The collaboration between Kapiʻolani Community College, the Culinary Institute of the Pacific, and The Culinary Institute of America (CIA) introduces a groundbreaking workforce and professional development program. This initiative is set to offer weeklong courses focusing on the cuisines of the Pacific Rim, Asia, Latin America, among other global and plant-forward cuisines, starting early fall. The program, launching on September 16-20, represents a significant step towards enriching Hawaiʻi's culinary landscape and supporting the local and visitor industries by fostering a community of skilled culinary professionals.
Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific, emphasized the importance of this collaboration in elevating the institute's status and contributing to the culinary education sector. The partnership with CIA, known for its world-class culinary education, is expected to bring specialized classes and expertise to Hawaiʻi, benefiting both aspiring chefs and industry professionals. The program's first phase will feature eight to 12 one-week-long courses over the next year, set against the scenic backdrop of Diamond Head, offering a unique learning environment.
Chef David Kamen, director of client experience at CIA Consulting, highlighted the program's role in strengthening the talent pipeline in the islands. This initiative not only aims to provide hands-on culinary training but also to ensure the sustainability and growth of the foodservice and hospitality workforce in Hawaiʻi. For more information on The Culinary Institute of America, visit https://www.ciachef.edu.
