The Culinary Institute of America (CIA) honored Chef Roy Yamaguchi, executive director of the Culinary Institute of the Pacific (CIP) of the University of Hawaiʻi, with the dedication of the Yamaguchi Family Lanai at its New York campus in October. The newly named gathering space, located outside the college’s student commons, recognizes Yamaguchi’s contributions to the culinary industry and his enduring connection to his alma mater.

Yamaguchi traveled to New York with his family for the dedication ceremony before returning home to Hawaiʻi to help kick off the Hawaiʻi Food & Wine Festival, a premier culinary event he co-founded.

A 1976 CIA graduate, Yamaguchi was inducted into the college’s Alumni Hall of Fame in 2025 in recognition of his influence on the culinary industry. Drawing on the multicultural heritage of Hawaiʻi’s kitchens, his cooking has helped elevate local cuisine on the national and international stage, bringing greater recognition to the islands’ ingredients, flavors and culinary traditions.

Elevating Hawaiʻi’s culinary industry

Beyond his accomplishments as a chef and restaurateur, Yamaguchi has dedicated much of his career to culinary education and mentorship. As executive director of CIP, he is helping expand access to world-class culinary education and professional development opportunities in Hawaiʻi, including through a partnership with the CIA that brings advanced culinary training to working professionals.

“Chef Roy has spent his career elevating Hawaiʻi’s culinary industry while creating opportunities for the next generation of chefs,” said Grant Itomitsu, department chair of Kapiʻolani Community College Culinary Arts. “This dedication is a fitting recognition of all he has accomplished and the work he continues to do through his leadership at CIP, opening doors for our students and Hawaiʻi’s culinary community.”

The Yamaguchi Family Lanai will remain a permanent part of the CIA’s New York campus, providing a gathering place for students to share meals, connect and build community.

Nearly 200 guests gathered at Leeward Community College on Saturday, October 24, for the second annual Culinary Arts Showcase. Held at the college’s award-winning restaurant, The Pearl, the event brought together faculty chefs, distinguished alumni, and students under the theme “Yesterday’s Lessons, Today’s Creations,” featuring a 10-dish grazing menu inspired by each chef’s professional journey.

Faculty chefs showcased both savory and sweet dishes, including ahi tataki with green papaya sanbaizuke, seared duck breast with twice-cooked baby potatoes in an orange-ginger reduction, a crisp Hamakua mushroom ragout served with sweet onion consommé, and strawberry romanoff featuring goat cheese panna cotta and strawberry shiso granita.

Local ingredients, mentorship

“Teaching techniques in a classroom is one thing, but showing students how community, local ingredients and mentorship come together on a plate is everything,” said Matt Egami, culinary arts program coordinator.

Alumni offerings highlighted the creative depth of the program’s graduates, combining global traditions with bold local flavors. Featured plates included rich short rib kare-kare paired with pickled mustard greens, soy-glazed beef skewers with a torched yuzu aioli, Maui venison tartare served on shokupan, and traditional steamed kueh rice cakes.

“When alumni return to cook alongside us, students see exactly where their own hard work can lead. That connection is powerful,” added Egami.

The event delivered meaningful wins for both future and current culinary talent. Prospective students and their families gained an inside look at the college’s culinary program by touring the kitchens and engaging directly with faculty and alumni. Meanwhile, current students benefit from crucial financial support, with all event proceeds directly funding scholarships, equipment and supplies to power their ongoing education.

Steam rose from plates of chili and rice at the Kauaʻi Community College cafeteria as students gathered for a special free hot meal in October. It was one of multiple hot meals prepared by culinary students and instructors at Kapiʻolani Community College, then frozen and flown over.

For many Kauaʻi students— juggling damaged homes, prolonged power outages and academic deadlines after Hurricane Lowell—the lunches offer far more than physical nourishment.

Student Hiʻilani Cremer said she was not able to work for two weeks after the storm, and knowing she had something to eat at school helped tremendously.

“Mahalo nui loa to Kapiʻolani Community College. We thank you so much for your generosity,” said Cremer.

Student Brandon Routh added, “It helps a lot because you know we did miss a lot of work, so our paychecks were impacted because we’re not salary workers so these meals help because you know we don’t have to go buy food.”

College helping college

The meal preparation initiative came together following a conversation between Kauaʻi CC Chancellor Margaret Sanchez and Kapiʻolani CC Chancellor Misaki Takabayashi, who sought immediate, meaningful ways to support the Garden Isle campus after the hurricane disrupted the lives of an estimated 80% of students.

“The gift of hot meals from Kapiʻolani Community College not only provides meals for our campus ʻohana, but also allows us to come together and heal as a community,” Sanchez said. “This gift demonstrates the aloha we have across our ������Ƶ Community Colleges.”

The urgent need for food relief was underscored by a Kauaʻi CC student impact survey, which revealed that 39.2% of responding students lost food or groceries and continued to worry about reliable access to meals and essential supplies. Compounding those hardships, 22.8% sustained direct damage to their homes, 73.4% lost electricity and internet, and 53.2% experienced a loss of income or work hours

From across the channel, Kapiʻolani CC was eager to answer the call.

“When one of our campuses needs help, we show up for each other,” Takabayashi said. “We’re part of one system, and it’s been encouraging to see our community come together to support the relief and recovery efforts. For our students, being part of that effort is a chance to see, and experience, how much it matters when people help one another.”

Applying learning to real-world needs

To produce the dishes, culinary arts students and instructors mobilized inside Kapiʻolani CC’s teaching kitchen over multiple sessions. Preparing roughly 150–200 pounds of food weekly, the culinary team utilized a specialized cook-chill method to ensure food safety before packaging and flying the meals, which included sweet sour pork and chicken curry, to Kauaʻi.

For Kapiʻolani CC Chef Alan Tsuchiyama, a Līhuʻe native who grew up minutes from the campus, the mission was deeply personal.

“I think we should give Kauaʻi a hand in any way we can, you know, whether it be financial or whether it be by food or volunteering. I think that is important—that we should always be helping those who need help,” Tsuchiyama said.

Third-year culinary student Nalu Iwata eagerly volunteered to cook.

“I’m very proud of doing this work,” Iwata said. “Enjoy it, because we want to help you guys out. We know how much you guys have been through.”

University of Hawaiʻi Maui College’s award-winning Culinary Arts Program is offering a new series of five “just for fun” cooking classes this fall. Beginning September 26, these interactive workshops give community members an opportunity to learn practical techniques directly from professional chefs.

All sessions run on Saturdays from 9 a.m. to 1 p.m. in the Pāʻina Building on the ������Ƶ Maui College Kahului Campus. Registration fees range from $100 to $120 per person.

Fall 2026 class schedule

Each workshop focuses on distinct foundational skills:

• September 26:
• October 17:
• November 7:
• November 21:
• December 5:

Participants learn fundamental concepts in a supportive environment, turning professional methods into approachable home habits.

“Our non-credit classes are all about demystifying techniques,” said Chef Craig Omori. “You don’t need years of culinary training to break down a fish, simmer a great broth, or turn out bakery-quality holiday pastries. Pastry Chef Hannah Stanchfield and I are excited to welcome home cooks into our labs this semester to build solid kitchen fundamentals and have a great time doing it.”

For registration questions or general assistance, email Omori at omoric@hawaii.edu.

Kapiʻolani Community College culinary students and their peers from Japan’s Fukuoka Prefecture took their latest creations out of the kitchen and directly to Hawaiʻi consumers as part of an international food innovation project.

The student teams presented three prototypes at the KCC Farmers Market in August. Each combines ingredients from Fukuoka and Hawaiʻi to create healthy products that reflect the flavors and agricultural resources of both places. Marketgoers sampled the creations and shared their reactions, giving students firsthand insight into consumer preferences.

The three products were:

• Furikake Granola Bites
• Matcha Hawaiian Honey Granola Bar
• Amanatsu Aloha Confiture, a jam made with Japanese yellow citrus

“This experience has changed the way I think about developing food for people from different backgrounds, especially by considering what flavors and ingredients are meaningful to them,” said Kapiʻolani CC culinary student Kaydence Langness. “We hope to introduce our product to a wider audience, from international tourists to local people. Their feedback will help us better develop a product.”

Taking concepts to market

The Hawaiʻi portion builds on work that began earlier this summer in Fukuoka, where Kapiʻolani CC students collaborated with Japanese students to develop food concepts. The Fukuoka students traveled to Hawaiʻi in August, refining recipes before sharing them with the public.

At the farmers market, the teams gathered responses to flavor, aroma, texture and overall appeal and considered how the results could guide the next stage of development.

“This was a challenging experience for our students, and they really stepped up,” said Kapiʻolani CC culinary associate professor Lauren Tamamoto. “We want students to see that culinary careers go beyond the kitchen. Through experiences like this, they gain hands-on skills in product development, marketing and consumer research that prepare them for the many opportunities in today’s changing food industry.“

The collaboration is part of a three-year food innovation partnership between Kapiʻolani CC and the Fukuoka Prefectural Government.

—By Lisa Yamamoto

A food innovation project comes full circle in August, when students from Japan’s Fukuoka Prefecture will travel to Hawaiʻi to reunite with culinary students. The teams will refine recipes for shelf-stable products and gather consumer feedback at the , transforming an international classroom partnership into a real-world experience.

Earlier this summer, Kapiʻolani CC students traveled to Fukuoka to explore the product development process, experimenting with mentsuyu (Japanese noodle soup base), dashi (soup stock), and locally sourced Japanese ingredients.

“Working with students from Fukuoka opened my eyes to the way culture influences our flavor preferences and how that plays such a significant role in selecting your audience when developing a new product,” said Kapiʻolani CC culinary student Rachael Mathers. “The Japanese students leaned more towards traditional flavor profiles while we experimented with flavors that were familiar to us in Hawaiʻi.”

Combining culture, creativity

Students visited dashi maker Kubara Honke Kayanoya, met with Fukuoka prefectural government leaders, and explored regional markets featuring local food products.

“This partnership gives students the opportunity to experience the food innovation process from an international lens,” said Lauren Tamamoto, assistant professor and coordinator of the Takitani Foundation Innovation Center. “They are not just learning about food—they are learning how culture and creativity come together to create collaborative products.”

Now in its fourth year, the partnership between Kapiʻolani CC and the Fukuoka Prefecture Government has evolved from culinary competitions into a three-year food-innovation project called One Health.

“Hawaiʻi and Fukuoka share a fundamental understanding that the health of our environment is directly connected to the health of our food and our people,” said Kapiʻolani CC Chancellor Misaki Takabayashi. “This partnership reflects our kuleana (responsibility) to Hawaiʻi, its people and ʻāina (land), while preparing students to become thoughtful innovators who strengthen their communities. We are deeply grateful to the Fukuoka Prefectural Government and our educational partners for their friendship and collaboration over the years, and we look forward to continuing our shared commitment to a healthier, more sustainable future.”

The public is invited to sample the students’ creations at the on August 22, 2026, from 7:30 to 11 a.m.

—By Lisa Yamamoto

The (CIP) at Kapiʻolani Community College has opened applications for two advanced culinary courses focused on whole-animal butchery, smoking, curing and sausage making. The first-of-its-kind training is part of a Workforce Development Program partnership with the Culinary Institute of America (CIA).

Applications are open through August 21. To learn more or apply, visit .

These five-day, hands-on training sessions are offered at CIP, and were developed specifically for Hawaiʻi’s culinary industry using ingredients and resources available in the state. Full tuition scholarships are available to help upskill Hawaiʻi’s culinary professionals without leaving the islands.

“Hawaiʻi is home to incredible culinary talent, and our goal is to expand opportunities for chefs to continue learning and growing without leaving the islands,” said Grant Itomitsu, Kapiʻolani CC Culinary Arts Department chair. “By bringing nationally recognized instructors together with our local culinary community, we’re giving chefs the advanced skills to grow their careers and strengthen their kitchens. This program helps advance more sustainable and ethical practices while shaping the future of regional cuisine.”

Cohort 23: Butchery & Whole Animal Utilization (Part 1)

• September 14–18, 2026: Participants will develop essential knife and fabrication skills while learning primal and sub-primal breakdown, nose-to-tail cooking and methods for improving yield and reducing waste.

Cohort 24: Smoke & Sausage: The Craft and Science of Preserving Meat (Part 2)

• September 21–25, 2026: Participants will explore the techniques behind smoking, curing, dehydration and sausage production by preparing jerky, fresh and cured sausages, and smoked meats.

Both cohorts are led by CIA chef educator George Shannon and nationally recognized butcher Bryan Mayer, a staff member and instructor at Kapiʻolani CC.

Applications are open through August 21. To learn more or apply, visit .

Eligibility and scholarships

Applicants must be 18 or older, a Hawaiʻi resident or active military member stationed in Hawaiʻi, and have at least three years of professional culinary experience. Scholarships, valued at $1,500, are funded by the Hawaiʻi Ag & Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund and the State of Hawaiʻi.

To support this initiative through a charitable gift to the scholarship fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

This week’s ������Ƶ News Image of the Week is from Kauaʻi CC marketing staff member Caitlin Fowlkes.

Fowlkes shared: “Kauaʻi Community College culinary students learn how to carve ice sculptures.”

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A group of c from Leeward Community College is preparing to travel to Lyon, France, next summer for an immersive educational experience in one of the world’s most celebrated culinary destinations.

The trip, scheduled for summer 2027, will allow eight students to experience French cuisine, culture and culinary traditions firsthand while learning from chefs and food professionals in what has been called the gastronomic capital of France.

“For me, when it comes to France, the number one thing I can think of is the pastries they have,” said culinary student Rhiannah Khimberlie Mae Ulit. “As someone interested in baking, I’m most excited to see and learn authentic and new techniques they have in that field.”

Student Ralf Adriane Bartolome said the opportunity represents more than just international travel.

“France has one of the most significant influences in the culinary world,” Bartolome said. “Traveling to France would give me the chance to learn more about their cuisine and other culinary techniques that they use.”

Advancing global culinary education

The France trip advances Leeward CC’s growing emphasis on global culinary education, following last year’s visit to Japan—the program’s first international learning opportunity for students. To build on that momentum, the department hosted a fundraiser in March to help cover expenses for the trip to France.

These opportunities complement the hands-on training students already receive, and expose students to experiences that cannot be replicated in a classroom setting.

“One of the strengths of our program is the variety of extracurricular activities we can provide to the students,” said Matt Egami, culinary arts program coordinator. “This gives them opportunities to experience the industry and the world in ways they may not have thought possible before.”

Egami added, “The inspiration and passion that this will unlock in our students will hopefully encourage them to believe in an expanded realm of possibilities for themselves.”

To support the student trip to France, donate to the .

—by Devon Bedoya

At 6 a.m., while many high school seniors are still getting ready for the day, Kenny Tsuru is already checking business emails, coordinating meetings and planning his next batch of ice cream.

“My day-to-day life can be hectic, but it’s something I’ve learned to manage,” Tsuru said.

The 18-year-old Pearl City High School senior is balancing classes, early college coursework through Leeward Community College, and his ice cream business, . His hard work is paying off, as he’s graduating with both his high school diploma and a certificate of achievement in management from Leeward CC in May.

He also became the youngest entrepreneur to complete ʻĀina to Mākeke, a food business program offered through Leeward CC’s Office of Workforce Development in partnership with Hawaiʻi Ag & Culinary Alliance and the college’s (WVAPDC), where Tsuru produces his ice cream.

“This moment means so much to me,” Tsuru said. “It represents all the hard work, dedication and commitment I’ve put into my education over the years.”

• Related ������Ƶ News story: “Teen ice cream entrepreneur chases dreams in Leeward CC food business program, ” February 24, 2026

Overcoming pain

Looking back on his journey, Tsuru says it was hard to imagine these milestones. It wasn’t long ago that he was navigating a new fibromyalgia diagnosis that, at times, left him in too much pain to walk or attend school in person.

“Now, being able to walk across the stage for two graduations this year makes everything feel even more meaningful,” he said.

His determination to succeed shows up in a schedule that rarely slows down. After his busy mornings, Tsuru heads to Pearl City High School for a full day of classes, then spends his evenings doing homework or making ice cream at the WVAPDC commercial kitchens. Despite the demanding pace, Tsuru said the experience helped him discover what he wants for his future.

Giving back

“I love connecting with people, sharing products I’m passionate about, and being able to give back to the community,” Tsuru said.

That purpose drives his work at Kenny Boy Ice Cream. He pledged 10% of 2026 profits to Make-A-Wish Hawaiʻi and donated another $5,000 to North Shore communities impacted by recent Kona Low storms.

This fall, Tsuru will continue his education at the University of Hawaiʻi at West Oʻahu, where he plans to pursue a bachelor’s degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across Hawaiʻi soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn’t change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

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.

University of Hawaiʻi Maui College is offering a special for summer and fall 2026, designed specifically for those eager to get trained and start working in the culinary industry quickly.

Each successful applicant will receive a $5,000 scholarship, which covers tuition for two summer 2026 classes, along with the cost of required knife kits and uniforms. Textbooks are available to borrow for free. In addition to the scholarships, those who complete the summer courses are guaranteed a spot in two high-demand fall 2026 classes.

“It’s an incredibly exciting time to enter the industry,” said Culinary Arts Program Coordinator Chef Craig Omori. “We’re looking for ten individuals who are ready to dive deep into the craft, science, and culture of cooking in professional kitchens. With workforce needs at an all-time high, a solid culinary education has become a universal passport. We’re proud to offer this scholarship program to those ready to launch their careers.”

Summer 2026 classes

• Fundamentals of Cookery—May 26 to July 3
• Fundamentals of Baking—July 7 to August 15

Fall 2026 semester classes

• Intermediate Cookery
• Batch Cookery

“The Summer Launchpad Scholarship helped me build culinary skills and jumpstart my career. It was an amazing experience where I’ve also gained lifelong friends,” said Stephanie Blanza, a 2025 scholarship recipient who is now a pastry cook at the Four Seasons Maui at Wailea.

Eligibility Requirements

• Applicants must pursue an associate of applied science degree or a certificate of achievement in the Culinary Arts Program
• Applicants must intend to be enrolled as a full-time culinary student in Fall 2026
• Applicants must enroll in and successfully complete both summer 2026 classes

The application deadline is Friday, April 24, at 4:00 p.m. Complete details and the application are available . Scholarship awardees will be notified via email or phone by Monday, April 28. Contact Omori at omoric@hawaii.edu with any questions.

Approximately 65 students from Hawaiian charter schools visited Kauaʻi CC in March for the annual Nā Pua Noʻeau Kauaʻi “Mad Skillz” event, an immersive, hands-on career exploration experience. Nā Pua Noʻeau is a ������Ƶ enrichment program for Native Hawaiian children in grades PreK–12.

During the event, high school students participated in one of four vocational pathways offered this year: culinary arts, agriculture, beekeeping or electrical installation and maintenance technology (EIMT). Each session was designed to provide students with practical, real-world skills.

“The primary goal is that within one hour, students walk away with a practical skill,” said Malia Chun, Nā Pua Noʻeau Kauaʻi coordinator. “We hope it gives them insight into whether that pathway is right for them, while also allowing Kauaʻi CC to showcase the incredible programs available here.”

Exploring career paths

In the beekeeping session, students created sugar scrubs using honey and jabong flower oil before tasting hot honey made with chili peppers. All ingredients were sourced directly from the Kauaʻi CC campus. While the activity sparked curiosity, some students noted they are still exploring different career paths.

Ninth grader Kaley Rapacon shared that although she enjoyed learning about the campus apiary, she plans to pursue automotive studies and eventually join her family’s business.

Fellow ninth grader Kulia Numazawa-Laranio, who is currently enrolled in Hawaiian Studies early college courses through Kauaʻi CC, is considering a future in EIMT. Despite that interest, she chose to explore beekeeping during the event.

“Beekeeping is one trade I haven’t experienced yet,” Numazawa-Laranio said. “I’m trying to stay open for college.”

Throughout the workshops, student mentors from the Waiʻaleʻale Project, who are actively pursuing these career pathways, joined the charter school students to talk story. Following the hands-on sessions, participants gathered to learn more about both the Waiʻaleʻale Project and the Kīpaipai Program for first-year students.

Student participants were given tools and materials related to their chosen field, and, organizers hope, a broader perspective on their future opportunities.

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.