Applications now open for Kapiʻolani CC CIP and CIA workforce development program

Full scholarships available through Hawai‘i Ag & Culinary Alliance’s CIP x CIA Fund

Applications are now open for the next two cohorts of the Workforce Development Program, a partnership between the Culinary Institute of the Pacific (CIP) at Kapi‘olani Community College and the Culinary Institute of America (CIA). Participants will have the unique opportunity to train under one of the few Certified Master Chefs in the United States. Cohort 13 and Cohort 14 will take place in September with full tuition scholarships available for qualified applicants, allowing participants to learn at no cost. 

Each five-day course will elevate Hawai‘i’s culinary talent through intensive, hands-on training led by CIA faculty, blending global culinary techniques with Hawai‘i-sourced ingredients. Full tuition scholarships are available for Cohorts 13 and 14, valued at $1,500 per student, through the Hawai‘i Ag & Culinary Alliance^® CIP x CIA Workforce Development Scholarship Fund. Scholarships for Cohort 13 are made possible by the generous support of Jim and Lynn Lally, and HMSHost. Cohort applicants must be 18 or older with a minimum of three years of culinary experience in the kitchen of a hotel, resort or restaurant. They must also be either a Hawai‘i state resident or active military personnel stationed in Hawai‘i. Applications for Cohorts 13 & 14 are open through August 25, 2025 at culinaryinstitute.hawaii.edu.

Cohort 13, “The Craft of Seafood: Techniques from the Pacific,” will run from September 15-19, 2025. Participants will explore the entire journey of fish and shellfish, from sourcing and sustainability to precise butchery and innovative cooking techniques. They’ll learn to break down whole fish with confidence, master classic and contemporary methods such as poaching, steaming, grilling and curing, and develop flavor-forward seafood dishes that celebrate both local traditions and global influences.

Cohort 14, “Application of Innovation Methodology to the Art of Culinary,” will run from September 22-26, 2025. This dynamic course integrates culinary artistry with innovation methodology, guiding participants through design thinking principles, flavor system exploration, and disciplined menu research and development practices. The course culminates in a freestyle challenge, where teams use a basket of ingredients to design a plant-forward menu concept based on strategic criteria introduced during the program. Throughout, participants will refine their skills in sensory evaluation, storytelling through food, and artistic presentation.

Upon completion, participants will receive a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge

Both cohorts will be led by Chef Victor Gielisse, a partner with CIA Consulting Services Group. Chef Gielisse is one of 70 Certified Master Chefs (C.M.C.) in the United States, earning the Crystal Chef Award for the highest score in the C.M.C. examination. Over the past two decades, he’s played a significant role in the growth and evolution of CIA, having served as the dean of the Culinary, Baking, and Pastry Studies Program; associate vice president and managing director of the CIA Consulting Group; and vice president of advancement. 

Chef David Kamen will be assisting Chef Gielisse with Cohort 14, “Application of Innovation Methodology to the Art of Culinary.” Chef Kamen is the director of client engagement for CIA Consulting Services Group. He’s responsible for the planning and management of custom projects for professional foodservice operations. Previously, he taught multiple courses in CIA’s degree programs as an instructor and served as executive chef for St. Andrew’s Café, one of five award-winning public restaurants on the Hyde Park, NY campus. 

Since launching in September 2024, the CIP x CIA Workforce Development program has provided hands-on advanced training for 132 culinary professionals representing a cross-section of Hawai‘i’s vibrant culinary industry—from hotels, resorts, restaurants and cafes to health care, education, military, entrepreneurs and more. 

“This partnership with the Culinary Institute of America brings an unparalleled opportunity for working professionals to learn directly from some of the most accomplished chefs in the industry,” said Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific. “Whether you’re refining seafood techniques or learning how to innovate in the kitchen, these immersive courses elevate our culinary community with the skills, confidence and inspiration to thrive—right here at home.”

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit culinaryinstitute.hawaii.edu. To support this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

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. 

ABOUT HAWAI‘I AG & CULINARY ALLIANCE^®
The Hawai‘i Ag & Culinary Alliance (HACA) is dedicated to forging a vibrant link between our world-class culinary events and the advancement of culinary education, from community colleges to four-year universities. Founded in 2011 as a 501(c)(3) nonprofit organization, HACA’s mission is to elevate Hawai‘i’s culinary and agricultural sectors, enriching both the visitor industry and local community. As the parent organization of the Hawai‘i Food & Wine Festival^® (HFWF)—the premier epicurean destination event of the Pacific, HACA has donated $5 million to local community and ‘āina-based organizations that support food sustainability, culinary education and agriculture. For more information, visit www.HFWF.me, follow HFWF on Instagram @HIFoodWineFest and Facebook at @HawaiiFoodandWineFestival.