July 2023
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Your Support Feeds Success



Support HCEF with a donation. HCEF programming reached over 7,000 culinary students and professionals in 2022

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Hook to Plate Master Class
Seventeen professional chefs and cooks participated in an HCEF Hook to Plate Master Class at Hawaii Community College, Palamanui. Chef George Mavrothalassitis, United Fishing Agency's Brooks Takenaka and Nelson Aberilla presented the in-depth fish workshop.

James Beard award-winning Chef Mavro demonstrated Sesame-Crusted Swordfish with Farro Pilaf, Red Pepper Veloute; Hawaiian Snapper China Town Style; Onaga Baked in Thyme and Rosemary Rock Salt with Spring Spinach, Fresh Herbs and Ogo Sauce and Spicy Ahi, Uni Aioli with Ogo and Basmati Rice.

United Fishing Agency's Brooks Takenaka offered keen insights into the fishing industry drawing on his more than 40 years' experience. He was joined by Nelson Aberilla who did a masterful fish cutting presentation and discussed food safety, handling and costing.

Responses from chefs:
I learned about fishing, yields, techniques of cooking different fish
 
Ways of storing fish and keeping them safe

How he broke down the ahi, gonna use some of his moves

Awesome recipes and knowledge from Chef Mavro

Great info on where our fish comes from and inspection of fish
Palamanui Chef Paul Heerlein hosted the workshop at the culinary school and supported Chef Mavro and Keenan Lam.
High School Mentoring
Kahuku High School

HCEF hosted a May culinary education workshop for teachers featuring Chef Sheldon Simeon (HCEF donated his Eat Real Hawaii cookbooks to the teachers) and Lauren Geller, Marriott Area Director of Operations, Hawaii & French Polynesia.

The HCEF program inspired Kahuku Culinary teacher Kregg Teichert to plan a June Maui culinary tour for five culinary students. Kregg reached out to Lauren Geller to assist in planning the three-day Maui experience.

Geller arranged experiential tours and lodging for the Kahuku group. The tour began at The Ritz Carlton Kapalua. The students met with the Director of Food & Beverage Chad Bevan and the culinary team for a property tour.

The Ritz Carlton Kapalua Food & Beverage Director Chad Bevan said, "It was an absolute pleasure to meet you and your students. It was great to see their excitement and passion in the Culinary and Hospitality field. Your dedication to them is absolutely brilliant and you inspired me and our team."

The Kahuku students also visited the Sheraton meeting Executive Chef Mark Majewski and Geller for a tour of the kitchen and to learn about hotel operations and opportunities.
Championing Culinary Education for 25 years
The Kahuku students watched the Westin Luau preparations and joined the Westin team for the evening luau. Selawe Tau, Director of Operations, Neleah Sarmiento, Food & Beverage Director, and Kahuku graduate Sam Spurrier, Westin Director of Sales & Marketing, hosted them for the evening.
The students wrapped up the Maui tour at the Wailea Beach Marriott meeting with Food & Beverage Director Eric Matsui for lunch followed by working in the kitchen plating for a large event.

While on Maui, Kregg and the students stopped by Sheldon's restaurant Tin Roof for lunch and toured the UH Maui Culinary campus.

Kahuku Culinary Teacher Kregg Teichert said that the students had a blast and were raving about the trip and already planning for next year. Thank you so much to HCEF for everything you do, you've been truly amazing and I love my new cookbook Eat Real Hawaii.
Mahalo to Marriott for their Support of the HCEF High School Mentoring program














Join us in supporting culinary education! Your support FEEDS 25 years of SUCCESS.


Sincerely,

Hayley Matson Mathes
Hawaii Culinary Education Foundation