Inaugural CIP/CIA collab includes UH, culinary professionals

The Culinary Institute of the Pacific logo

Applications for new training programs will remain open until October 11, 2024

The University of Hawaiʻi is well represented among the culinary professionals selected for a new collaboration between the Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College and the Culinary Institute of America (CIA). The CIP and the CIA announced the 32 participants for the inaugural workforce professional development program in early September.

This groundbreaking workforce and professional development program aims to elevate the skills of professional chefs and cooks through five-day culinary intensives, with a special focus on using Hawai‘i-sourced ingredients. The first two intensives, ‘Āina-based Mediterranean Cooking and Pacific Rim Plant-Forward Cooking, will be taught by CIA Consulting Director Chef David Kamen. Participants will earn a certificate of completion from both the CIA and CIP, including continuing education credits and a digital badge. 

The chefs represent a diverse cross-section of Hawaiʻi's culinary industry. In addition to UH, participants are from the military, hotels, restaurants, farms, healthcare and the Hawaiʻi Department of Education. 

"We are thrilled to welcome our first 32 participants to this inaugural CIP x CIA workforce development program, which is deeply rooted in our local cuisine and culture," said Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific. "Beyond the training, this program offers these cooks and chefs the opportunity to join a global network of CIA and CIP students, graduates, and faculty who uphold a tradition of culinary excellence."

The members of the first two cohorts, selected from more than 50 applicants, are: Bricyn Afong (Hawaii’s Only), Miravic Beloy (Sheraton Waikiki), Michelle Ching (Farm to Barn), Kealoha Domingo (Nui Kealoha), Cecilio Domingo (Monkeypod Kitchen), Alan Fujimoto (Hawaiʻi CC culinary alumni), Jonathan Fukui (Monkeypod Kitchen - Kapolei), Diana Gault (U.S. Army), Don Gusman (Grand Hyatt Kauai), Trevor Luke (FCH Enterprises / Zippy’s Restaurants), Lisa Masami (FCH Enterprises), Giovanni Mazzarella, Mari McClenney (BiteLogic, Kaiser High School - Culinary), Joe McGinn (Hawaii Natural Farming), Lars Mitsuda (Moanalua High School - Culinary), Chris Robinson (Dukes Waikiki), Leah Julianni Rodriguez (Fairmont Kea Lani), Yuya Sai (Monkeypod Kitchen – Waikiki), Roark Stallsmith (Mayas Tapas and Wine), Daniel Swift (Windward CC workforce development coordinator), Eduardo Terrazas (U.S. Coast Guard), Philton Velasco (Hawaiʻi CC culinary faculty), Jeffrey Vigilla (Chef Point of View), Alex Yalap (Dukes – Waikiki), and Michael Yamauchi-Yamate (Luau Bombs).

Scholarships provided

The first series of classes begins on September 16. The Hawaii Tourism Authority provided the majority of tuition scholarships for the 32 inaugural participants. Additional funding support was also provided by the Coast Guard Foundation and Zippy’s.

"As Hawaiʻi’s visitor industry continues its recovery from the pandemic and recent wildfires, culinary experiences will play an increasingly crucial role, as destinations become more competitive and travelers become more discerning," said Mufi Hannemann, chairman of the Hawaii Tourism Authority Board. "By investing in culinary workers now, employers have the opportunity to retain the best and most talented individuals by motivating them and offering opportunities for growth and advancement."

Apply for cohorts 3 and 4

Applications for cohorts 3 and 4 opened on September 3 and will remain open until October 11, 2024 at culinaryinstitute.hawaii.edu. Cohort 3 will focus on Small Dishes, Big Flavors - Appetizers, Hors d’oeuvres, and Street Foods Using Hawaiian Ingredients (October 28–November 1, 2024) to explore a variety of globally inspired small dishes, including tapas, mezzes and sushi, as well as an array of international street foods. Cohort 4 will cover American Regional Cuisines (November 4–8, 2024) and will lead participants through a journey of North, Central, and South America, as well as the Caribbean Islands, to explore the cultural influences that have shaped the cuisines of these regions. Both courses will prominently feature Hawaiʻi ingredients to help participants learn how to apply regional flavors to local ingredients.

Each five-day series costs $1,500 per student. Applicants must be 18 or older and have at least three years of culinary experience in a hotel, resort, or restaurant kitchen to apply. The Hawaiʻi Ag & Culinary Alliance will provide full 100% tuition scholarships for up to 32 participants. To qualify for this scholarship, applicants must meet the minimum requirements and be a Hawaiʻi resident.  (Previously awarded applicants may also apply for Cohorts 3 and 4.)

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, visit culinaryinstitute.hawaii.edu.

ABOUT CULINARY INSTITUTE OF PACIFIC
The programs at the Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College planted its roots in 1946, then known as the “Hotel and Restaurant” program, under the Territorial Department of Public Instruction located at the Palama Settlement facilities. Since then, the program has moved from the Ala Wai Clubhouse to the Pensacola Campus to where it currently stands along the slopes of Lē‘ahi. The program has recently expanded its footprint to include the Culinary Institute of the Pacific at Diamond Head where two state-of-the-art culinary laboratories have been built and will soon be home to three prized facility additions: a Tasting Studio, the Food Creativity Center, and the highly anticipated CIP restaurant. The CIP program prides itself as a conduit for supporting the State of Hawai‘i’s culinary industry through a multitude of educational avenues, both short and long term, including bachelor’s degree transfer pathways, associate degrees, certificates, workforce development, and non-credit programming. The Culinary Institute of the Pacific programs extend across the University of Hawaiʻi Community Colleges System including programs at Leeward Community College, Kauaʻi Community College, Maui College, and Hawaiʻi Community College. For more information, visit: https://culinaryinstitute.hawaii.edu/

ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.