Students and instructors in the Hawaiʻi Community College Culinary Arts program recently received a special visit from Chef Alan Wong, a founding chef of Hawaiʻi Regional Cuisine and James Beard Award winner.
Wong led 76 students and instructors in a Hawaiʻi Culinary Education Foundation class focused on professionalism, excellence and dedication to local ingredients. He offered students and instructors a comprehensive exploration of flavor and palate development based upon his International Association of Culinary Professionals’ award-winning book, The Blue Tomato.
The Hawaiʻi Culinary Education Foundation is a nonprofit organization dedicated to the support of culinary training programs throughout the state to promote Hawaiʻi’s unique culinary traditions. The foundation provides Hawaiʻi’s culinary students access to the best knowledge and exposure to cutting-edge techniques through a variety of programs with local, national and internationally recognized chefs and food experts.
The students participated in tastings of beef, goat cheese, chocolate, passion fruit juice and coffee as Wong reviewed the Hawaiʻi Regional Cuisine and ethnic influences. He was assisted by his team, including Vice President of Development Leigh Ito, Marketing Manager Nicole Ng, Pastry Chef Michelle Karr-Ueoka, Sous Chef Gilbert Arangure and Restaurant Manager Cherie Yuen.
Wong encouraged supporting local farmers and producers, and offered motivational and professional advice to the students about seeking a career and succeeding in the business.