UH culinary students elevate healthy entrees for 7-Eleven

VIDEO NEWS RELEASE

University of Hawaiʻi
Contact:
Kelli Abe Trifonovitch, (808) 228-8108
Chief Communications Officer, UH Communications
Annika Streng, (808) 447-7181
Marketing Manager, 7-Eleven Hawaii
Posted: Dec 3, 2021

Leeward CC culinary student Kaleb Molina
Leeward CC culinary student Kaleb Molina
First place Vegan Rigatoni Bolognese by Kaleb Molina, Leeward CC
First place Vegan Rigatoni Bolognese by Kaleb Molina, Leeward CC
2nd place Furikake Fried Tofu and Gomoku Rice by Avery Serna, Kapi‘olani CC
2nd place Furikake Fried Tofu and Gomoku Rice by Avery Serna, Kapi‘olani CC
3rd place Ono Tofu (Spicy Braised Tofu) by Jihun Lee, Kapi‘olani CC
3rd place Ono Tofu (Spicy Braised Tofu) by Jihun Lee, Kapi‘olani CC

Link to video and sound (details below): https://bit.ly/3Dmj1D

WHAT:  Ten University of Hawai‘i culinary arts students competed in 7-Eleven Hawaii’s fourth competition to produce a better-for-you bento or entrée that will be sold at all 7-Eleven Hawaii locations for a limited time in 2022.

WHEN: Judging and winners announcement via Zoom on Friday, December 3, 2021. 

WHO: 

1st Place: $1,000, Kaleb Molina (Leeward CC), Vegan Rigatoni Bolognese (bow·

luh·nayz)

2nd Place: $750, Avery Serna (Kapi‘olani CC), Furikake Fried Tofu and Gomoku Rice

3rd Place: $250, Jihun Lee (Kapi‘olani CC), Ono Tofu (Spicy Braised Tofu)

WHY: To support local agriculture and local culinary talent.

HOW:  Criteria included:

  • Must be plant based (no meat)

  • Fits in a standard 7-Eleven Hawaii entrée container

  • No more than 900 calories per entrée/bento

  • “Good Source of Fiber” ≥5 grams of fiber per entrée/bento 

  • <10 grams fat content per entrée/bento

  • Must contain a minimum of two locally grown, caught or raised products

  • <$4 cost per serving (not including packaging)

  • All ingredients must mirror 7-Eleven Hawaii’s commissary cooking process, including being reheated in a microwave and displayed in a warmer for four hours without compromising flavor or appeal.

  • Adheres to USDA/FDA food safety guidelines

FINALISTS (all competitors and their dishes):

  1. Sierra Bumanglag (Kapi‘olani CC) | “Chicken” Mushroom Pasta

  2. Von Cariaga (Kapi‘olani CC) | Kalbi Cauliflower Japchae

  3. Aimee Chock (Kapi‘olani  CC) | Teriyaki Stir Fry with Mixed Rice

  4. Reymar Faraon (Leeward CC) | Eggplant and Tofu Adobo

  5. Jihun Lee (Kapi‘olani CC) | Ono Tofu (Spicy Braised Tofu)

  6. Kaleb Molina (Leeward CC) | Vegan Rigatoni Bolognese

  7. Avery Serna (Kapi‘olani  CC) | Furikake Fried Tofu and Gomoku Rice

  8. Rachel Smith (Kapi‘olani CC) | Nishime

  9. Dyan Tanaka (Kapi‘olani CC) | Mapo Mushroom

  10.  Jonas Valerio (Kapi‘olani CC) | Local Style Vegetarian Chili Over Rice

VIDEO: 

BROLL: (1:20)

:00-:08 7-Eleven Senior Category Manager Debbie Lee Soon announces winner on Zoom

:09-:12 1st Place Kaleb Molina preparing Vegan Rigatoni Bolognese 

:13-:19 2nd place Avery Serna preparing Furikake Fried Tofu and Gomoku Rice :20-:26 3rd place Jihun Lee preparing Ono Tofu (Spicy Braised Tofu)

:28-1:14 Shots of other finalists preparing their entrees

1:15-1:19 Zoom split screen Debbie Lee Soon and Kaleb Molina

1:20-1:42 1st, 2nd, 3rd place entrees stills

SOUND:

Kaleb Molina, Leeward CC student, 1st place winner/Vegan Rigatoni Bolognese, (:16)

“With vegan being on the rise, I think it’s important that culinary school brings flavors to you and it adapts your palate to new things and changes everything and your spectrum of taste and nutrition.”

Debbie Lee Soon, 7-Eleven Hawaii Senior Category Manager (on two shot with first place winner Kaleb Molina (:18)

“This was a really good flavor profile and we think customers who don’t eat vegan, they would eat this. So with a little bit of tweaking, we are going to introduce this dish early next year.”

Lauren Tamamoto, Kapi‘olani CC Culinary Innovation Center coordinator (:07)

“I think the students did a good job trying to increase the umami flavors without those animal proteins in it.”

Matthew Egami, Leeward CC Culinary Arts Program coordinator (:05)

“I think it is a really exciting opportunity for them to challenge themselves that way.”