PUHI — Class just started last Tuesday, but the sold-out culinary arts class was not afraid to roll up their sleeves and host a demonstration, Saturday, at the Kaua‘i Community Market at the Kaua‘i Community College campus.
Working with chef Martina Hilldorfer and Billy Gibson of the KCC culinary arts department, 10 high school students and 2010 graduates prepared Egg Frittata and Sato’s Organic and Sustainable Farms’ Salad with a Ciabatta Crisp for market shoppers to sample and learn how to make at their own homes.
“It’s all organic and comes from a farm in Kalihiwai,” Hilldorfer said. “We added some items to the produce we got from the SOS Farms from our community gardens, but everything is organic and sustainable.”
The demonstration is in line with the market’s goal of displaying and marketing value plus, or what can be done with the items being offered by farmers and vendors.
“This is really good,” one shopper commented. “This market is the only place where I can get prepared items instead of just produce.”
Right next door to where the students were working, shoppers could select from not only the red oak lettuce, a red-leafed variety, but other herb and vegetable starts through the community garden program.
Bonnie Honma, coordinator of the summer culinary institute said there was a maximum of 10 students for the class and it is currently sold out.
During instruction, which runs for 10 instructional days, students experience good food, fun and learning through a curriculum exposing high school students and recent graduates to the American Culinary Federation accredited Culinary Institute of the Pacific at KCC.
The summer program is a result of support the community afforded the college through its attendance at the annual brunch in February, and more recently, the Spring Gala at the college’s dining facilities.
Students are able to experience the life of a KCC culinary arts major through lectures, field trips and hands-on cooking experience similar to the Saturday demonstration where parents armed with cameras and videocams photographed the students’ every move.
The summer culinary institute also hones students’ skills in mathematics utilizing various computer software.
Each of the student was enrolled for a $25 fee for the class that has a value of more than $2,000. The remainder of the students’ fees are funded through a Carl Perkins Grant.
At the end of the institute, students will showcase their cooking skills and knowledge at the ‘Ohana Luncheon where they may invite two of their ‘ohana to attend.
Honma said the goal of the program is to strengthen the channel between the Department of Education and the community colleges.
Students are from all three public high schools on Kaua‘i and include Melanie Albano, Brittnee Balonick, Shay Chun, Avery Dela Cruz, Cassandra Dupree, Nicholas Krueger, Megan Obatake, Cody Takasaki, Dayna Wheatley, and Lilia Yamamoto.
