Food Service and Hospitality Education Department Kapi'olani Community College Fall1994 - Spring 1995 KAPI'OLANI COMMUNITY COLLEGE- UNIVERSITY OF HAWAI'I Office of the Provost May 17, 1995 To Our Food Service and Hospitality Education Graduates: Congratulations! With graduation you have reached another milestone in your culinary career. I know that reaching that milestone has not been easy. We at Kapi 'olani Community College take great pride in our hotel and culinary programs and set high standards for you, our graduates, to achieve. We set these high standards because we know that the industry will demand that you be creative, hard-working, service-oriented, business­ oriented, and able to work under pressure. By succeeding and graduating, you should now be both proud and confident that you have not only met our standards but are ready to succeed in the industry. You are at the beginning stages of a professional career. A professional is someone who is able to work inde­ pendently and is able to adapt to changing times. A professional is someone who recognizes that Teaming never ends and who contributes back to the profession of which he or she is a member. A professional is someone who takes pride in the detail of his or her work. A professional is someone who is willing to mentor and pass on knowledge to new students entering the field. Remember these things as you continue to grow and contribute to the profession of culinary arts. If you ask the general public about Kapi 'olani Community College, you will more often than not hear compli­ mentary remarks about the food service program and the wonderful food and service provided by the students. For all those long hours and hard work, I want to thank you. For helping to build that pride in not only the food service program but the College in general, I want to thank you. But I also want to invite you to remain a part of the College. Whether through alumni activities, through further education, through simply coming back and helping, I hope to see you again here at Kapi 'olani. And who knows, someday I may be introducing you to the public as a distinguished visiting chef and proud graduate of Kapi 'olani Community College. Aloha, John Morton Provost 2 UNIVERSITY OF HAWAI'I KAPI'OLANI COMMUNITY COLLEGE Instructional Services Office May 17, 1995 1994/95 Graduating Clas Food Service and Hotel Operations Kapi 'olani Community College Dear Graduates: It is my pleasure to extend heartfelt congratulations to you, the 1994-95 Graduating Class of Kapi 'olani Commu­ nity College. You are entering a very exciting and challenging field which will present many opportunities for your professional and personal growth as you embark on your careers. You are fortunate to have received your college education at the State's finest Culinary Arts and Hotel Operations institution. The academic learning, combined with the practical training experience in laboratories gave you a well-rounded and valuable education. Hawai 'i is host to the nation's finest resort properties, and the possibilities for employment in the hotel industry are endless. The culinary arts industry is also thriving here, with Hawai 'i's finest chefs providing models to follow. Once again, Congratulations and Best Wishes as you pursue your future. Sincerely, Leon Richards Dean of Instruction 3 Patricia Kramm Linda Macapagal Nancy Miura Dean Nakasone Vera Okamura Patricia Salvador Gladys Sato Joel Schaefer Genevieve Seguirant Dirk Soma Jacqueline Taamu Ronald Takahashi Ron Umehira Carol Uyemura Holly WheeZes Lori Yonemori 6 Fall1994 & Spring 1995 Graduates Fall1994 Graduates•:• Patrick Brown •:• Andrew Dalan •:• Samuel Gaoiran •t• Noreen Len •t• George Narciso•:• Aurora Rivera •:• Antarese Walton •t• Keane Yorita •t• Leigh Watanabe•:• Conrad Aquino Donald (Neil) Basham Ryan Blanchard Guillermo Bustamante Francisco Cabigas 7 Lesley Cheung Cherilyn Chun John Cox Leo Cullen Shawn Fonseca Garret Fujieda Julie Fujikawa Kevin Fukuki Vincent Hill Jonathan Hirashima Liang-Ho Hsia Kristy Ikeda Kei Ishihara Julian Ka tekaru Rika Kawamoto Steven Kishimoto 8 Anthony Liu Mark Makiyama Amy Masuhara Ann McKeon Danny Morioka Diane Nazarro Travis Nishioka Jacqueline Nomura Futoshi Onishi Jason Quach Christian Schneider Robert Segundo Jason Sunada Burt Sugiki Rae Suzuki Marie Teves 9 CindyUyema Arvi Vizcarra Shawn Wada Leonard Wong Michelle Yim Kyle Yonas~iro Missing from photos: Fall1994 Graduates Christine Amina Karen-Lei Arakawa Scott Blaine Sherrilyn Gapusan Brandi Lindsey Rodney Sahagun Andrew Sanada Joy Yoshiki Jamie Tanouye Joy Yoshiki was named Tiare Yim Valedictorian of the Scott Yoshioka Kapi 'olani Community Jason Yuu College 199411995 graduating class. During Spring 1995 Graduates the ceremonies she Jeremy Chamizo delivered an inspirational Lisa Kawachi speech on dreams. Jeffrey Manmano Valentino Palaganas Jenell Sato Fundamentals of Cooking LencyYuen Chef instructor Joel Schaefer shows Roger Blankfein the art to cutting carrots. 10 The Bistro Great food at a fast pace Intermediate Cookery students run the Bistro. At your service are Steven Students create bountiful salads, pastas, Kishimoto, William Queja, Sheridan Weir, Richard A bad and Justin Power sandwiches and sinful desserts. Justin Arzaga is in the Fall, '94 uniform. about to serve a mouthwatering plate. Students also learn the basics of waiting on tables. Above, Corey Kim serves the entrees. Instructor Ed Fernandez helps students during the lunch crunch. Right: Mario Cantorna and classmate work on the chicken salad. Far right: Ryan Blanchard with a tray of steaks. 11 Asian/Pacific Asian/Pacific cuisine is such a prominent part of Hawai 'i's cuisine. Students in the Asian I course learn the cuisines of the Southeast Asian coun­ tries; China, India and Thailand. In the Asian II course, the cuisines covered include Japanese, Korean, Hawaiian and the Pacific Island cuisines. The course includes field trips to local restau­ rants, local markets, and Chef Instructor Alfredo Cabacungan's lectures on the cultures of coun­ tries whose cuisines are studied. Michael Imadaflashes a smile in the Asian Pacific Lab. Shook Mee Yap finalizes the presentation of her dish before it is served. Above: Lance Kosaka prepares for lunch served in the Asian/Pacific dining room. Michael Benson, Tammy Thomas, Instructor Alfredo Cabacungan, Wayne Kalani and Vincent Hill learn the finer details ofAsian/Pacific Cuisine. 12 Dean Leon Richards, KCC student Grand Giffard, Chef Alfredo Cabacungan, Faimalo Mao-- a cook at Waialae Country Club and KCC counselor Chris Lily watch the fire for the imu. Luau As part of the KAPE (Kapi 'olani Asian-Pacific Emphasis) program, Chef Instructor Alfredo Cabacungan planned an authentic luau -- complete with kalua pig cooked in an imu behind the cafeteria. Proceeds from the luau benefitted the KCC Staff Development Fund. This fund allow KCC staff to have additional training in education­ related areas. Grand Giffard, Randy Nozaki, Gregory Gascon and William Ho, look on as Faimalo Mao salts the pig 13 Continental/DiningRoom The International Cuisine course allows students to apply skills learned in the fundamental cooking courses as they create culinary specialties served at lunch in the Ohelo dining room. Under the direction of Chef Instructor Robert Chinen, students specialize in cook­ to-order items typically served in top hotels and fine dining establish­ ments. The cuisines covered include European, Asian and American regional cuisine. The culinary fare from the International Cuisine class and the dining room service always receives the best Marcus Masaki, Jean Nakamura, Rodney Abad, Justin Arzaga and Lance Kosaka reviews. are given helpful hints by instructor Robert Chinen (center). Instructor Robert Chinen discusses menu specifications that need to be considered when selecting wines. Food Service students Romi Teranishi, Jay Yoshimura and Jason Kagihara asisit with preparing food samples. 14 Food service student Ann McKeon receives helpful tips on serving a guest from instructor Dirk Soma. Soma shows the proper way to place a table setting. Chancellor Joyce Tsunoda and party enjoy a meal in the Ohelo dining room as Cory Kim serves the next course. 15 Practicum The Food Service Practicum course allows students to apply knowledge and skills learned in earlier courses, as they manage the Ohelo evening dining room. Under the guidance of Practicum Instructors Mel Arellano and Kusuma Cooray, students cover all aspects of running a fine dining establishment. Rodney Abad clears a salad course. Jolene Peterson prepares her bread basket. Waiter Rodney Abad always has a cheeiful smile. Jolene Peterson chats with her guest. Jason Bringas serves punch to guests at the reception. 16 Antarese Walton displays the garnish for the evening's entree Gladys Sato helps herself to fresh baked rolls while Wayne Kozuma carves the tenderloin as Grant Sato looks on. Instructor Kusuma Cooray observes as Ingrid George and Evyan Oshiro go through a final check of the demi-entrees before they are served. Mario Cantorna and Conrad Aquino. .. hard at work. 17 Patisserie The Patisserie program is designed for students who wish to learn about and excel in this facet of baking. Kapi 'olani's Patisserie program fo­ cuses on upscale baking. Attention to detail is a must, and this can be seen in the program's perfect creations. Chef Instructor Ernst Hiltbrand brings many years of expertise in local and interna­ tional hotels to the program. Each summer, Chef Hiltbrand travels abroad to keep in touch with industry, and shares new trends. with his students. Industry executives and patrons of the school's dining room have remarked that creations of the Patisserie program are equal to those found in five-star hotels. Keith Ogata, Vincent Hill and Ryan Blanchard prepare to sell their patisserie delights crec:. Vincent Hill and Anthony Liu prepare delicacies for the evening bake sale as instructor Ernst Hiltbrand looks on. Michael Mcintosh glazes a cake which will be Kerry Kuraya pipes pate-a-chaux in the served at lunch fundamental baking class.