CULI­NARY COOL

HILuxury - - IN THE LOOP - — by Maya Wong

Ear­lier this year marked a ma­jor mile­stone for the next gen­er­a­tion of chefs in Ha wai‘i. The long-awaited Culi­nary In­sti­tute of the Pa­cific' s new Di­a­mond Head cam­pus opened its doors in spring, re­veal­ing a stun­ning prop­erty for fu­ture culi­nary stu­dents. The four-year culi­nary school has been in the works for more than 20 years as Dr. John Mor­ton, vice pres­i­dent of com­mu­nity col­leges in the Uni­ver­sity of Ha wai‘i sys­tem, set out to build a pris­tine culi­nary cam­pus from the ground up. The cam­pus' grand open­ing de­buted Phase I of the $25 mil­lion fa­cil­ity, de­signed by sus­tain­able ar­chi­tec­ture firm Fer­raro Choi. The fo­cus of Phase I is the in­sti­tute's two food l abs— one ded­i­cated to Asian cui­sine and the other to Western cui­sine. The in­dus­trial kitchens will serve as the stu­dents' home base to sharpen their knife skills, per­fect their mise en place, l earn the ba­sics of tra­di­tional and new Asian and Western cui­sine and more. The open­ing cel­e­bra­tion also in­vited sixKapi‘o lani Com­mu­nity Col­lege culi­nary grad­u­ates who went on to run their own suc­cess­ful restau­rants to cook for the cer­e­mony, in­clud­ing Ed Kenny ( Mud Hen Wa­ter, Town, Mahina & Sun's), Lance Kosaka ( Top of Waikiki), David Lukela ( Azure Restau­rant), Robynne Maii ( Fête) and Mark “Gooch” Noguchi ( Pili Group). Next up for the in­sti­tute is the con­struc­tion of Phase II, which will in­clude a restau­rant, au­di­to­rium and in­no­va­tion lab. cul in ary.kap io lani. hawaii. edu

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