There’s still time to apply for The Culinary Institute of the Pacific’s culinary training programs for experienced chefs and aspiring culinary high school students hosted at Kapiʻolani Community College in June.
The deadline to apply for the next two workforce development programs, Cohort 21 (June 15–19) and Cohort 22 (June 22–26), are open through May 29. Click here to learn more.
Each cohort will feature five-day training sessions “with access to world-class instruction without leaving the state,” according to CIP, thanks to an ongoing partnership with The Culinary Institute of America started by Chef Roy Yamaguchi. Both cohorts in June will be led by Chef Thomas B. H. Wong, who was born and raised in Hawai’i, with more than 35 years of culinary experience.
“This collaboration with CIA all started with a connection Chef Roy had, and DBEDT [The Hawaiʻi State Department of Business, Economic Development and Tourism] contracted will KCC to do the work. We have a three-year timeline to do 24 cohorts,” Grant Itomitsu, KCC Culinary Arts Department chairperson, told Aloha State Daily.
Since September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across Hawaiʻi’s foodservice sector, per CIP.
Itomitsu notes that “no student has had to pay for tuition" to date for this workforce program. Full tuition scholarships valued at $1,500 per student are provided by the Hawaiʻi Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund, the State of Hawaiʻi, the TSK Charitable Foundation and the Office of Hawaiian Affairs.
“We have a lot of great partnerships with Zippy’s and with the military, too, so we’ve been blessed with the support of donors that are paying for tuition for these culinary workers.”
He adds that one of the programʻs highlights is “utilizing agriculture that come from Hawaiʻi.” When it comes to sourcing ingredients, Itomitsu says they frequently use local vendors.
“We've actually had farmers in our program and they would bring some of their ingredients into class and share how they’d use it, their experience with it,” he said. “It’s a real dynamic learning experience, to get things picked fresh from a farm and figuring out how to incorporate it into a menu.”
Itomitsu says the program has evolved over time. A main focus now is “on the state’s plan to nourish the keiki of Hawai’i, which means working with DOE cooks and chefs, as well as high school students, who receive a certificate of completion. “DOE cafeteria workers have been amazing. They have a great skillset already.”
When asked what's gained through this program, he adds: “Building a community of culinarians is what we’re most proud of. Though the courses are over a short period of time, people get really close. And afterwards, when we have events or a restaurant needs help, these individuals can call each other and hui to help support the needs. That, and I think changing the mindset of what people can do in terms of cooking utilizing local products.”
“What we realize is the model is changing, and it’s changing not only between CIA and CIP, but it’s also changing with relationships that we have with students and how they are going into the workforce,” Itomitsu said. “Each and every partner … we’re finding such strength in working together. And I think this has truly been a lot more than we could have ever expected.”
Interested in supporting this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund? Contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.
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Kelsey Kukaua Medeiros can be reached at kelsey@alohastatedaily.com.
