Magazine touts KCC culinary program

Known locally for producing successful Hawaii chefs, the culinary program at Kapiolani Community College now ranks among the top 20 nationwide, according to FSR (Full-Service Restaurant) magazine.

The school was among just four community colleges that made the magazine’s list, which included such storied institutions as the Culinary Institute of America, the Auguste Escoffier School of Culinary Art and the 17 U.S. campuses of Le Cordon Bleu.

"We are really, humbly honored," said Conrad Nonaka, director of the Culinary Institute of the Pacific. "There are thousands of culinary schools nationally, and it’s a great recognition not only for the University of Hawaii, but for the state of Hawaii."

Nonaka credits the program’s faculty and staff, led by department Chairman Ron Taka­ha­shi, calling them "dedicated and passionate." KCC culinary students regularly are given real-world opportunities to execute their learning, and these are often afforded by their instructors.

For instance, nine students and three instructors are going on a trip to Hawaii island for a sustainability initiative for the school. With the assistance of their instructors, the students organized a fundraising dinner for the trip and created a meal for 60 diners.

"They go above and beyond the classroom environment so that students get the best benefit of learning before they go on to their careers," Nonaka said.

FSR editors selected the community colleges as being among the schools that offer degrees, diplomas and certificates in multiple disciplines — such as culinary arts, baking and pastry arts, and food, beverage and hospitality management — and which had received an "exemplary" rating for three or more programs from the American Culinary Federation. The ACF is the largest professional chefs organization in North America and is responsible for regulatory oversight of many culinary schools.

A number of KCC alumni have made a name for themselves. They include chefs Sam Choy, Alan Wong, Ed Kenney (Town restaurant), Wade Ueoka (MW), Lance Kosaka (Top of Wai­kiki) and Shane Masu­tani (The Alley).

For more information about KCC’s culinary program, visit www.kapiolani.hawaii.edu.