{"id":203166,"date":"2024-09-05T09:06:44","date_gmt":"2024-09-05T19:06:44","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=203166"},"modified":"2024-09-05T09:06:44","modified_gmt":"2024-09-05T19:06:44","slug":"inaugural-cip-cia-collab","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2024\/09\/05\/inaugural-cip-cia-collab\/","title":{"rendered":"Inaugural CIP\/CIA<\/abbr> collab includes 东精影业<\/abbr>, culinary professionals"},"content":{"rendered":"Reading time: <\/span> 3<\/span> minutes<\/span><\/span>

\"Hands<\/p>\n

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

\"Culinary
Culinary Institute of the Pacific<\/figcaption><\/figure>\n

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 Hawaiʻi<\/span>-sourced ingredients. The first two intensives, ʻ\u0100ina-based Mediterranean Cooking<\/em> and Pacific Rim Plant-Forward Cooking<\/em>, will be taught by CIA<\/abbr> Consulting Director Chef David Kamen. Participants will earn a certificate of completion from both the CIA<\/abbr> and CIP<\/abbr>, including continuing education credits and a digital badge.<\/p>\n

The chefs represent a diverse cross-section of Hawaiʻi<\/span>‘s culinary industry. In addition to 东精影业<\/abbr>, participants are from the military, hotels, restaurants, farms, healthcare and the Hawaiʻi<\/span> Department of Education.<\/p>\n

\"Logo<\/p>\n

“We are thrilled to welcome our first 32 participants to this inaugural CIP<\/abbr> x CIA<\/abbr> 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<\/abbr> and CIP<\/abbr> students, graduates, and faculty who uphold a tradition of culinary excellence.”<\/p>\n

The members of the first two cohorts, selected from more than 50 applicants, are: Bricyn Afong (Hawaii\u2019s Only), Miravic Beloy (Sheraton Waikiki), Michelle Ching (Farm to Barn), Kealoha Domingo (Nui Kealoha), Cecilio Domingo (Monkeypod Kitchen), Alan Fujimoto (Hawaiʻi<\/span> CC<\/abbr> culinary alumni), Jonathan Fukui (Monkeypod Kitchen – Kapolei), Diana Gault (U.S. Army), Don Gusman (Grand Hyatt Kauai), Trevor Luke (FCH<\/abbr> Enterprises \/ Zippy\u2019s Restaurants), Lisa Masami (FCH<\/abbr> 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 \u2013 Waikiki), Roark Stallsmith (Mayas Tapas and Wine), Daniel Swift (Windward CC<\/abbr> workforce development coordinator), Eduardo Terrazas (U.S. Coast Guard), Philton Velasco (Hawaiʻi<\/span> CC<\/abbr> culinary faculty), Jeffrey Vigilla (Chef Point of View), Alex Yalap (Dukes \u2013 Waikiki), and Michael Yamauchi-Yamate (Luau Bombs).<\/p>\n

Scholarships provided<\/h2>\n

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\u2019s.<\/p>\n

“As Hawaiʻi<\/span>\u2019s 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.”<\/p>\n

Apply for cohorts 3 and 4<\/h2>\n

Applications for cohorts 3 and 4 opened on September 3 and will remain open until October 11, 2024 at culinaryinstitute.hawaii.edu<\/a>. Cohort 3 will focus on Small Dishes, Big Flavors – Appetizers, Hors d\u2019oeuvres, and Street Foods Using Hawaiian Ingredients<\/em> (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<\/em> (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<\/span> ingredients to help participants learn how to apply regional flavors to local ingredients.<\/p>\n

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<\/span> 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<\/span> resident. (Previously awarded applicants may also apply for Cohorts 3 and 4.)<\/p>\n

For more information on the CIP<\/abbr> x CIA<\/abbr> collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, visit culinaryinstitute.hawaii.edu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Culinary Institute of the Pacific and the Culinary Institute of America selected 32 local professionals for their first cohorts.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,181,61,63,71,66],"class_list":["post-203166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-institute-of-the-pacific","tag-hawaii-community-college","tag-kapiolani-community-college","tag-uh-community-colleges","tag-windward-community-college","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/203166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/comments?post=203166"}],"version-history":[{"count":4,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/203166\/revisions"}],"predecessor-version":[{"id":203173,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/203166\/revisions\/203173"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=203166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=203166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=203166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}