s push to improve nutrition, reduce food insecurity, and strengthen Hawaiʻi’s agricultural economy. In tandem with the menu redesign, cafeteria staff across the state began training in July to build skills in preparing and serving the revamped meals.

“Our students deserve meals that fuel their learning and reflect the flavors of Hawaiʻi,” HIDOE Superintendent Keith Hayashi said. “This partnership is about reimagining school food to better serve our students while also strengthening our communities. We’re proud to be building a model that connects education, agriculture and health in a meaningful way.”

The project also helps meet goals outlined in HB110 (Act 137, 2025), which reaffirms the state’s commitment to sourcing at least 30% of school food locally by 2030 and 50% by 2050.

“School meals are a proven way to address food insecurity for our keiki. Using more local foods to create nutritious meals is a win for our keiki, our farmers and our economy.” said First Lady Jaime Kanani Green.

For more see the .

Building on the continued success of its groundbreaking Workforce Development Program, the (CIP) at Kapiʻolani Community College, in collaboration with the Culinary Institute of America (CIA), announced that applications are now open for its summer 2025 cohorts. Cohort 9 and Cohort 10 will take place in June, offering full tuition scholarships for qualified applicants to access this prestigious culinary education experience at no cost.

Each five-day course is designed to elevate Hawaiʻi’s culinary talent through intensive, hands-on training led by CIA faculty, blending global culinary techniques with Hawaiʻi-sourced ingredients. Full tuition scholarships, valued at $1,500 per student, are made possible with generous support from Y. Hata & Co. Ltd. (Cohort 9) and Jim and Lynn Lally (Cohort 10) through the Hawaiʻi Ag & Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund.

Applications for Cohorts 9 and 10 are open through May 20, 2025 at .

Global explorations of taste and technique

Cohort 9, Global Explorations of Taste and Technique will run June 16–20, 2025. Designed for culinary professionals with at least three years of experience in hotel, resort, or restaurant kitchens, this immersive course explores the physiology of taste, healthy cooking methods, global menu development, food and wine pairing, and use of specialty ingredients. Applicants must be 18 or older and be a Hawaiʻi resident or active military stationed in Hawaiʻi.

Essential foundations of culinary, high school opportunities

In addition to providing working professionals with the opportunity to expand their culinary skills, for the first time the program will expand its offering to serve high school students through a special summer intensive tailored to juniors and seniors with a passion for culinary arts. Cohort 10: Essential Foundations of Culinary will run June 23–27, 2025 and cover essential kitchen techniques, service timing, plating artistry, and flavor building, ending with a dynamic market basket challenge showcasing creativity and newfound expertise. As with all cohort offerings, participants will receive a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge.

Both cohorts will be led by Chef Tom Wong, a distinguished instructor at the CIA’s Greystone Campus in Napa Valley and an alumnus of both the Culinary Institute of America and Kapiʻolani CC. Chef Wong’s impressive career spans 35 years in the luxury hospitality industry throughout the U.S., including executive chef positions at the Royal Hawaiian Hotel and the Mauna Lani Bay Hotel and Bungalows, as well as features on the Discovery Channel’s Great Chefs of Hawaii and Great Chefs of the World.

Continuing excellence

Since launching in September 2024, the CIP x CIA Workforce Development program has provided hands-on advanced training for 95 culinary professionals representing a cross-section of Hawaiʻi’s vibrant culinary industry—from hotels, resorts, restaurants and cafes, to healthcare, education, military, entrepreneurs and more.

“We’re proud to continue offering opportunities that support the growth of Hawaiʻi’s culinary industry through education,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “By expanding access to both professionals and high school students who aspire to pursue a culinary career, this summer’s cohorts reinforce our mission to cultivate future leaders and elevate Hawaiʻi’s culinary landscape through world-class training.”

For more information on the CIP x CIA collaboration, workforce development programs, scholarship opportunities, and campus updates, please visit . To support this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

“Yes, Chef!” echoes through the kitchen as the ovens beep loudly, signaling a hot, ready dish. The air fills with the tantalizing scent of Latin American spices. Students bustle around, chatting and clattering dishes, while the sizzling ingredients add to the rhythm of a bustling kitchen in full swing. All the while, they strive to finish their meals before class ends, following the direction of Lance Nitahara, an instructor from the prestigious Culinary Institute of America (CIA) in New York, as part of the .

Nitahara returned to roots at Kapiʻolani CC to lead a five-day workforce development class aimed at individuals with industry experience. The hands-on course, which included culinary professionals from hospitality, restaurant, healthcare, military, and education, focused on expanding participants’ knowledge of world cuisine—covering flavors and traditions from Asia, Latin America and the U.S.

From student to mentor

Graduating from Kapiʻolani CC’s culinary program in 2005, Nitahara credits his time at the institution as the foundation for not only his career but also his personal life—it was where he met his wife, who encouraged him to take culinary classes. From there, his passion for culinary arts sparked.

“I think getting that foundation at Kapiʻolani CC really set me up to go to the CIA when I was a student,” said Nitahara. “I had some great chef instructors, a couple of which are still teaching here today—Chef Alan Tsuchiyama and Chef Daniel Wetter, along with a few others who taught me the foundation of cooking. From there, I was able to accelerate it further.”

Now an instructor at the CIA, Nitahara specializes in teaching the fundamentals of cuisine with a strong focus on the science behind food, which has made him a sought-after educator and mentor. His teaching philosophy centers on the “why” behind cooking techniques, rather than just the “how”— the mere specific methods or steps you take in the kitchen.

“I get to teach people about why things happen and what’s happening on a molecular level. If you’re just a cook learning from another chef, you might be told to do A and B and you’ll expect the same result every time. But understanding the science—like what happens when you apply heat or why a certain pigment in a dish is happening. This scientific approach helps students better understand the techniques they’re using and the underlying principles that make those techniques effective.”

Impacting the next culinary professionals

Mari Wills, a culinary art teacher at Kaiser High School and registered dietitian, participated in Nitahara’s class, and shared how she developed new skills she can apply to her different jobs.

“He’s shared so much knowledge about things I never even knew—how to develop flavors and spices I’d never heard of. As a dietitian, I’m excited to pass this knowledge on to my patients in the future, helping them enjoy a variety of dishes and incorporating healthier options,” said Wills, who is also a graduate of Kapiʻolani CC and ������Ƶ Mānoa.

Showing his chops

Outside of teaching, Nitahara has showcased his culinary skills in competitions, most notably as a competitor on the popular FoodTV show Chopped. He placed as a runner-up in one episode before returning to claim first place in another. His victory came with a cash prize, which he donated to a fellow competitor so she could visit her sick grandmother.

Back at CIA’s New York campus, Nitahara continues to shape the future generation of culinary professionals. Among his courses, he teaches a Hawaiian food class, ensuring that his roots remain a part of his work.

He will also be teaching two more cohorts of the CIP/CIA workforce development program about the cuisines of France and Italy in March and April.

—By McKenzie Kurosu

A free workforce development program between Kapiʻolani Community College’s (CIP) and the Culinary Institute of America (CIA) is accepting applications for cohorts 5 and 6 until January 11, 2025.

Designed to elevate the culinary skills of professional chefs and cooks while specializing in using Hawaiʻi-sourced ingredients, the program launched the first cohort in September with ʻĀina-based Mediterranean Cooking.

The new five-day courses are The Global Cuisines of Asia, beginning on January 27, 2025, followed by The Global Cuisines of Latin America, beginning on February 3, 2025. The courses will be taught by CIA Chef Instructor Lance Nitahara, a graduate of both CIP and CIA, who has won multiple competition medals and won Chopped on the Food Network in 2010.

Applicants must be a Hawaiʻi resident or active military personnel stationed in Hawaiʻi, at least 18 years old, and have at least three years of culinary experience in a hotel, resort or restaurant kitchen. Previously participants may also apply.

“This groundbreaking workforce and professional development program started by focusing on elevating the skills of professional chefs and cooks and has evolved into (chefs) gaining a better understanding of business needs, communication, leadership, teamwork and problem-solving that ultimately develops a higher degree of self-confidence to succeed,” said CIP Director Chef Roy Yamaguchi. “It’s culinary empowerment!”

The program, valued at $1,500 per student, is fully scholarship-funded for Cohorts 5 and 6 through the generous support of Mark and Joanie Teruya. Longtime champions of the Culinary Institute of the Pacific and its vision of becoming a globally competitive, world-class facility, the Teruyas’ contribution will provide full tuition scholarships for up to 32 participants.

Upon successfully fulfilling the program’s requirements, participants will earn a certificate of completion from both the CIA and CIP, including continuing education credits and a digital badge.

The University of Hawaiʻi is well represented among the culinary professionals selected for a new collaboration between the Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College and the Culinary Institute of America (CIA). The CIP and the CIA announced the 32 participants for the inaugural workforce professional development program in early September.

This groundbreaking workforce and professional development program aims to elevate the skills of professional chefs and cooks through five-day culinary intensives, with a special focus on using Hawaiʻi-sourced ingredients. The first two intensives, ʻĀina-based Mediterranean Cooking and Pacific Rim Plant-Forward Cooking, will be taught by CIA Consulting Director Chef David Kamen. Participants will earn a certificate of completion from both the CIA and CIP, including continuing education credits and a digital badge.

The chefs represent a diverse cross-section of Hawaiʻi‘s culinary industry. In addition to ������Ƶ, participants are from the military, hotels, restaurants, farms, healthcare and the Hawaiʻi Department of Education.

“We are thrilled to welcome our first 32 participants to this inaugural CIP x CIA workforce development program, which is deeply rooted in our local cuisine and culture,” said Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific. “Beyond the training, this program offers these cooks and chefs the opportunity to join a global network of CIA and CIP students, graduates, and faculty who uphold a tradition of culinary excellence.”

The members of the first two cohorts, selected from more than 50 applicants, are: Bricyn Afong (Hawaii’s Only), Miravic Beloy (Sheraton Waikiki), Michelle Ching (Farm to Barn), Kealoha Domingo (Nui Kealoha), Cecilio Domingo (Monkeypod Kitchen), Alan Fujimoto (Hawaiʻi CC culinary alumni), Jonathan Fukui (Monkeypod Kitchen – Kapolei), Diana Gault (U.S. Army), Don Gusman (Grand Hyatt Kauai), Trevor Luke (FCH Enterprises / Zippy’s Restaurants), Lisa Masami (FCH Enterprises), Giovanni Mazzarella, Mari McClenney (BiteLogic, Kaiser High School – Culinary), Joe McGinn (Hawaii Natural Farming), Lars Mitsuda (Moanalua High School – Culinary), Chris Robinson (Dukes Waikiki), Leah Julianni Rodriguez (Fairmont Kea Lani), Yuya Sai (Monkeypod Kitchen – Waikiki), Roark Stallsmith (Mayas Tapas and Wine), Daniel Swift (Windward CC workforce development coordinator), Eduardo Terrazas (U.S. Coast Guard), Philton Velasco (Hawaiʻi CC culinary faculty), Jeffrey Vigilla (Chef Point of View), Alex Yalap (Dukes – Waikiki), and Michael Yamauchi-Yamate (Luau Bombs).

Scholarships provided

The first series of classes begins on September 16. The Hawaii Tourism Authority provided the majority of tuition scholarships for the 32 inaugural participants. Additional funding support was also provided by the Coast Guard Foundation and Zippy’s.

“As Hawaiʻi’s visitor industry continues its recovery from the pandemic and recent wildfires, culinary experiences will play an increasingly crucial role, as destinations become more competitive and travelers become more discerning,” said Mufi Hannemann, chairman of the Hawaii Tourism Authority Board. “By investing in culinary workers now, employers have the opportunity to retain the best and most talented individuals by motivating them and offering opportunities for growth and advancement.”

Apply for cohorts 3 and 4

Applications for cohorts 3 and 4 opened on September 3 and will remain open until October 11, 2024 at . Cohort 3 will focus on Small Dishes, Big Flavors – Appetizers, Hors d’oeuvres, and Street Foods Using Hawaiian Ingredients (October 28–November 1, 2024) to explore a variety of globally inspired small dishes, including tapas, mezzes and sushi, as well as an array of international street foods. Cohort 4 will cover American Regional Cuisines (November 4–8, 2024) and will lead participants through a journey of North, Central, and South America, as well as the Caribbean Islands, to explore the cultural influences that have shaped the cuisines of these regions. Both courses will prominently feature Hawaiʻi ingredients to help participants learn how to apply regional flavors to local ingredients.

Each five-day series costs $1,500 per student. Applicants must be 18 or older and have at least three years of culinary experience in a hotel, resort, or restaurant kitchen to apply. The Hawaiʻi Ag & Culinary Alliance will provide full 100% tuition scholarships for up to 32 participants. To qualify for this scholarship, applicants must meet the minimum requirements and be a Hawaiʻi resident. (Previously awarded applicants may also apply for Cohorts 3 and 4.)

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, visit .

and the (CIP) are collaborating with (CIA), the world’s premier culinary college, on .

The program, which launches in September 2024, is designed for both professional chefs and people aspiring to join the foodservice and hospitality workforce, will offer in-depth, weeklong courses highlighting the cuisines of the Pacific Rim, Asia, Latin America, along with other global, plant-forward cuisines, contemporary garde manger (preparation of cold foods), and more.

“The collaboration between the Culinary Institute of the Pacific and the Culinary Institute of America marks a pivotal moment aimed at truly creating a world-class culinary institute,” said Roy Yamaguchi, executive director of the Culinary Institute of the Pacific. “By enlisting the support of CIA to introduce specialized classes for industry professionals and workforce development, we’re not just expanding our educational repertoire; but more importantly highlighting the value of culinary education to the greater visitor industry and local community.”

Yamaguchi will collaborate closely with the CIA’s chef instructors to develop a long-term and mutually beneficial relationship between the two organizations.

“We are excited to collaborate with CIP to provide this workforce development program,” said Chef David Kamen, director of client experience at CIA Consulting. “These hands-on programs—set against the beautiful backdrop of Diamond Head—provide a dynamic learning environment and will help ensure the talent pipeline in the islands remains robust for years to come.”

Participants will receive a certificate of completion from the Culinary Institute of America and the Culinary Institute of the Pacific complete with continuing education hours and a digital badge that can be shared on social media feeds and digital signatures.

Yamaguchi said, “This initiative will uplift the Culinary Institute of the Pacific, signifying a commitment to excellence and a dedication in fostering a community of highly trained, skilled and innovative culinary professionals. It’s a bold step towards realizing our goal of becoming globally competitive in culinary education and enriching the culinary landscape in Hawaiʻi for generations to come.”

students got a sizzling surprise when Pōʻalua (Tuesday) Pancakes, a weekly free pancake breakfast on campus, kicked off again in January. Spatula in hand, renowned Chef Roy Yamaguchi joined the volunteer brigade in flipping flapjacks.

Through Pōʻalua Pancakes, Yamaguchi, the newly appointed executive director of the , is working with the college’s administrators, faculty and staff to create an environment where students’ basic needs are met so they can thrive academically and also feel a sense of belonging and care.

“Seeing Chef Roy Yamaguchi around campus and serving free pancakes at our cafeteria is awesome and inspirational,” said culinary student Brayden Nomura. “After talking with him, I learned that he wanted to work here to do something to give back to the community and help build the next (generation) of upcoming chefs. As an employee of one of his restaurants, Iʻve witnessed firsthand that this is the same way he runs his restaurants.”

Pōʻalua Pancakes, the brainchild of Chancellor Misaki Takabayashi, debuted in the fall 2023 because a student survey showed that students were going hungry, with many skipping one meal a day. However, it is much more than a breakfast bonanza. The weekly event also serves as a platform for students to connect and explore campus resources.

“Tuesday’s free pancake event allows students to talk to our classmates about class,” Liberal Arts student Loise Inoue said. “It grants students the opportunity to talk to campus resources. I was able to eat free pancakes and learn about transferring to ������Ƶ ����ԴDz�.&�����ܴ�;

As the Pōʻalua Pancakes tradition continues, so will the spirit of community and connection, setting the tone for student success, with the added spark of a celebrity chef in the kitchen.