Mark your calendars, you won’t want to miss this!
Seattle chef and restaurateur Tom Douglas presents
“The Changing Center of the Plate”
Monday February 29, noon to 2 p.m.
KCC Ohia 118
One of the hottest food trends in 2016 is vegetables – not just a salad or a side dish, but vegetables taking center stage on the plate. According to food magazines, websites and vegetable centric restaurants already trending, vegetables will steal the show with the once prominent protein portion relegated to a side dish.
What does this mean for culinary professionals? Fresh, locally grown vegetables will be the star, minimally processed, but prepared with creative thought and techniques. Sweet, salty, sour, bitter, umami and spicy flavors will enhance the natural goodness of vegetables; add to that new flavor profiles from burning, charring, braising and roasting and the exotic spices and relishes from cuisines beyond Hawaii.
The James Beard award winning Seattle chef and restaurateur Tom Douglas – “the Charlton Heston of Seattle’s Epicurean Revolution who parts the waters of the briny Puget Sound while foraging mighty beast-filled forests in search of the rare but acidic and perfectly sweet purple huckleberry” – explains this phenomenon and presents some ideas on preparing vegetables that will delight diners. Check out Tom Douglas’ website: tomdouglas.com
Chef Grant Sato wins Global Taste of Korea Competition in Seoul Korea!
Please join us in congratulating Chef Sato on his big win in Korea. The competition was grueling but Chef Grant gave it his all and bought home the win! We are so proud of him!
Congratulations to our very own Chef Grant Sato on winning the 2015 Global Taste of Korea Hawaii Regional Contest. Chef Grant is now in Korea for the Semi-finals and then on to the finals. We wish Chef Grant all the very best of luck!
Join us for Mother’s Day Brunch. Call us at 734-9499 for more information.
Please join us for a multi course dinner of top grade farm raised Maguro from Northern Japan. Dinner to be prepared by Chef Takashi Kato and Chef Shingo Yamamoto of the Tuna Company Ltd., Japan.
When: April 21, 2015 5:30 pm
Where: Tamarind Room, Ohelo Bldg.
Price: $100 per person
Please call Kristy at 734-9499 for reservations. Seating is limited so call soon!
All proceeds will go to the Kapiolani Community College ACF Competition Team to help them get ready for the next competition in Kona, Hawaii next year. Mahalo for your support!
*** SPRING TUITION due by 4pm, Friday, December 12th ***
Just a reminder that spring tuition is due no later than 4:00 p.m., Friday, December 12th. Pay early to guarantee keeping your classes.
You may take advantage of the installment payment plan, where for a $30 fee, you can pay via installments to a credit or debit card, or via your checking or savings account.
Students receiving FAFSA should check to make sure your award is in order.
*** ELAND Fabrication Demonstration –
email firstname.lastname@example.org to sign up ***
Please email Chef Egami to sign up for next Friday’s December 12th, 2:30 p.m. eland fabrication demonstration in Ohia 118.
***** ACF Culinary Arts Expo – December 12th *****
***** Apply for fall 2015 – spring 2016 UH Scholarships Now – March 1, 2015 *****
Yes, you may now apply for fall 2015-spring 2016 UH scholarships.
Apply online at https://uhsys.scholarships.ngwebsolutions.com
- Please download your volunteer log sheet to the online application & turn in a hard copy to Lori
- Deadline to press the SUBMIT button to apply is 3/1/2015
- We have a good amount of culinary scholarships for the coming year.
- You may start your online application now and submit it later.
- Volunteer log sheet hours are required for CULN scholarships
- Last year, many CULN majors received other non-CULN scholarships on the basis of their essays.
As graduation is around the corner, we wanted to remind your ACFEF Accredited Program graduates of the opportunity for them to apply for certification with the American Culinary Federation. The process is so easy, but it’s not automatic. They must apply within one year. And if they join (or are already members), their certification is free!
Application + Associate’s or Bachelor’s Degree Transcript = Certified Culinarian or Certified Pastry Culinarian (depending on area of study)
Complete Application for ACFEF Accredited Associate Degree Program Graduates and send it in with final transcript that shows degree and graduation date.
Application + Certificate or Diploma Transcript + 1 year of work experience = Certified Culinarian or Certified Pastry Culinarian (depending on area of study)
Complete Application for ACFEF Accredited Certificate/Diploma Program Graduates and have your employer complete theEmployment Documentation Form and send both in with final transcript that shows certificate/diploma date.
Please let me know if you have any questions.
Lisa Emmons | Certification Administrator | American Culinary Federation, Inc.|
Culinary Arts Hawaiian Turkey to Go Dinners 2014
We will be doing a presale of our Hawaiian Thanksgiving Dinner to go. Click THANKSGIVING DINNER TO GO 2014 for more information
» Aug. 25 to Dec. 19: On display at the KCC Lama Library: South Asian Cuisine exhibition, featuring South Asian recipes prepared for Doris Duke by chef Kusuma Cooray will be on view, along with materials from the Shangri La Historical Archives; admission is free
» Oct. 6: Chef Cooking Demo by executive chef Hemant Oberoi and two master chefs from Mumbai’s Taj Hotel. Learn about Mughal cuisine through a lecture with Tajchefs, co-sponsored by Shangri La, Doris Duke Foundation for Islamic Art. Please join us for the Mughal cuisine cooking demonstration and tasting in the KCC auditorium,2:30 to 4:30 p.m. at Ohia Building, room 118; seating is limited; admission is free
Please call Culinary Arts at (808) 734-9499 for more information!
Kapi`olani Culinary and King’s Hawaiians new collaboration will bring a new food venue to our campus. The King’s Hawaiian Food Truck with be selling food on-campus Monday through Thursday in Lot A next to the Kopiko Building. All dishes will feature King’s Hawaiian products and will be grab and go though some tables and benches will be placed around the area should you want to sit and enjoy being outdoors.
Check out the write up on the truck by Diane Seo at Frolic Hawaii