Applications open for Kapiʻolani CC’S CIP and CIA culinary workforce development program

Culinary Institute of the Pacific and Culinary Institute of America Workforce Development Program

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Culinary Professionals encouraged to apply for full tuition scholarships, supported by Sysco Hawaii and Hawai‘i Ag & Culinary Alliance

Kapi‘olani Community College’s Culinary Institute of the Pacific (CIP) and the Culinary Institute of America (CIA), is accepting applications for Cohort 7 and 8 of its Workforce Development Program, taking place in March 2025. This transformative initiative is designed to elevate Hawai‘i’s culinary workforce through intensive five-day courses that emphasize integrating Hawai‘i-sourced ingredients with global culinary techniques. Full tuition scholarships provided by Sysco Hawaii through the Hawai‘i Ag & Culinary Alliance’s CIP x CIA Workforce Development Scholarship Fund, will be awarded to selected applicants who will have access to this exceptional opportunity free of charge.

Applications for Cohorts 7 and 8 of the Workforce Development Program are open through February 26, 2025, at culinaryinstitute.hawaii.edu. Eligible applicants must be 18 years of age or older, have at least three years of culinary experience in the kitchen of a hotel, resort or restaurant, and be either a Hawai‘i State resident or active military personnel stationed in Hawai‘i.

Building on the success of previous cohorts, the program has trained over 70 chefs and culinary professionals since its launch in September 2024, offering courses in ‘Āina-based Mediterranean Cooking; Pacific Rim Plant-Forward Cooking; Small Dishes, Big Flavors – Appetizers, Hors d’oeuvres and Street Food; American Regional Cuisines; Asian Ingredients, Techniques and Flavors; and Vibrant Dishes of Latin America. After receiving a record number of applications for Cohorts 5 and 6, the following culinary professionals were selected to participate in Cohorts 5 and 6 of the Workforce Development Program, representing a diverse cross-section of Hawai‘i’s culinary industry:

• Hotels and Resorts: Devin Kouchi (The Royal Hawaiian Hotel Waikiki), Mia Sloan (100 Sails at Prince Waikiki)
• Restaurants and Cafés: Gwyneth Alessandra Balantac (Istanbul Hawai'i), Jhon Cliff Bumanglag (Istanbul Hawai'i), Gordon Burke (GOEN Kailua), Micah Davis (Na‘au), Kyle Foley (Farm to Barn Café), Reina Lipman (Monkeypod Kitchen Waikiki), Edmund Llamelo (Ganotisi's Pacific Rim Cuisine), Neal Nakasone Jr (MW Restaurant), Miriam Olivas (Barrio Café), Isaac Poasa (Meikiko Cantina), Kristin Ann Rivera (Bar Māze), Kendricke Severance (Aburiya Ibushi), Timote Tupou (Kono’s Restaurant)
• Healthcare and Education: Michael John Bernaldez (The Queen's Medical Center), Shantell Calarruda (CARE Hawaii), Tiffany Anela Kahapea (Queen Lili'uokalani Trust), Mari Wills (Kaiser High School).
• Military and Services: David A Marcelli (U.S. Army), Lesley Mendez (U.S. Army), Francisco Navarro (U.S. Army)
• Entrepreneurs and Others: Francisco Carrillo (Private Chef), Land Le (Roberts Hawaii, Regency Culinary Services), Justine Ma (Farm to Table Hawaii), Kayla Morikami (Sweet Revenge), Kelly Ann Ramones (Tacokellz), Jose Andres Zavala (Sodexo Hawaii)

“The overwhelming demand for this program speaks volumes about the need for continuing culinary education in Hawai‘i," said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. "By supporting chefs with top-tier training and leadership development, this initiative not only elevates individual careers but also strengthens the entire culinary community in Hawai‘i.”

A 2022 Visitor Industry Workforce Needs Assessment by the Hawai‘i Tourism Authority identified culinary staff as among the most in-demand and difficult-to-fill positions in Hawai‘i's workforce. The CIP program directly addresses these gaps by providing hands-on advanced training for culinary professionals, ensuring they can meet the evolving demands of Hawai‘i’s vibrant hospitality industry.

Returning to Hawai‘i to lead Cohorts 7 and 8 this March is Chef Tom Wong, a distinguished instructor at the CIA’s Greystone Campus in Napa Valley and an alumnus of both the Culinary Institute of America and Kapi‘olani Community College. Chef Wong’s impressive career spans 35 years in the luxury hospitality industry throughout the U.S., including executive chef positions at the Royal Hawaiian Hotel and the Mauna Lani Bay Hotel and Bungalows, as well as features on the Discovery Channel’s Great Chefs of Hawaii and Great Chefs of the World.

Cohort 7 (March 24–28, 2025) will offer A Taste of France—a rigorous exploration of French cuisine, highlighting regional flavors, classical and contemporary techniques, and the integration of Hawaiian ingredients to create unique dining experiences. Cohort 8 (March 31–April 4, 2025) explores the rich culinary heritage of Italian cuisine through A Taste of Italy—combining authentic techniques and regional traditions with Hawaiian ingredients to create cross-cultural dishes and in-depth study of Italy's food, wine, history, and culture. The courses showcase how to blend classic culinary traditions with Hawai‘i-grown ingredients, giving participants a deeper understanding of global cuisines and their intersection with local agriculture.

Participants will receive a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge. Each cohort will select 16 participants to receive a full tuition scholarship, valued at $1,500 per student, made possible by Sysco Hawaii through the Hawai‘i Ag & Culinary Alliance’s CIP x CIA Workforce Development Scholarship Fund. “Sysco Hawaii is proud to support the next generation of culinary leaders in Hawai‘i by providing these scholarships and ensuring that working professionals have the opportunity to advance their careers and contribute to the growth of Hawai‘i’s culinary industry,” said Jason Wong, President of Sysco Hawaii.

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit culinaryinstitute.hawaii.edu. To support this initiative through a charitable gift to the HACA CIP-CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.