Celebrated chefs, culinary thought leaders and local food producers from Hawaiʻi and around the globe will gather for an inaugural food conference, hosted by Kapiʻolani Community College and Culinary Institute of the Pacific (CIP). The NEAR AND FAR – Cool Ideas, Hot Food conference on September 21 at the Queen Kapiʻolani Hotel will feature interactive sessions, panel discussions, a lineage-inspired lunch and a farm-to-glass pau hana reception to share how they are helping to drive a new economy and shift towards regenerative models of community and tourism.
Some of the guest speakers scheduled to present at the 2022 conference include:
- Helena Norberg-Hodge, (virtual) author, documentary filmmaker and founder of international non-profit Local Futures, a pioneer of the new economy movement
- Tu David Phu, chef and filmmaker of Emmy-nominated Bloodline
- Eric Kim, New York Times staff writer and the author of Korean American: Food That Tastes Like Home (Clarkson Potter, 2022)
- Kūhiō Lewis, CEO of the Council for Native Hawaiian Advancement
- Rich Shih and Jeremy Umansky, co-authors of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
- Adam Watten, director of food systems for Common Ground Kauai and culinary manager for CG Ventures, whose expertise in vertical supply chain integration is evidenced in his founding of Hanai Market, a local food retail outlet that exclusively sells Kauaʻi-grown and Kauaʻi-made products to the local market
- Editor, writer and video host Alyse Whitney, who was formerly the managing editor of Cravings by Chrissy Teigen
Tickets for the Near and Far 2022 conference are $225 per person and available for purchase at https://culinaryinstitute.hawaii.edu/nearandfar2022/. Discounted early bird registration priced at $195 per person ends on August 31. Lunch and Farm-to-Glass Pau Hana reception are included in ticket price. For group ticket purchases contact Linh Hoang Poe at linh.hoang@uhfoundation.org or call (808) 734-9570.
The CIP is a state-of-the-art culinary center offering academic and non-credit programs in the culinary arts and food science. The CIP is a statewide network and part of the Kapiʻolani CC campus. Uniquely positioned to serve as a magnet for students, researchers and corporations from across the globe seeking the skills, knowledge and expertise in 21st-century food systems, the CIP is located on the slopes of Diamond Head. The CIP’s 7.8-acre campus includes Asian and Western food labs and a culinary innovation center. A 50-seat interactive tasting studio, culture center with dining facilities and a new culinary innovation center will open in 2023.
