You’d never guess it was a sweltering afternoon outside the dark, cool auditorium of Ohia 118 on the Kapiolani Community College campus on a recent Tuesday. Inside, 15 people were milling about quietly, stepping carefully over coils of wires littering the carpeted aisles and stairs. These were connected to electronic boards and several large video cameras that loomed amid rows of seats, all angled toward the stage where spotlights illuminated a gleaming stainless steel kitchen, one counter filled with a colorful display of pristine island produce. Bright banners for Hawai‘i Gas, Y. Hata and Co., and Ham Produce and Seafood adorned the space.

It was break time on the set of "What’s Cooking Hawaii," a new locally produced cooking show that premieres Jan. 9.

KCC has teamed with KFVE for the 13-episode series, hosted by popular KCC chef-instructor Grant Sato.

Certainly, the concept of the cooking show is nothing new. Julia Child, grande dame of the genre, first graced the small screen some 50 years ago. In the following decades, Muriel Miura and Hari Kojima became local institutions. And more recently, Hawaii celebrity chefs Chai Chaowasaree, Sam Choy and Roy Yamaguchi have made their mark on air. But with the food craze that’s gripped our culture and the 24-hour food channels that have come with it, work on a cooking show is now a viable possibility for those studying to join the culinary profession.

In response to that trend, "What’s Cooking Hawaii" offers KCC’s students an opportunity to work in television while also giving exposure to its culinary program. On this particular day, student chef Danny Sahagun assisted Sato on set, organizing equipment, washing dishes and prepping items for the next episode to be filmed. The final episode filmed that day featured Sahagun and Sato making pasta from scratch.

"The TV show allows me to learn more about chefs and how they work in the kitchen. I’m exposed to what they know," said Sahagun, 37, of Salt Lake. "Plus, I feed off Chef Grant. He’s a forward-thinking person. I’m taking it all in."

"Students who volunteer to assist get to see different aspects of the culinary profession," Sato said. "Some want to be food stylists or get into production, so this is a great opportunity for them."

The series features guests who are rising stars, current students and recent KCC graduates, and spotlights healthful cooking issues such as sodium reduction.

"We show what a daily allowance looks like with three slices of Spam or two hot dogs; then we show healthier alternatives," Sato said.

"The theme of the show is teaching people how to cook again because home cooks can control their fat, sugar and salt intake."

Shooting of the entire series commenced over four long days. About 90 minutes was allotted to film each episode, but most took 40 minutes to complete, thanks to the organized efficiency of Sato, who was responsible for virtually every aspect of the show except taping. He brainstormed show topics and secured everything from show sponsorship to guests and food products.

"Concept, preparation, organization — I do everything, from A to Z," he said.

In front of the camera, he’s polished and confident.

Then there’s the experienced 12-member crew, headed up by director Aaron Iyo­masa, who spent most of his career overseeing live broadcasts of University of Hawaii sports events, Na Hoku Hano­hano Awards shows and the music program "Hot Hawaiian Nights."

"I normally work on live shows, so there’s just one take. Since this is taped, being able to redo missteps is a nice luxury," he said.

Those included the time a pan of chicken went up in flames.

"I haven’t done cooking shows, so I didn’t know if that was supposed to happen. The flames went almost to the ceiling," he recalled with a laugh. "Grant was so calm that I thought it was supposed to happen. He just quietly instructed the student about what to do."

No such mishap occurred when filming resumed after the break. Guest Tate Nakano-Edwards, KCC alumnus and executive chef of Hono­lulu Baking Co., was on hand to prepare Kona abalone with asparagus and enoki mushroom, and kampachi tartare with apple, radish, heart of palm and pickled shallots.

The young chef was quickly briefed by Sato — "We have about 18 minutes for two cooking segments. If we have extra time I’ll ask you about yourself" — then it was time to start.

Sato began his voice-over, his diction crisp, his tone bright. "Today we welcome Tate Nakano-Edwards. …"

Filming proceeded at a brisk pace. Nakano-Edwards was at ease in front of the camera, explaining how to clean abalone and discussing the virtues of heart of palm.

After it was over, the guest chef said he was glad for the chance to share his craft.

"Nowadays chefs have more influence than ever before, so we have an impact on how people eat," he said. "With (the rise of) obesity and diabetes, it’s important to talk about cooking food that’s fresher, healthier and closer to home."

Sato couldn’t agree more.

"It’s great to be able to bring in local products. Did you know, for instance, that Ho Farms produces heart- and star-shaped cucumbers they grow in molds? That helps get kids to eat their veggies. But they only produce enough to sell at farmers markets, so this will encourage people to go out to farmers markets.

"This show is a lot of work, but it gives me the opportunity to … work with farmers so I can promote local products."

The 13 episodes of "What’s Cooking Hawaii" will repeat once, giving the show a 26-week run. But Sato hopes the series will continue far beyond that.

"I want people to watch this and stay with it. There are so many people and programs I want to feature. I want to show the breadth of culinary endeavors in Hawaii. One season is not enough."

LOCAL AQUAPONIC TILAPIA WITH TOMATO, POTATO AND FENNEL

1 tablespoon salad oil
6-ounce piece tilapia fillet, skin on and scored
1 tablespoon Mrs. Dash Seasoning
1 cup large-dice tomato
1 tablespoon sliced or minced garlic
1/2 cup sliced fingerling potato
1/2 bulb fennel, thinly sliced
2 cups chicken broth
1 pinch saffron
1 tablespoon chopped Italian parsley
1 tablespoon chopped oregano

Heat a medium-size sauté pan on high and add oil. Season skin side of tilapia with Mrs. Dash and place in pan, skin side down. Sear until golden brown.

Remove the fillet from pan and add in the tomato, garlic, potato, fennel and chicken broth. Stir. Boil, then add saffron and herbs, and reduce heat to simmer.

Return tilapia to pan, flesh side down, to finish off cooking and allow fillet to absorb the flavors of the vegetable mixture.

Remove the fillet when cooked. Place vegetables and broth into soup plate and top with fish. Serves 1.

Approximate nutritional information, per serving (assumes 1 cup regular broth): 440 calories, 18 g fat, 2 g saturated fat, 90 mg cholesterol, greater than 1000 mg sodium, 33 g carbohydrate, 8 g fiber, 7 g sugar, 42 g protein

ABALONE SASHIMI WITH TOMATO RELISH

1 large Kona abalone, or other abalone
2 tablespoons chopped tomatoes
1 tablespoon chopped takuwan
1 teaspoon tsuyu
1 teaspoon lime juice

Clean and slice abalone, then place back into shell.

In small bowl, combine remaining ingredients and mix well.

Top abalone slices with relish and serve. Serves 2.

Approximate nutritional information, per serving: 70 calories, 50 mg cholesterol, 450 mg sodium, 5 g carbohydrate, 1 g sugar, 11 g protein, no fat or fiber