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Scholarship-supported culinary training opens for high school students and industry professionals

Hands-on training sessions at the Culinary Institute of the Pacific

Hands-on training sessions designed for aspiring culinary high school students.

The (CIP) at has opened applications for two new cohorts of its Workforce Development Program, advanced culinary training developed in partnership with the (CIA).

The five-day, hands-on training sessions provide both experienced chefs and aspiring culinary high school students with access to world-class instruction without leaving the state.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the Hawaiʻi Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of Hawaiʻi (Cohort 21) and the TSK Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.

“Here, it’s about refinement and having more formal training by people who are masters of their craft,” said Ronnie Nasuti, executive chef of Tikis Grill & Bar and a Cohort 13 participant. “To have it right here, in our backyard, is a really awesome thing.”

Upon successful completion, participants will earn a certificate of achievement and continuing education hours from both the Culinary Institute of America and the Culinary Institute of the Pacific.

Cohort 21: Global Explorations of Taste and Technique
June 15–19, 2026

Designed for experienced chefs, this immersive course explores the science of taste, global flavor development and innovative cooking techniques. Participants will refine their skills through hands-on work with specialty ingredients, wine pairings and health-conscious cooking, culminating in a dynamic market basket challenge.

Eligibility requirements

• 18 years of age or older
• Minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting
• Hawaiʻi state resident or active military personnel stationed in Hawaiʻi
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)

Cohort 22: Culinary Foundations: Skills, Flavor and Creativity
June 22–26, 2026

Designed for high school students, this hands-on course builds essential kitchen skills—from knife work to plating—while exploring flavor through interactive tastings and challenges. Students will prepare a variety of dishes under the guidance of expert instructors.

Eligibility requirements

• Must be a current junior or senior in high school at the time of application
• Must have a recommendation from a culinary instructor, teacher or mentor
• If under 18, must have a signed parental/guardian consent form to participate
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
• Demonstrate an interest in pursuing a career in the culinary or hospitality industry

Both cohorts will be led by , a Culinary Institute of America professor at Greystone. Born and raised in Hawaiʻi, Wong brings more than 35 years of experience, including executive chef roles at United Airlines hubs in Washington D.C., New York and Portland; The Royal Hawaiian Hotel; Mauna Lani Bay Hotel; and Hotel Hāna. A certified executive chef and educator, he is known for championing local ingredients and mentoring the next generation of culinary professionals.

Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across Hawaiʻi’s foodservice sector.

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

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 the 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, an Innovation Center and Interactive Studio have been built and will soon be home to 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.

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 .

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 , follow HFWF on Instagram @HIFoodWineFest and Facebook at @HawaiiFoodandWineFestival.