{"id":242744,"date":"2026-10-27T12:41:26","date_gmt":"2026-10-27T22:41:26","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=242744"},"modified":"2026-10-27T12:45:15","modified_gmt":"2026-10-27T22:45:15","slug":"leeward-cc-culinary-showcase","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/10\/27\/leeward-cc-culinary-showcase\/","title":{"rendered":"Leeward CC<\/abbr> culinary showcase supports next-gen talent"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>
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Culinary students help faculty and alumni chefs prepare dishes. (Photo credit: Kai Light & Lens Photography)<\/figcaption><\/figure>\n

Nearly 200 guests gathered at Leeward Community College on Saturday, October 24, for the second annual Culinary Arts Showcase. Held at the college\u2019s award-winning restaurant, The Pearl, the event brought together faculty chefs, distinguished alumni, and students under the theme “Yesterday\u2019s Lessons, Today\u2019s Creations,” featuring a 10-dish grazing menu inspired by each chef\u2019s professional journey.<\/p>\n

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Prospective students and their families tour teaching kitchens. (Photo credit: Kai Light & Lens Photography)<\/figcaption><\/figure>\n

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 consomm\u00e9, and strawberry romanoff featuring goat cheese panna cotta and strawberry shiso granita.<\/p>\n

Local ingredients, mentorship<\/h2>\n

“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.<\/p>\n

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The menu included savory dishes like ahi tataki. (Photo credit: Kai Light & Lens Photography)<\/figcaption><\/figure>\n

Alumni offerings highlighted the creative depth of the program\u2019s 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.<\/p>\n

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

The event delivered meaningful wins for both future and current culinary talent. Prospective students and their families gained an inside look at the college\u2019s 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.<\/p>\n

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Guests enjoy grazing-style dining experience. (Photo credit: Kai Light & Lens Photography)<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Chefs and aspiring talent blended local flavors at Leeward CC<\/abbr> to fuel future careers.<\/p>\n","protected":false},"author":16,"featured_media":242743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[184,377,65,71],"class_list":["post-242744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","tag-culinary","tag-culinary-arts-program","tag-leeward-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\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