During the week of November 12–18, 2012, more than 100 restaurants on Oʻahu, Maui, Kauaʻi and Hawaiʻi Island will be participating in Restaurant Week Hawaiʻi, a seven-day celebration of the cuisine scene that will feature special menu items, promotions and discounts.
Diners can sample Hawaiʻi’s newest restaurants, dine at old favorites and taste a variety of exceptional dishes now being prepared by Hawaiʻi’s chefs using locally grown produce.
The goal of Restaurant Week Hawaiʻi, now in its fifth year, is to realize a vision of an advanced culinary campus, the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawaiʻi’s first four-year culinary program will go on to serve Hawaiʻi’s restaurant and hospitality industry and ultimately the greater community.
Culinary Institute of the Pacific at Diamond Head
A portion of the proceeds from Restaurant Week Hawaiʻi will support the Culinary Institute of the Pacific at Diamond Head.
The Culinary Institute of the Pacific at Diamond Head will be a state-of-the art, environmentally sustainable culinary campus that will include a signature restaurant open to the public, competition kitchen, demonstration theater, advanced Asian culinary lab, a patisserie classroom, imu pit and theme garden plots.
The institute will benefit students in Hawaiʻi who wish to hone their culinary skills and receive training in restaurant and business management.
Academic offerings will include a bachelor of applied science in culinary management to prepare students for leadership roles in hospitality and restaurant industries; an advanced professional certificate that will provide education and training in Asian, Pacific and Hawaiian cuisine and will prepare students and industry professionals for a four-year degree; and short-term professional courses providing continuing education for working professionals to sharpen their culinary and business skills.
