News from The Hawai`i Culinary Education Foundation
For more information, visit: http://hawaiiculinaryfoundation.org/
Chef Alan Wong led 76 Hawaii Community College students and instructors in a comprehensive exploration of flavor and palate development based upon his International Association of Culinary Professionals (IACP) award-winning book, “The Blue Tomato.”
The students participated in tastings of beef, goat cheese, chocolate, passion fruit juice, and coffee.
Chef Wong reviewed Hawaii Regional Cuisine and the ethnic influences. He was assisted by his team: Leigh Ito, Vice President Development; Nicole Ng, Marketing Manager; Michelle Karr-Ueoka, Pastry Chef; Gilbert Arangure, Sous Chef and Cherie Yuen, Restaurant Manager.
Chef Wong, a Hawaii Regional Cuisine founding chef and James Beard award winner, encouraged supporting local farmers and producers. He offered motivational and professional advice about seeking a career and succeeding in the business.
Here is what the students had to say about the program: It helped me expand my thoughts, inspirational and motivational; Helped me to define my goals; I learned more than cooking–life lessons.
The Hawaii Culinary Education Foundation provides Hawaii’s culinary students and professionals access to cutting-edge knowledge and techniques through programs featuring visiting chefs, educational opportunities, and special fundraising events. Learn More. Donate. www.hawaiiculinaryfoundation.org