Sixteen high school students from across Hawaiʻi explored their culinary passions and college potential during a new summer intensive at the Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College.
Held June 23–27, the “Essential Foundations of Culinary” program introduced students to core kitchen techniques, plating artistry, flavor development and professional service timing. The week wrapped with a high-pressure market basket challenge using mystery ingredients.
“Growing up, I’ve always liked to bake and find new recipes,” said Kailea Young, a senior at Kailua High School. “This experience has made me want to explore further into the culinary arts career pathway. After I graduate, I plan to attend Kapiʻolani CC.”
Workforce development, discovering passions
The program was delivered in partnership with the Culinary Institute of America (CIA) and builds upon the success of previous CIP and CIA cohorts, which have primarily served working professionals seeking to refine their craft. Offering it to high school students reflects CIP’s growing role in workforce development.
Brandon Takehara, a Moanalua High School graduate who will attend Kapiʻolani CC this fall, appreciated learning about local food systems.
“We learned how to cook, but we also learned the ins and outs of where we source our ingredients,” Takehara said. “It’s really cool to see how intertwined every aspect of the kitchen is with every part of the island.”
Recent McKinley High School graduate Landon-Roe Cruz had been interested in engineering, but discovered a passion for cooking in his junior year, and will also attend Kapiʻolani CC in the fall.
“This experience forced me to step up and be a leader,” Cruz said. “This week, I’ve been trying to lead my team through the recipes.”
Students came from 13 public and charter schools statewide, including Moanalua, Kailua, McKinley, Mililani and Kihei Charter. Graduates earned a certificate of completion, continuing education units, and a digital badge.
CIP Director Roy Yamaguchi added “At the end of five days, students will have the mental and performance confidence to pursue culinary as a profession, which adds to a stronger and larger culinary community.”
From left: Kailea Young of Kailua High School; Brandon Takehara, Moanalua High School graduate
