Twenty-nine culinary professionals graduate from local workforce development program

Chef Mari Wills presents a dish she made as part of Cohort 13.

Chef Akira Fukushima works on his dish for Cohort 14.

Lynn Lally (wearing a checkered dress) connects with the chefs.

Certified Master Chef Victor Gielisse offers feedback to Cohort 14 chefs on their prepared dishes.

Chefs explored the journey of fish and shellfish, from sustainable sourcing to innovative prep.

Cohort 13 and 14 participants trained under one of the few certified master chefs in the United States

Link to photos and video: https://iq360.egnyte.com/fl/gF88pqFCg843

The Workforce Development Program, a collaboration between the Culinary Institute of the Pacific (CIP) at Kapi‘olani Community College and the Culinary Institute of America (CIA), graduated 29 local culinary professionals as part of its 13^th and 14^th cohorts. Graduates had the rare opportunity to train under CIA instructors, including Victor Gielisse—one of only 70 Certified Master Chefs in the U.S.—who led both cohorts.

Cohort participants spent five days on intensive, hands-on training that blended global culinary techniques with Hawai‘i-sourced ingredients. In Cohort 13, “The Craft of Seafood: Techniques from the Pacific,” participants explored the entire journey of fish and shellfish, from sourcing and sustainability to precise butchery and innovative cooking techniques. Cohort 14, “Application of Innovation Methodology to the Art of Culinary,” helped participants refine their skills in sensory evaluation, storytelling through food, and artistic presentation. Participants received a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge.

“Having someone teach you hands-on is truly priceless. Opportunities like this are a gift, and the access to knowledge offered through the Culinary Institute of the Pacific is the number one reason to participate,” said Miriam Olivas, chef and owner of Barrio Café, who was a member of Cohort 13.

Participants attended these courses at no cost thanks to scholarships provided by the Hawai‘i Ag & Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund. Scholarships for Cohort 13 were made possible by the generous support of Jim and Lynn Lally, and HMSHost.

“I thought it would be very useful to get my hands on in a more formal setting. The CIA and CIP are very auspicious and respected names in the culinary training industry,” said Kealoha Domingo, chef and founder of Nui Kealoha Catering.

Chef David Kamen, director of client engagement for CIA Consulting spearheads the program on the CIA side, and is also 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 college’s New York campus.

“What drives me is the fact that this is a workforce development project. It’s about how we, at the Culinary Institute of America, can collaborate with the Culinary Institute of the Pacific to provide workforce-level training, develop the chefs of the future, and strengthen the talent pool here in Hawai‘i,” said Kamen.

Continuing excellence

Since launching in September 2024, the CIP x CIA Workforce Development program has provided hands-on, advanced training to more than 150 culinary professionals representing a cross-section of Hawai‘i’s vibrant culinary industry—from hotels, resorts, restaurants and cafés to health care, education, military, entrepreneurs and more.

“Workforce development plays a critical role in strengthening Hawai‘i’s culinary industry by equipping local professionals with the skills, knowledge and experience needed to thrive in a very competitive field,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific and Culinary Institute of America graduate and trustee emeriti. “Programs like this ensure that local talent can access world-class training without leaving the islands, while fostering connections to Hawai‘i’s unique food culture and agricultural resources. By investing in the continued growth of culinary professionals, we can help build a resilient food system, support local businesses and farmers, and enhance Hawai‘i’s reputation as a premier culinary destination.”

The Workforce Development Program will continue in 2026 with more information about future cohorts to come. For updates, 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.

For images and video of the two cohorts, including interviews, please visit https://iq360.egnyte.com/fl/gF88pqFCg843. 

B-roll: 0:00
David Kamen, Director of Client Engagement at CIA Consulting Services Group: 1:16
Kealoha Domingo, chef and founder of Nui Kealoha Catering: 1:42
Miriam Olivas, chef and owner of Barrio Café: 2:16

FOR PRESS & MEDIA INQUIRIES, PLEASE CONTACT

Lisa Yamamoto | Public Information Specialist, Kapi‘olani Community College

lisany@hawaii.edu | 808-734-9136

Joshua Shon | Account Manager, iQ 360

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Kristen Lau-Grover | Director of Marketing & PR, Hawai‘i Ag & Culinary Alliance

kristen@hawaiifoodandwinefestival.com | 808-721-1849

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 dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 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. CIA, its faculty, and alumni were recently spotlighted in the culinary competition show Next Gen Chef on Netflix.

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.