November 2022
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Your Support Feeds Success



HCEF programming reached over 7,000 culinary students and professionals in 2022

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501c3 nonprofit
Chef Vikram Garg Shared Diwali
Chef Vikram Garg shared the flavors of Diwali – the festival of lights – by cooking his favorite Indian recipes at a sold-out dining event on Sunday, Oct. 2 at Tbd... by Vikram Garg. The dinner, Classics Disrupted with Culture, was a benefit for the Hawaii Culinary Education Foundation.

Wines for the dinner were provided by RNDC and selected by Master Sommelier Patrick Okubo.
 


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Mango Mousse Meringue, Saffron Anglaise
Chef Maii Presents National ACF / HCEF Program
James Beard Foundation Best Chef Northwest and Pacific, Fête Executive Chef Robynne Maii presented an American Culinary Federation ChefsForum in collaboration with HCEF on Oct. 27.

Chef Maii demonstrated Kona Kampachi in three preparations: a salted fritter with harissa aioli, Kampachi Tataki, and a popular Fête Kampachi sandwich. In the live video demonstration, she explained culinary techniques.

Chef Maii shared an inside view of her China Town restaurant kitchen and answered students' questions with warmth and candor.

(photo credit Chef Maii above: Sean Marrs)

Chef Maii Inspires







The ChefsForum reached culinary students and professional chefs from across the United States.

Chef Maii earned her culinary and pastry arts degrees from Kapiolani Community College, Honolulu. She began her culinary adventure at Honolulu’s 3660 on the Rise and Padovani’s Bistro and Wine Bar.

In 1999, Chef Maii left Hawaii to earn her master’s degree in food studies from New York University. Chef Robynne cooked in NYC at Union Pacific and the Waldorf-Astoria Hotel. She worked for Gourmet Magazine, Kitchen Arts & Letters Bookstore, and established / taught culinary programs at The Art Institute of New York City and CUNY’s Kingsborough Community College. 
 
Chef Maii has been a cookbook judge for the prestigious James Beard Foundation Awards since 2004. She is a skilled and passionate culinary teacher. 
Kauai Community College
G. Lion Executive Chef Eric Oto taught Ikejime and Shikejime, a 350-year-old Japanese method of fish preparation, to Kauai culinary students. The fish butchery technique enhances fish quality, longevity, and taste. Chef Oto, who personally caught the fish for the class, prepared a side-by-side tasting of fish harvested by traditional methods and by the Japanese method.
Chef Oto is an LCC graduate and avid fisherman. His reverence for the ocean can be seen and tasted in his cooking. Chef Oto has more than 15 years of experience in the food and beverage industry, working for some of the world’s most respected resorts.











Join us in supporting culinary education! Your support FEEDS SUCCESS.


Sincerely,

Hayley Matson Mathes
Hawaii Culinary Education Foundation