During the 22nd Annual Ka Palapala Poʻokela Awards, Chef-Professor Kusuma Cooray of Kapiʻolani Community College was recognized with the Excellence in Cookbooks Award for her book, Ocean to Plate: Cooking Fish with Hawaiʻi’s Kusuma Cooray.
The 2015 Ka Palapala Poʻokela Awards celebration, held at the East-West Center at the University of Hawaiʻii at Mānoa, was presented by Hawaiʻi Book Publishers Association to recognize Hawaiʻi’s finest books and their authors, illustrators, designers and publishers over the past year. When translated from Hawaiian, the term “Ka Palapala Poʻokela” can mean “excellent or exemplary manuscript.”
Each year, nominations are judged in 12 categories and only two honors may be given in each category—Award of Excellence and Honorable Mention. Cooray was honored with the Award of Excellence in the cookbook category.
- Related: Chef Kusuma Cooray presents Ocean to Plate, November 19, 2014
John Richards, Kapiʻolani CC’s new department chair for culinary arts said, “In a very short time, I have come to know Kusuma as a treasure that has value beyond the kitchen. She is eminently respected and embraces the standard of excellence reflected in the college’s motto, “Kūlia I ka Nuʻu” (to strive for the highest). It is my great honor to know and work with Kusuma.”
More on Ocean to Plate
Cooray’s 200 entries entice the palette and each entry is considered a flavor-forward dish. Her Sri Lankan background contributes to delightful dishes that use exotic herbs and spices that blend with traditional and local ingredients.
Although her recipes focus on fresh fish from Pacific waters, she provides guidelines for substitutions as well as relishes, chutneys and sauces that enhance the dishes.
Her relaxed style is informational and engaging, raising interest in filleting skills, cooking techniques, everything from ocean to table. Her persona is as much an author as is a professor in the classroom .
