UH Community College culinary students learn, taste from top chefs
VIDEO NEWS RELEASE
Kapiʻolani Community College
About 100 students attended the culinary conference.
Chef Tu David Phu, filmmaker of the Emmy-nominated Bloodline.
Ikura topped summer roll bites with Chef Tu David Phu's fish sauce.
Jeremy Umansky and Rich Shih discuss koji.
Link to video and sound (details below); https://bit.ly/3Bvcl7a
WHAT: The next generation of local chefs got to hear from and engage with internationally prominent chefs, influencers and innovators at the Kapi‘olani Community College and Culinary Institute of the Pacific (CIP) student conference, Near and Far 2022: Cool Ideas and Hot Food.
WHO: More than 100 culinary students from Kapi‘olani CC
WHERE: Kapi‘olani CC campus
WHEN: September 22, 2022
WHY: This was day two of the conference and was held to benefit the next generation of culinary professionals at the UH Community Colleges. Day one of the inaugural conference, hosted by Kapi‘olani CC and CIP, was held on September 21 and was open to the public.
The student conference program included:
-
Cooking demonstration with Chef Tu David Phu. The filmmaker of the Emmy-nominated Bloodline shared his food journey and the importance of knowing who you are and where you come from.
-
Taste and talk on culture and identity with Eric Kim, New York Times writer and author of Korean American: Food That Tastes Like Home.
-
Learning about koji (a substance made by combining a cultivated mold with rice, soy or other foodstuffs, used to make fermented foods and drinks) with Rich Shih and Jeremy Umansky, coauthors of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie).
-
Sampling products from Hawai‘i General Store, Kupu Place and Mana Ai.
VIDEO:
BROLL: (1 minute, 47 seconds)
0:00-0:55 - Chef Tu David Phu’s presentation and tasting
0:55-1:20 - Eric Kim’s presentation and tasting
1:20-1:47 - Presentation about koji and tasting
SOUND:
Phong Jr. Huynh, Kapi‘olani CC culinary student (9 seconds)
“And I learned that even though you may just have food scraps, you can still make many, many dishes that can become something awesome like that summer roll we made in class.”
Senala Poe, Kapi‘olani CC culinary student (11 seconds)
“You can become a chef from any experience and you donÊ»t have to be from a place of privilege to become an amazing chef and inspire others.”
Grant Itomitsu, Kapi‘olani CC culinary arts department chair (17 seconds)
“This is the first step in looking towards what we may be able to do to bring a culinary food summit, where we can bring educators from all around the world, bring all our students from across the state, meet for several days and have this different format in which we do education.”