A free workforce development program between Kapiʻolani Community College’s Culinary Institute of the Pacific (CIP) and the Culinary Institute of America (CIA) is accepting applications for cohorts 5 and 6 until January 11, 2025.
Designed to elevate the culinary skills of professional chefs and cooks while specializing in using Hawaiʻi-sourced ingredients, the program launched the first cohort in September with ʻĀina-based Mediterranean Cooking.
The new five-day courses are The Global Cuisines of Asia, beginning on January 27, 2025, followed by The Global Cuisines of Latin America, beginning on February 3, 2025. The courses will be taught by CIA Chef Instructor Lance Nitahara, a graduate of both CIP and CIA, who has won multiple competition medals and won Chopped on the Food Network in 2010.
Applicants must be a Hawaiʻi resident or active military personnel stationed in Hawaiʻi, at least 18 years old, and have at least three years of culinary experience in a hotel, resort or restaurant kitchen. Previously participants may also apply.
“This groundbreaking workforce and professional development program started by focusing on elevating the skills of professional chefs and cooks and has evolved into (chefs) gaining a better understanding of business needs, communication, leadership, teamwork and problem-solving that ultimately develops a higher degree of self-confidence to succeed,” said CIP Director Chef Roy Yamaguchi. “It’s culinary empowerment!”
The program, valued at $1,500 per student, is fully scholarship-funded for Cohorts 5 and 6 through the generous support of Mark and Joanie Teruya. Longtime champions of the Culinary Institute of the Pacific and its vision of becoming a globally competitive, world-class facility, the Teruyas’ contribution will provide full tuition scholarships for up to 32 participants.
Upon successfully fulfilling the program’s requirements, participants will earn a certificate of completion from both the CIA and CIP, including continuing education credits and a digital badge.
