Reserve your seat for Near and Far 2022 - Cool Ideas, Hot Food

Inaugural Culinary Institute of the Pacific food conference to convene in September

Tu David Phu, chef and filmmaker of Emmy-nominated Bloodline

Tu David Phu, chef and filmmaker of Emmy-nominated Bloodline

Eric Kim, Photo Credit Jenny Huang

Jeremy Umansky, co-author of Koji Alchemy, photo credit Angelo Merendino

Rich Shih, co-author of Koji Alchemy, photo credit Catherine Dzilenski, Idlewild Photo

Koji Alchemy Book Cover

Korean American by Eric Kim, Book Cover

Tu David Phu, chef and filmmaker of Emmy-nominated Bloodline

Alyse Whitney, Editor, Writer and Video Host

Honolulu, Hawai’i - Tickets are available now for NEAR AND FAR -Cool Ideas, Hot Food conference on September 21 at the Queen Kapi‘olani Hotel.  The theme for this inaugural food conference, hosted by Kapi‘olani Community College (KCC) and Culinary Institute of the Pacific (CIP), is “Resetting the 21st Century Table,” focused on catalyzing the connections between food, culture and technology in creating healthy and economically diverse communities.  Celebrated chefs, culinary thought leaders and local food producers from near and far will gather for a day of interactive sessions, panel discussions, a lineage-inspired lunch and a farm-to-glass pau hana reception to share how they are helping to drive a new economy and shift towards regenerative models of community and tourism.

Some of the guest speakers scheduled to present at the 2022 conference include Helena Norberg-Hodge (virtual) author, documentary filmmaker and founder of international non-profit Local Futures, a pioneer of the new economy movement; Tu David Phu, chef and filmmaker of Emmy-nominated Bloodline; Eric Kim, New York Times staff writer and the author of Korean American: Food That Tastes Like Home (Clarkson Potter, 2022); Kūhiō Lewis, CEO of the Council for Native Hawaiian Advancement (CNHA) which was recently awarded a $100 million multi-year contract to boldly transform Hawaiʻi’s chief economic driver, tourism, towards a regenerative model; Rich Shih and Jeremy Umansky, co-authors of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation; Adam Watten, Director of Food Systems for Common Ground Kauai and Culinary Manager for CG Ventures, whose expertise in vertical supply chain integration is evidenced in his founding of Hanai Market, a local food retail outlet that exclusively sells Kauai-grown and Kauai-made products to the local market; and Editor, Writer and Video Host Alyse Whitney, who was formerly the managing editor of Cravings by Chrissy Teigen.

Tickets for the Near and Far 2022 conference are $225 per person and available for purchase at https://culinaryinstitute.hawaii.edu/nearandfar2022/.  Discounted Early Bird registration priced at $195 per person ends on August 31.  Lunch and Farm to Glass Pau Hana reception are included in ticket price. Pau Hana reception starts at 4:30 p.m., immediately following the conference; attendees must be at least 21 to attend.

For group ticket purchases contact Linh Hoang Poe at linh.hoang@uhfoundation.org or call 808 734-957.

The Culinary Institute of the Pacific (CIP) is a state-of-the-art culinary center offering academic and non-credit programs in the culinary arts and food science. The CIP is a statewide network and part of the Kapi‘olani Community College campus. Uniquely positioned to serve as a magnet for students, researchers and corporations from across the globe seeking the skills, knowledge and expertise in 21st-century food systems, CIP is located on the slopes of Diamond Head.  CIP’s 7.8 acre campus includes Asian and Western food labs and a culinary innovation center.  A 50-seat interactive tasting studio, culture center with dining facilities and a new culinary innovation center will open in 2023.

Images are available: NEAR and FAR IMAGES 

CONTACTS:

Candice Kraughto, (808) 551-8533, candice.kraughto@gmail.com

Melanie Kosaka, (808) 479-0624, melanie@firstdaughtermediaworks.com