{"id":233843,"date":"2026-05-08T16:29:31","date_gmt":"2026-05-09T02:29:31","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=233843"},"modified":"2026-05-08T17:14:40","modified_gmt":"2026-05-09T03:14:40","slug":"chefs-serve-up-delights-through-trainings","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/05\/08\/chefs-serve-up-delights-through-trainings\/","title":{"rendered":"Dessert time! 31 local chefs serve up delights through culinary trainings"},"content":{"rendered":"
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\"chef
Brianna Kaira Montes Ganzon<\/figcaption><\/figure>\n<\/p>\n

Thirty-one local culinary professionals graduated from a pair of training sessions that featured desserts through the Workforce Development Program, a collaboration between the Culinary Institute of the Pacific<\/a> (CIP<\/abbr>) at Kapi\u02bbolani<\/span> Community College and the Culinary Institute of America<\/a> (CIA<\/abbr>).<\/p>\n

\"\"Participants from the 19th and 20th cohorts received advanced culinary training and hands-on instruction from CIA<\/abbr> associate professor and Certified Master Baker Kristin Egan, helping strengthen Hawai\u02bbi\u2019s<\/span> growing food and hospitality industry.<\/p>\n

\u201cThis has been such a great experience. I have loved everyone that I\u2019ve worked with,\u201d said Egan. \u201cI get excited when people are excited. So, when you are working with people who want to understand, who want to learn, and you have something to share with them\u2014it like recharges me.\u201d<\/p>\n

Hands-on training in baking and pastry arts<\/h2>\n
\"chef
Kelly Ann Ramones<\/figcaption><\/figure>\n

Cohort participants spent five days of intensive, hands-on training, centered on creating dazzling and delicious desserts and pastries. In Cohort 19, \u201cFundamentals of Baking and Pastry Arts,\u201d attendees elevated their knowledge of doughs, batters, custards and chocolate work. Cohort 20, \u201cDessert Design in the Hot Kitchen,\u201d taught students how to craft show-stopping desserts and pastries without the traditional bakery setup. Participants received a certificate of completion from both CIA<\/abbr> and CIP<\/abbr>, as well as continuing education credits and a digital badge.<\/p>\n

\u201cThis is a perfect opportunity because we do have a hotline,\u201d said David Jay Ledee, owner of Mura Izakaya and Koloa Village Fish House on Kaua\u02bbi<\/span>. \u201cOn the hotline, it\u2019s a totally different situation when you have a pastry chef\u2014a dedicated pastry chef. And with this course, we get to learn how to do stuff quick with what we have on the hotline, in the kitchen.\u201d<\/p>\n

Supporting Hawai\u02bbi\u2019s<\/span> culinary workforce<\/h2>\n
\"desset\"
Cohort participants created dazzling and delicious desserts and pastries.<\/figcaption><\/figure>\n

Since launching in September 2024, the program has provided hands-on, advanced training to more than 215 culinary professionals representing Hawai\u02bbi\u2019s<\/span> vibrant culinary industry\u2014from hotels, resorts, restaurants and caf\u00e9s to health care, education, military, entrepreneurs and more.<\/p>\n

\u201cSince I own a taco business, it\u2019s not something that you would see me in particularly. But because I own my own business, I wanted to have more opportunities to branch out because I\u2019m not limited to just savory,\u201d said Kelly Ann Ramones, owner of Taco Kellz. \u201cThis is a great class because you\u2019re with other business owners, other people who are in this industry that can teach you and just be more comfortable with where you\u2019re at in life.\u201d<\/p>\n

Upcoming cohorts<\/h2>\n

The Workforce Development Program\u2019s next two cohorts will be held in June\u2014one aimed at deepening one\u2019s understanding of taste and food pairings using salt, fat, acid and heat, and the other for high school students interested in building a strong foundation in essential cooking techniques. For updates, visit culinaryinstitute.hawaii.edu<\/a>.<\/p>\n

To support this initiative through a charitable gift to the HACA<\/abbr> CIP<\/abbr> x CIA<\/abbr> Workforce Development Scholarship Fund, contact HACA<\/abbr> Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com<\/a>.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_media_grid element_width=”3″ css=”” grid_id=”vc_gid:1778293626670-a022ed97-ab2c-0″ include=”233903,233904,233902,233906,233901,233900,233899″][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

Thirty-one local culinary professionals graduated from the CIP<\/abbr> x CIA<\/abbr> Workforce Development Program after completing intensive hands-on culinary training.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,181,63,71,603],"class_list":["post-233843","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","tag-workforce-development","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