The culinary students and instructors of Hawaii Community College’s Culinary Arts Program invite all isle foodies, and the families of the student chefs, to enjoy their own “fancy food” competition at the 14th Annual Hilo Culinary Classic from 11 a.m. to 1 p.m., Friday, April 13, at the Manono Campus Cafeteria.
The culinary students and instructors of Hawaii Community College’s Culinary Arts Program invite all isle foodies, and the families of the student chefs, to enjoy their own “fancy food” competition at the 14th Annual Hilo Culinary Classic from 11 a.m. to 1 p.m., Friday, April 13, at the Manono Campus Cafeteria.
“Food competitions of all kinds have become very popular through the programming of television food channels. Our own competition features displays prepared by all second-year culinary students along with those of adventurous first-year students, and guest competitors from the community college’s West Hawaii program, and alumni entrants,” said publicity chair Sandy Barr.
“The entries run the gamut from savory plated multi-course meals, inventive dessert displays, pupu presentations that deserve the name hors d’oeuvres, celebration cakes and art pieces that are incredibly edible.”
Accompanying these scrumptious-looking displays will be a heavy pupu buffet prepared by the first-year students, so guests can graze while being amazed at the technical heights the students have reached. Professor and chef Allan Okuda, the culinary program leader, sets high standards for this show, starting with the first lectures to new culinary students, through his encouragement of the second-year students in their last semester.
“The students are working very hard to showcase their talents in the culinary arts. To become successful, these students must sacrifice their time and their efforts,” said Okuda. “As instructors, we want to expose our students to as broad a range of culinary experience as possible. Food competitions demand not only correct technical knowledge, but perfect application of these techniques, and a great deal of practice.
“Students are using their spring break to work on their food show projects, which range from three- and five- to seven-course meals, hors d’oeuvres displays, and buffet platters, to delicate dessert presentations, artistic showpieces and celebration cakes.”
This competition will be judged by a knowledgeable team of master chefs in accordance with American Culinary Federation competition rules.
Captain of the team and a returning judge is chef Jim O’Keefe, former owner of O’Keefe and Sons Bakery, who will bring his years of practical knowledge in the culinary realm to the table, and his many years as a competition judge to anchor the group.
Veteran Hilo chef Casey Halpern of Café Pesto will bring his many years of culinary experience to the judging.
The third judge will be chef Ernesto Limcaco, corporate chef for Y Hata and Co. Ltd. and longtime coach for the U.S. Army Culinary Olympic Team.
The student displays will be judged on presentation, nutritional balance, thematic balance, workmanship, practicality, creativity and composition. The awards will be presented during the public exposition. A “culinary idol” will be chosen for creating the “Best of Show” entry. “Please join us, and meet all our Culinary.
Tickets for the show are $9, now available at the HawCC Cafeteria, Bamboo Hale, and from any culinary student on campus. Tickets will also be available at the door.