{"id":62741,"date":"2017-07-25T15:55:13","date_gmt":"2017-07-26T01:55:13","guid":{"rendered":"http:\/\/www.hawaii.edu\/news\/?p=62741"},"modified":"2022-02-03T15:05:30","modified_gmt":"2022-02-04T01:05:30","slug":"worlds-most-influential-chef-at-kapiolani","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2017\/07\/25\/worlds-most-influential-chef-at-kapiolani\/","title":{"rendered":"\u2018World\u2019s most influential chef\u2019 kicks off Kapi\u02bbolani <abbr>CC<\/abbr> teaching series"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><div class=\"responsive-video-wrap\"><iframe loading=\"lazy\" width=\"620\" height=\"349\" src=\"https:\/\/www.youtube.com\/embed\/727pDtucIOU?showinfo=0\" title=\"Youtube video player\" allowfullscreen><\/iframe><\/div>\n<p>He\u2019s been called &ldquo;the world\u02bbs most influential chef&rdquo; by <em>Forbes<\/em> and named by <em>Time<\/em> magazine as one of the most influential people in the world. His restaurants in Brazil have earned a total of three Michelin stars. He is <a href=\"http:\/\/domrestaurante.com.br\/en\/home.html\">Chef Alex Atala<\/a> and <a href=\"https:\/\/www.kapiolani.hawaii.edu\/\"><span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> Community College<\/a> culinary students are awestruck.<\/p>\n<p>Atala spent time with <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr title=\"Community College\">CC<\/abbr> chefs and culinary students in July as part of the school\u2019s new Guslander Master Chef series. They prepared for pop-up dinners to be held at the school\u2019s <span aria-label=\"Leahi\">Le&#699;ahi<\/span> Concept Kitchen in Waik\u012bk\u012b.<\/p>\n<p>&ldquo;To work with Chef Atala, it\u2019s mind blowing&rdquo; said <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr title=\"Community College\">CC<\/abbr> student <strong>Reed Kikuta<\/strong>. &ldquo;A Michelin star chef coming to work with us the students and getting to learn from him and see his flavors.&rdquo;<\/p>\n<figure id=\"attachment_62761\" aria-describedby=\"caption-attachment-62761\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2017\/07\/kapiolani-culinary-atala.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2017\/07\/kapiolani-culinary-atala-260x165.jpg\" alt=\"chef Atala speaking to a group of people in chef uniforms\" width=\"260\" height=\"165\" class=\"size-medium wp-image-62761\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2017\/07\/kapiolani-culinary-atala-260x165.jpg 260w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2017\/07\/kapiolani-culinary-atala.jpg 620w\" sizes=\"auto, (max-width: 260px) 100vw, 260px\" \/><\/a><figcaption id=\"caption-attachment-62761\" class=\"wp-caption-text\">Alex Atala (left) with <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr title=\"Community College\">CC<\/abbr> instructors and students.<\/figcaption><\/figure>\n<p>Atala is known for his emphasis on native Brazilian ingredients. &ldquo;Keep proud to be local. This is very important message,&rdquo; Atala said.<\/p>\n<p>While in <span aria-label=\"Hawaii\">Hawai&#699;i<\/span>, Atala got to sample Hawaiian foods ranging from &#699;opihi to laulau.<\/p>\n<p>&ldquo;Hawaiian food has really impressed me for the simplicity on one hand or maybe primitivity,&rdquo; Atala said. &ldquo;On the other hand \u2013 (Hawaiian food\u2019s) sophistication, complexity and deliciousness.&rdquo;<\/p>\n<p>His message to the students was to push local food to the next step, and that cooking is more than food.<\/p>\n<p>Atala said, &ldquo;Keep proud to be local. Use local flavors. And try to use your cuisine to do something delicious for who comes and you are going to serve, but always the same delicious for (those) who supply us.&rdquo;<\/p>\n<p><strong>Pop-up dinner information:<\/strong><\/p>\n<ul>\n<li>Wednesday, July 26 &#8211; Doors open at 6 p.m., seating at 6:30 p.m. (50 max)<\/li>\n<li>Thursday, July 27 &#8211; Doors open at 6 p.m., seating at 6:30 p.m. (50 max)<\/li>\n<\/ul>\n<p>Price per person is $250.00 inclusive (with wines paired by Master Sommelier Patrick Okubo)<\/p>\n<p><strong>Menu:<\/strong><\/p>\n<ul>\n<li>Oysters with cupua\u00e7u sorbet, whiskey and mango crisps<\/li>\n<li>Heart of palm fettucine with Yanomami mushroom<\/li>\n<li>Onaga filet with acai puree and aromatic pepper<\/li>\n<li>Braised local brisket with bacuri chutney and cumari chili<\/li>\n<li>Smoked Roasted mango with puxuri cream<\/li>\n<\/ul>\n<p>All reservations should be made through <strong>Kristy Kiesel<\/strong> at (808) 734-9499. <\/p>\n<p><em>&#8212;By Kelli Trifonovitch<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Alex Atala worked with <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr title=\"Community College\">CC<\/abbr> chefs and culinary students as part of the Guslander Master Chef series.<\/p>\n","protected":false},"author":16,"featured_media":62757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,12],"tags":[184,63,71,56],"class_list":["post-62741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","category-video","tag-culinary","tag-kapiolani-community-college","tag-uh-community-colleges","tag-video-2","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Chef Alex Atala worked with Kapiolani Community College chefs and culinary students as part of the Guslander Master 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