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tarts
Tori Hiro’s lilikoi tarts

Hawaiʻi Community College’s culinary and agriculture programs took center stage at the 26th annual “A Taste of Hilo” on October 27, where Culinary Program Lab Manager and alumna Tori Hiro was honored as the event’s featured chef.

3 people holding a large pan of lilikoi
Shawn Sumiki, Tori Hiro and Philton Velasco with the lilikoi picked from Hawaiʻi CC‘s ag program

The Japanese Chamber of Commerce & Industry of Hawaii’s annual fundraising event brought together more than 30 local vendors at Sangha Hall, spotlighting the talents of Hawaiʻi CC students and faculty through farm-to-table creations.

“Being chosen as the featured chef for ‘A Taste of Hilo’ is an incredible honor for Tori and the college, and represents the importance of our culinary program in the community,” said Hawaiʻi CC Chancellor Susan Kazama. “We are so lucky to have a homegrown talent like Tori leading the next generation of culinary professionals.”

Highlighting educational agriculture partnerships

lettuce wraps
Shawn Sumikiʻs lettuce wraps

From serving as a pastry chef at Four Seasons Hualalai to a celebrated culinary educator at Hawaiʻi CC, Hiro has participated in “A Taste of Hilo” for 12 years. The Hilo native presented a vibrant lilikoi tart crafted from passion fruit grown by the college’s agriculture students.

“I decided to make a dessert with lilikoi because I really wanted to highlight the unique farm-to-table partnership between Hawaiʻi Community College’s agriculture and culinary Programs,” Hiro said. “Ninety percent of what they grow and harvest at the Panaʻewa Farm is delivered to the Hawaiʻi CC culinary arts program for our students to use in the learning lab.”

group of student chefs
Hawaiʻi CC culinary program students with Agriculture Professor Lew Nakamura (top row, left), Chef Tori Hiro , Chef Philton Velasco (bottom row, left) and Chef Shawn Sumiki (bottom row, right)

Hawaiʻi CC Associate Professor Shawn Sumiki continued the farm-to-table focus with his hydroponic lettuce and ʻuala (Hawaiian sweet potato) in a Korean-inspired wrap.

“Our culinary team, all graduates of this program, works hard to produce workforce-ready students with both skills and values,” said Sumiki, a 22-year veteran of the event.

The Japanese Chamber of Commerce & Industry has donated more than $200,000 to Hawaiʻi CC over the years. “A Taste of Hilo” also gave Hawaiʻi CC’s culinary arts students valuable industry experience and the chance to connect with future employers— reinforcing the event’s deep community impact.

3 chefs
Hawaiʻi CC Chefs Philton Velasco, Tori Hiro and Shawn Sumiki
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