Culinary Arts students in East and West Hawai‘i have been busy lately, both in the community and on campus.
One of the most significant events was the HFM Food Service 2013 Traveling Food Show, which visited Hawai‘i Community College Culinary Students on both sides of the island in late January.
One of the highlights of the HFM event was a presentation on charcuterie by Doug Kocol, the charcutier for Honolulu’s Salt Kitchen and Tasting Bar.
Kocol taught students charcuterie, which is the “art and end product of preparing cured or preserved meats, with a particular emphasis on pork,” according to an article about the event in West Hawaii Today.
In Hilo, Executive Sous Chef Nick Mastrascusa from the Four Seasons Resort Hualalai also gave a workshop on making gnocchi, a type of Italian pasta.
Soon after, on February 9, East Hawai‘i culinary students took their newfound knowledge of gnocchi and shared it with the community at the 11th Annual Chinese New Year Festival.
Students gave a presentation on gnocchi to an eager crowd and then gave delicious gnocchi and braised beef dishes to festival-goers.