From soup to nuts and beyond

One of the final courses of Leeward Community College’s two-year culinary arts program is the special events class, which requires students to put together all aspects of a fine-dining dinner. The class takes students from the kitchen to the front of the house for table service, event planning and promotion.

"We do everything from ordering ingredients to setup to cooking to decor to marketing," said Pania Kalama, who is among the crew preparing for a dinner April 13 that spotlights the cuisine of chef Russell Siu.

Siu’s 3660 on the Rise is celebrating its 20th year, and for the dinner shared some of his most popular recipes with the class. He also welcomed students to his restaurant for the experience.

"We tasted his food and saw the presentation, and there was wine for those of us 21 and older. It was a treat!" Kalama raved.

"What we learned was that the chef keeps the integrity of the ingredients. He doesn’t crowd them with heavy sauces or anything like that. His preparation is complementary."

On the menu for the dinner is Ahi Katsu with Wasabi Ginger Butter Sauce, Chopped Romaine Salad and Rock Shrimp Tempura with Garlic Miso Dressing, Chinese Braised Snapper, Fire-Roasted Applewood-Smoked Bacon-Wrapped Tenderloin Beef with Caramelized Shallot Sauce, and Chocolate Souffle Cake with Vanilla Ice Cream and Mocha Sauce. Wine pairings will also be available.

Siu was pleased with the prog­ress students were making when he paid a recent visit to the school.

"They did a good job. The recipes were pretty true," he said. "They have great enthusiasm."

The chef was also impressed with instructors, who he said have infinite patience and dedication. In fact, he knows several of them quite well. Instructors Linda Yamada, Donald Maruyama and Dave Millen are former employees.

Kalama said the class of about 30 students works well together in large part because they all share a real passion for cooking.

"There’s so much initiative and enthusiasm in this group," she said.

That’s exactly what it takes to succeed in the culinary field, said Siu.

"First of all, you have to love the profession. Entry-level jobs don’t pay much, and the hours are not the best. You must also understand sacrifice. You’ll be working Friday and Saturday nights while all your friends are out playing. It takes hard work and ambition. It’s all in how you apply yourself."

Kalama is up for the challenge.

"I’m running two degrees — culinary and business," she said. "As I’m going to school, I visualize myself as a restaurant owner, a business owner. I’m working toward a bachelor’s degree."

Kalama is also participating in an externship at Hono­lulu Coffee Co.’s bake shop, where she makes quick breads and pastries. She also volunteers to work on catering jobs "to get to know chefs."

"I want to learn their work style. I want to get my foot in the door for when it’s time for hiring," she said.