{"id":228236,"date":"2026-01-13T13:23:13","date_gmt":"2026-01-13T23:23:13","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=228236"},"modified":"2026-01-26T16:26:11","modified_gmt":"2026-01-27T02:26:11","slug":"culinary-bridges-global-techniques-hawaiian-culture","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/01\/13\/culinary-bridges-global-techniques-hawaiian-culture\/","title":{"rendered":"New culinary training bridges global techniques with Hawaiian culture"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

\"culinary<\/p>\n

The Culinary Institute of the Pacific<\/a> (CIP<\/abbr>) at Kapiʻolani<\/span> Community College has launched two new cohorts for its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA<\/abbr>), and full tuition scholarships are available. This year\u2019s cohorts emphasize strengthening the Native Hawaiian culinary workforce, with one program specifically developed in partnership with the Office of Hawaiian Affairs (OHA<\/abbr>).<\/p>\n

The five-day, hands-on training sessions are designed to support leadership growth and career advancement for Hawaiʻi\u2019s<\/span> experienced culinary professionals.<\/p>\n

Applications for both cohorts are open through January 26, 2026 on the CIP<\/abbr> website<\/a>.<\/p>\n

“This partnership with the Office of Hawaiian Affairs, Culinary Institute of America and the University of Hawaiʻi<\/span> reflects a shared commitment to investing in Native Hawaiian talent,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “By prioritizing access and removing financial barriers, these cohorts support chefs in strengthening their craft, stepping into leadership roles and continuing to shape Hawaiʻi\u2019s<\/span> culinary future.”<\/p>\n

Cohort 15: OHA<\/abbr> K\u016blana ʻĀina<\/span>: Culinary Essentials for Industry Professionals<\/h2>\n

\"fruits\"<\/p>\n

Scheduled for February 2\u20136, 2026, this cohort is part of OHA<\/abbr>\u2019s K\u016blana ʻĀina<\/span> Program, aimed at strengthening Native Hawaiian economic stability. The curriculum is customized by the CIA<\/abbr> to highlight Hawaiʻi<\/span>-based ingredients and culinary culture, with a focus on traditional canoe crops like kalo (taro), ʻulu<\/span> (breadfruit), and ʻuala<\/span> (sweet potato) applied within international culinary frameworks.<\/p>\n

Eligibility:<\/strong> Applicants must have a minimum of two years of culinary experience, or be currently enrolled in school or hold an associate\u2019s degree with at least one year of culinary experience. Full tuition scholarships, valued at $1,500, are available for eligible participants.<\/p>\n

Cohort 16: Culinary Applications in Global Cuisine: Train-the-Trainer<\/h2>\n

\"2<\/p>\n

Running February 9–13, 2026, this advanced course is designed for seasoned industry professionals and culinary educators. It focuses on instructional techniques and strengthening cultural literacy through the lens of global cuisines, preparing participants to become leaders and educators.<\/p>\n

Eligibility:<\/strong> Applicants must be 18 or older, a Hawaiʻi<\/span> resident, and have a minimum of two years of culinary industry experience. Full tuition scholarships, valued at $1,500, are available through the Hawaii Ag & Culinary Alliance CIP<\/abbr> x CIA<\/abbr> Workforce Development Scholarship Fund.<\/p>\n

Led by Chopped champion<\/h2>\n

Both cohorts are led by Chef Lance Nitahara, a CIA<\/abbr> associate professor and CIP<\/abbr> alumnus, who brings extensive experience, including two championship wins on Food Network\u2019s Chopped.<\/p>\n

Since its launch in September 2024, the CIP<\/abbr> x CIA<\/abbr> program has provided advanced training to more than 150 culinary professionals across Hawaiʻi\u2019s<\/span> foodservice sector.<\/p>\n","protected":false},"excerpt":{"rendered":"

Free culinary training highlights Hawaiʻi<\/span>-based ingredients and culture.<\/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":[184,181,33,63,71,603],"class_list":["post-228236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-institute-of-the-pacific","tag-hawaiian","tag-kapiolani-community-college","tag-uh-community-colleges","tag-workforce-development","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/228236","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=228236"}],"version-history":[{"count":4,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/228236\/revisions"}],"predecessor-version":[{"id":228720,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/228236\/revisions\/228720"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=228236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=228236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=228236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}