Chef Alan Wong led 76 students and instructors from Hawaii Community College in a comprehensive exploration of flavor and palate development based upon his International Association of Culinary Professionals award-winning book, “The Blue Tomato.”
The students participated in tastings of beef, goat cheese, chocolate, passion fruit juice, and coffee.
Chef Wong reviewed the Hawaii Regional Cuisine and the ethnic influences.
Chef Wong, a Hawaii Regional Cuisine founding chef and James Beard award winner, encouraged supporting local farmers and producers. He offered motivational and professional advice about seeking a career and succeeding in the business.