{"id":219380,"date":"2025-07-30T08:56:27","date_gmt":"2025-07-30T18:56:27","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=219380"},"modified":"2025-07-30T08:56:27","modified_gmt":"2025-07-30T18:56:27","slug":"cip-x-cia-fall-cohorts-open","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2025\/07\/30\/cip-x-cia-fall-cohorts-open\/","title":{"rendered":"Train with the culinary best: Registration for CIP<\/abbr> x CIA<\/abbr> fall cohorts open"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

\"Person <\/p>\n

Hawaiʻi<\/span>\u2019s 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<\/abbr>) x Culinary Institute of America (CIA<\/abbr>) Workforce Development Program at Kapiʻolani<\/span> Community College through August 25 at culinaryinstitute.hawaii.edu<\/a>. The new opportunity provides learning on seafood techniques and culinary innovations.<\/p>\n

\"Two<\/p>\n

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<\/abbr> and CIP<\/abbr>, continuing education credits and a digital badge. Full tuition scholarships, valued at $1,500 per student, are available through the Hawaiʻi<\/span> Ag & Culinary Alliance®<\/sup> CIP<\/abbr> x CIA<\/abbr> Workforce Development Scholarship Fund, made possible with the support of Jim and Lynn Lally, and HMS<\/abbr>Host.<\/p>\n

“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<\/abbr>.<\/p>\n

\"Person<\/p>\n

Master seafood and innovation<\/h2>\n

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<\/abbr>&D<\/abbr> and storytelling through food. CIA<\/abbr> Chef David Kamen will co-lead the innovation course.<\/p>\n

Since its launch in 2024, the program has trained more than 130 professionals across Hawaiʻi<\/span>\u2019s 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<\/span> resident or active military member stationed in Hawaiʻi<\/span>.<\/p>\n

Learn more and apply for the CIP<\/abbr> x CIA<\/abbr> fall cohorts<\/a>.<\/p>\n

\"Smiling<\/p>\n","protected":false},"excerpt":{"rendered":"

Master seafood techniques and culinary innovation in exclusive, scholarship-backed training.<\/p>\n","protected":false},"author":16,"featured_media":219385,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,181,63,71],"class_list":["post-219380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-institute-of-the-pacific","tag-kapiolani-community-college","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t