The Culinary Institute of the Pacific Cooks Up Classes for Local Chefs
With chef Roy Yamaguchi at the helm, O‘ahu’s acclaimed culinary program joins with a mainland-based partner on courses to elevate Hawai‘i’s dining scene.
CIP executive director Roy Yamaguchi and CIA president Michiel Bakker. Photo: Reid Shimabukuro for Hawai‘i Ag & Culinary Alliance
This month, the Culinary Institute of the Pacific and the Culinary Institute of America will launch new weeklong courses for local chefs, a milestone in Hawai‘i’s developing culinary scene. Thirty-two participants will learn about ‘Āina-Based Mediterranean Cooking (Sept. 16–20) and Pacific Rim Plant-Forward Cooking (Sept. 23–27) from CIA instructors. Over the next three years, 24 cohorts are planned.
The goal is to elevate the professionalism and quality of food in Hawai‘i to benefit not only the restaurant industry but the hospitality, health care and military industries, says CIP executive director Roy Yamaguchi.
Students in the inaugural cohorts have received full scholarships from the Hawai‘i Tourism Authority. To be eligible for the program, attendees must be at least 18 and have worked in the industry for at least three years. Each student will receive a certificate of completion from both institutions.
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“I am confident that working together, the Culinary Institute of America and the Culinary Institute of the Pacific will ensure that the Islands have a robust pipeline of motivated, knowledgeable and engaged food and beverage talent for many, many years to come,” CIA president Michiel Bakker says.
Along with the rollout of classes, construction on CIP’s Lē‘ahi campus is in its second phase, with a target opening of spring 2025. Phase two includes a restaurant, demonstration kitchen and innovation center.
culinaryinstitute.hawaii.edu, @kccculinary
