Kapiʻolani Community College and the Culinary Institute of the Pacific have announced a significant collaboration with The Culinary Institute of America (CIA) to introduce a new workforce and professional development program. This initiative is designed to cater to both professional chefs and individuals looking to enter the foodservice and hospitality sectors, offering weeklong courses that focus on a variety of global cuisines, including those from the Pacific Rim, Asia, and Latin America, as well as plant-forward cuisines and contemporary garde manger techniques.
The program is set to launch its first phase in early fall, with eight to 12 one-week-long courses scheduled over the next year, beginning on September 16-20. This partnership represents a strategic effort to elevate the Culinary Institute of the Pacific to a world-class status, emphasizing the importance of culinary education to both the local community and the broader visitor industry. Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific, highlighted the collaboration's potential to foster a community of skilled and innovative culinary professionals, thereby enriching Hawaiʻi's culinary landscape for future generations.
Chef David Kamen, director of client experience at CIA Consulting, expressed enthusiasm about the partnership, noting the unique learning environment provided by the program's Diamond Head backdrop. This initiative is expected to strengthen the talent pipeline in the islands, ensuring a steady supply of skilled culinary professionals. For more information on the Culinary Institute of America, visit https://www.ciachef.edu.
