“Yes, Chef!” echoes through the kitchen as the ovens beep loudly, signaling a hot, ready dish. The air fills with the tantalizing scent of Latin American spices. Students bustle around, chatting and clattering dishes, while the sizzling ingredients add to the rhythm of a bustling kitchen in full swing. All the while, they strive to finish their meals before class ends, following the direction of Lance Nitahara, an instructor from the prestigious Culinary Institute of America (CIA) in New York, as part of the Kapiʻolani Community College Culinary Institute of the Pacific (CIP) and Culinary Institute of America workforce development program.
Nitahara returned to roots at Kapiʻolani CC to lead a five-day workforce development class aimed at individuals with industry experience. The hands-on course, which included culinary professionals from hospitality, restaurant, healthcare, military, and education, focused on expanding participants’ knowledge of world cuisine—covering flavors and traditions from Asia, Latin America and the U.S.
From student to mentor
Graduating from Kapiʻolani CC’s culinary program in 2005, Nitahara credits his time at the institution as the foundation for not only his career but also his personal life—it was where he met his wife, who encouraged him to take culinary classes. From there, his passion for culinary arts sparked.
“I think getting that foundation at Kapiʻolani CC really set me up to go to the CIA when I was a student,” said Nitahara. “I had some great chef instructors, a couple of which are still teaching here today—Chef Alan Tsuchiyama and Chef Daniel Wetter, along with a few others who taught me the foundation of cooking. From there, I was able to accelerate it further.”
Now an instructor at the CIA, Nitahara specializes in teaching the fundamentals of cuisine with a strong focus on the science behind food, which has made him a sought-after educator and mentor. His teaching philosophy centers on the “why” behind cooking techniques, rather than just the “how”— the mere specific methods or steps you take in the kitchen.
“I get to teach people about why things happen and what’s happening on a molecular level. If you’re just a cook learning from another chef, you might be told to do A and B and you’ll expect the same result every time. But understanding the science—like what happens when you apply heat or why a certain pigment in a dish is happening. This scientific approach helps students better understand the techniques they’re using and the underlying principles that make those techniques effective.”
Impacting the next culinary professionals
Mari Wills, a culinary art teacher at Kaiser High School and registered dietitian, participated in Nitahara’s class, and shared how she developed new skills she can apply to her different jobs.
“He’s shared so much knowledge about things I never even knew—how to develop flavors and spices I’d never heard of. As a dietitian, I’m excited to pass this knowledge on to my patients in the future, helping them enjoy a variety of dishes and incorporating healthier options,” said Wills, who is also a graduate of Kapiʻolani CC and UH Mānoa.
Showing his chops
Outside of teaching, Nitahara has showcased his culinary skills in competitions, most notably as a competitor on the popular FoodTV show Chopped. He placed as a runner-up in one episode before returning to claim first place in another. His victory came with a cash prize, which he donated to a fellow competitor so she could visit her sick grandmother.
Back at CIA’s New York campus, Nitahara continues to shape the future generation of culinary professionals. Among his courses, he teaches a Hawaiian food class, ensuring that his roots remain a part of his work.
He will also be teaching two more cohorts of the CIP/CIA workforce development program about the cuisines of France and Italy in March and April.
—By McKenzie Kurosu
