The University of Hawaiʻi Community Colleges System and Kapiʻolani Community College broke ground today on the Culinary Institute of the Pacific at Diamond Head located on the former site of the Cannon Club.
The Culinary Institute of the Pacific at Diamond Head will be home to the advanced professional certificate in culinary management that articulates into a bachelor of applied science degree at the University of Hawaiʻi at West Oʻahu. The $25-million first phase of the advanced culinary facility includes two single story laboratory buildings, outdoor cooking area, landscaping, the first of two parking lots and all the offsite utility infrastructure for the entire project. Future phases of the project will include an administration/faculty building, auditorium, classrooms, advanced patisserie and confisserie laboratories and a teaching restaurant.
Dignitaries who spoke at the ceremony included Hawaiʻi State Governor David Ige, UH Board of Regents Chair Randy Moore, UH President David Lassner, UH Vice President for Community Colleges John Morton, Culinary Institute of the Pacific Director Conrad Nonaka, Chef Roy Yamaguchi, Chef Alan Wong and student representative Tiffanie Masutani.
The Culinary Institute of the Pacific at Diamond Head will be the epicenter for culinary innovation in Hawaiʻi said Lassner.
Morton also praised the project. “It has taken many hands to reach this point of groundbreaking for the Culinary Institute of the Pacific on Diamond Head. When finished, the new site facilities will make it possible for chefs to continue their culinary and management education here at home and also help to make Hawaiʻi a destination for other culinary students from the mainland and Asia,” said Morton.
The facility plans to achieve Leadership in Energy and Environmental Design (LEED) Silver certification.