KCC to offer cooking classes with the Culinary Institute of America

A new partnership between the Culinary Institute of the Pacific at Kapiolani Community College and the Culinary Institute of America will provide a new hospitality training opportunity in the state, furthering the state’s tourism industry.

The partnership, first announced in April, will consist of five-day culinary courses taught by CIA instructors that will result in CIA and CIP certification. The non-credit courses will focus on the use of Hawaiian-origin ingredients in cuisines around the world and will be offered to 24 cohorts over the next three years.

“We need these great partnerships and these great collaborations to really take our institution to the next level,” CIP Director Roy Yamaguchi said at a news conference Thursday. “We want to get as many students as possible to really engage with our program and really elevate the culinary scene here in Hawaii, so we can continue to attract more visitors and also help elevate our chefs here in Hawaii.”

This partnership comes as KCC continues its journey in creating the CIP, an institution created with the support of the State and philanthropy over the past 20 years.

“Diamond Head IPC is unlike any other culinary school in the world,” said KCC Chancellor Misaki Takabayashi. “Here we invite all types of learners to join the evolution of a culinary culture deeply rooted in Hawaii and the broader Pacific, representing the diversity of our population and the many cooking styles, traditions and ingredients that are an integral part of the islands.”

“For decades, we have talked about the importance of food to our people and how Hawaii is unique because of our diverse ethnic backgrounds,” said former Governor David Ige. “(Yamaguchi) and I had a conversation about what the vision of the Culinary Institute of the Pacific can and should mean, and Roy just talked about how to have a world-class program, we needed a partner world-class, and I really want to thank the Culinary Institute of America for agreeing to partner with us in building a program that all Hawaiians truly deserve. »

Yamaguchi, a CIA alumnus and CIA administrator emeritus, said the seeds for the partnership were planted about 20 years ago, when Roy’s celebrated its 15th anniversary. At the event, which raised funds for scholarships for the CIA and KCC, Yamaguchi said he told former CIA Chairman Tim Ryan that one day the two institutions would partner.

“This partnership really came about because of Chef Roy,” David Kamen, director of client engagement at CIA Consulting, told the Honolulu Star-Advertiser. “He contacted us to help them activate the CIP and ensure the project reached its full potential. »

Yamaguchi said seeing the CIA campus in Texas during a trip to San Antonio a few years ago inspired him to “do something to really elevate the culinary university” in Hawaii.

“The only way to do this is to bring in a proven, world-class culinary school like the CIA to help propel this,” Yamaguchi told the Star-Advertiser. “For these noncredit courses that we’re going to offer to elevate the quality of work that they can do in their field as cooks, we want to be able to get these people to get better at what they do.”

Educational mission

As an institution of higher education, Kamen said the CIA seizes opportunities to spread education outside its classrooms.

“We offer noncredit programs to industry. We meet industry where they are and meet their needs as they are,” Kamen said of the CIA’s consulting and continuing education arm. “It’s kind of a natural extension for us to be there and work with other colleges or other states, whatever the needs are.”

The five-day intensive course will cost $1,500 per student. The first two cohorts, of 16 students each, will be fully supported in September by scholarships provided by the Hawaii Tourism Authority.

“These two renowned institutions will not only bring recognition and elevate the skills of Hawaii’s local chefs, but also develop leadership and innovation in the Hawaiian culinary scene,” said Caroline Anderson, HTA planning director. “It also highlights our agricultural industry and sustainable food systems, enriching the visitor experience and strengthening Hawaii’s competitive advantage over other destinations, while continuing to elevate Hawaii as a destination for world class.”

The launch of the non-credit course partnership comes amid other major CIP projects, including the second phase of construction of an iconic CIP restaurant and auditorium, which is expected to be completed in 2025. Speaking at press conference, Gov. Josh Green said he is excited about the new workforce development program and the upcoming facilities at CIP.

“Because the state is the originator of many educational missions, it is important that we view this as a workforce plan, but also as something that is simply special for our state. It’s innovative, it allows us to do more than some of the traditional things that people think of Hawaii,” Green said. “This takes us to another level of excellence.”

“Workforce development and skills training are truly critical to the success of hotel operations. Not only do they help enhance the guest experience, they also help attract and retain top talent,” said CIA President-Elect Michiel Bakker. “I truly believe this is critical to these beautiful Hawaiian Islands, where the local community and nearly 10 million tourists flock to the restaurants, resorts and hotels each year.”

Bakker said as the state’s tourism industry grows, it’s crucial that more people develop their skills while staying local.

“I think with Roy’s reputation and with the institute here, (it will create) a support system for local chefs, so there’s a greater likelihood that those people will stay here, which will benefit the industry as a whole as well,” Bakker said.

A broad appeal

Although course eligibility is currently only open to Hawaii residents, Yamaguchi said there could potentially be a lot of interest from international visitors. Additionally, classes can attract people outside of the hospitality industry, including members of the military or healthcare industry who want to improve their culinary skills.

Although the partnership between the two institutions is currently under a three-year agreement, Yamaguchi said he hopes it will eventually be extended.

“By doing this, we hope that in the future, as we continue to collaborate, we can do a lot more, which will lead to what could be a curriculum, what could be other types of programs for work,” Yamaguchi said. “That’s a good thing.”

Yamaguchi said it’s great to see the results of several years of work come to fruition and that the importance of creating these programs goes back to his own roots as a chef.

“As a leader, we are always teaching. We train our staff, our cooks. We teach them to be better humans, better cooks, better at everything, better leaders,” Yamaguchi said. “Gaining that culinary education by coming to a school like this, being able to have that exposure can lead to life-changing experiences.” »

Online applications for the program’s first two cohorts are open through August 1. The Aina-based Mediterranean Cooking class will run from September 16-20, and the Pacific Rim Plant Forward Cooking class will run from September 23-27. Applicants must be at least 18 years old, have at least three years of culinary experience in a hotel, resort or restaurant kitchen, and be a Hawaii resident.