PUHI — The students did all the work, and as a testiment to their efforts, diners asked them to let them know at which restaurant they would be working for.
Billy Gibson, one of the instructors for the Kaua‘i Community College culinary arts program, said Tuesday evening’s Grand Buffet was completely sold out with students preparing food for 150 people, although there were a few more who managed to squeeze in.
“We do this each spring. This is one of the practical exercises for the students,” said chef Jason Sunada who had just completed a program where students prepared baked goods to host a four-week run of a bakery at the KCC dining facility.
“The students do all the work. We get to see if they can handle everything,” Sunada said, adding that he would have liked to keep the bakery open a little longer because of the turnout from the public.
Gibson said most of the people who come to the KCC culinary arts programs enjoy fine dining, but more importantly, come out because they love the students.
Sheri Amimoto, one of the KCC staff members, said that when the Grand Buffet first started, diners used to just leave their money on the table and the students would go around to collect it.
Those days have long gone by and diners now pay at the checkin for fine dining when they enter the dining room.
Additionally, when the program first started, it was limited by the amount of space available. Tuesday’s event necessitated the closing of the cafeteria for the day so students could prepare for the event which filled both the cafeteria and the fine dining area with diners.
“The students made everything,” Chef Martina Hilldorfer, another of the program’s instructors said. “The pickles and sausages and some of the other items, they prepared ahead of time. Everything else they made today.”
John Ruiz, one of the culinary arts students, agreed as he looked up from preparing batches of seafood and chicken sausages for the pans which were quickly gobbled up by hungry diners.
Kalani Amdur, another of the students, was involved in a more complicated presentation as he manned a station serving Poached Salmon in Aspic.
“We had to steam the whole fish,” Amdur said. “Once that was done, we had to remove the skin of the salmon, apply a layer of aspic, refrigerate it and apply another layer of aspic. The cucumbers and lemons were all dipped in aspic as well.”
Amdur was one of the KCC students who showed well during last year’s Student Expo at the Kapiolani Community College.
Sunada said with the Grand Buffet out of the way, April’s calendar has the annual Gala on tap followed by the Student Expo where Amdur said he is going to try again.
“Last year, we had a late start and started with six and ended up with just two students going,” Sunada said. “This year, we started with 10 students, and right now, there are seven students, so we’re hopeful.”
Tickets for the annual Gala should be going on sale shortly, and Gibson reminded people that this event is also on a limited seating basis so people should get their tickets early.
In addition to the selection of appetizers, entrees and desserts, the students also created centerpieces using carved fruits and vegetables, a variety of salt sculptures and three ice carvings which graced the serving areas.
Gibson said events like this where students get to interact with the public, give them a better idea of what to expect when they enter the profession. Events such as the recent American Culinary Federation Brunch exposes the students to chefs who are currently working, and after seeing the students in action, Gibson said it’s not unusual for the chefs to approach the students and invite them to submit applications with the resorts’ Human Resources department.
With the program growing, Gibson said they are grateful for the support from the various resorts such as the Kaua‘i Marriott Resort and Beach Club, the Kaua‘i Hilton Beach Resort and the Kaua‘i Sheraton who have been growing in their support for the program.
But the biggest support comes from the public who turn out for the event because of the students, Gibson said.
