One week left to apply for Kapiʻolani CC’S CIP/CIA exclusive culinary cohort

Chef Lance Nitahara

Student in the Global Cuisines of Latin America cohort

Student in the Global Cuisines of Latin America cohort

Kapiʻolani Community College’s Culinary Institute of the Pacific (CIP) and the Culinary Institute of America (CIA), are accepting applications for Cohort 7 and 8 of their Workforce Development Program, through February 26. This transformative initiative, taking place in March, is designed to elevate Hawai‘i’s culinary workforce through intensive five-day courses that emphasize integrating Hawai‘i-sourced ingredients with global culinary techniques. Full tuition scholarships provided by Sysco Hawaii through the Hawai‘i Ag & Culinary Alliance’s (HACA) CIP x CIA Workforce Development Scholarship Fund, will be awarded to selected applicants who will have access to this exceptional opportunity free of charge.

The recent cohorts at the foundation of the program were filled. The chef participants and their employers have praised the opportunity of having such a high-quality and innovative learning experience available to local culinary employees.

Applications for Cohorts 7 (A Taste of France) and 8 (A Taste of Italy) of the Workforce Development Program are open at culinaryinstitute.hawaii.edu. Eligible applicants must be 18 years of age or older, have at least three years of culinary experience in the kitchen of a hotel, resort or restaurant, and be either a Hawai‘i State resident or active military personnel stationed in Hawai‘i.

"The immense interest in this program clearly highlights the strong demand for ongoing culinary education in Hawai‘i," said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. "By providing chefs with exceptional training and leadership development, this initiative not only advances individual careers but also elevates and enriches Hawai‘i’s culinary industry as a whole."

Alumnus and Chef Lance Nitahara leads cohorts 7 and 8

Former Hawaiʻi resident and current CIA Chef Instructor Lance Nitahara leads cohorts 7 and 8. A proud graduate of both the Kapiʻolani CC Culinary Arts Program and the Culinary Institute of America, Nitahara brings a wealth of experience to the classroom. His diverse career spans roles as culinary artist-in-residence and executive chef for the Chelsea Music Festival in New York City, owner of a catering business, and positions in esteemed restaurants and resorts, including The Greenbrier Hotel in West Virginia. A decorated chef, he won Food Network’s Chopped in 2010 and has earned multiple medals in culinary competitions as both a student and a professional.

Nitahara, who also taught cohorts 5 and 6, said, “Through the program, the students experienced incredible growth—not only in understanding the culture of the food but also in mastering the techniques. They developed essential soft skills in the kitchen and built a sense of camaraderie with each other.”

A Taste of France, a Taste of Italy

Cohort 7 (March 24–28, 2025) will offer A Taste of France—a rigorous exploration of French cuisine, highlighting regional flavors, classical and contemporary techniques, and the integration of Hawaiian ingredients to create unique dining experiences. Cohort 8 (March 31–April 4, 2025) explores the rich culinary heritage of Italian cuisine through A Taste of Italy—combining authentic techniques and regional traditions with Hawaiian ingredients to create cross-cultural dishes and in-depth study of Italy's food, wine, history, and culture. The courses showcase how to blend classic culinary traditions with Hawai‘i-grown ingredients, giving participants a deeper understanding of global cuisines and their intersection with local agriculture.

Participants will receive a certificate of completion from both the CIA and CIP, as well as continuing education credits and a digital badge. Each cohort will select 16 participants to receive a full tuition scholarship, valued at $1,500 per student, made possible by Sysco Hawaii through the Hawai‘i Ag & Culinary Alliance’s CIP x CIA Workforce Development Scholarship Fund. 

“Sysco Hawaii is proud to support the next generation of culinary leaders in Hawai‘i by providing these scholarships and ensuring that working professionals have the opportunity to advance their careers and contribute to the growth of Hawai‘i’s culinary industry,” said Jason Wong, president of Sysco Hawaii.

Building on success, addressing workforce needs

Building on the success of previous cohorts, the program has trained more than 70 chefs and culinary professionals since its launch in September 2024, offering courses in ‘Āina-based Mediterranean Cooking; Pacific Rim Plant-Forward Cooking; Small Dishes, Big Flavors – Appetizers, Hors d’oeuvres and Street Food; American Regional Cuisines; Asian Ingredients, Techniques and Flavors; and Vibrant Dishes of Latin America.  Cohorts 5 and 6 received a record breaking number of applications.

A 2022 Visitor Industry Workforce Needs Assessment by the Hawai‘i Tourism Authority identified culinary staff as among the most in-demand and difficult-to-fill positions in Hawai‘i's workforce. The CIP program directly addresses these gaps by providing hands-on advanced training for culinary professionals, ensuring they can meet the evolving demands of Hawai‘i’s vibrant hospitality industry.

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit culinaryinstitute.hawaii.edu. To support this initiative through a charitable gift to the HACA CIP-CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.