HCC lecturer the featured chef at ‘A Taste of Hilo’
Attendees at the Japanese Chamber of Commerce &Industry of Hawaii’s “A Taste of Hilo” can look forward to sampling over 30 vendors’ offerings today from 1 p.m. to 3 p.m. at Sangha Hall.
That’s where the spotlight will shine on Hawaii Community College culinary program lab manager and lecturer, chef Tori Hiro — the event’s featured chef— who will craft a fresh lilikoi tart using fruit grown by the college’s agriculture program.
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“I decided to make a dessert with lilikoi because I really wanted to highlight the unique farm-to-table partnership between Hawaii Community College’s agriculture and culinary programs,” said Hiro, who has participated in “A Taste of Hilo” for 12 years. “Ninety percent of what they grow and harvest at the Panaewa Farm is delivered to the Hawaii CC culinary arts program for our students to use in the learning lab.”
Hiro’s lilikoi tart has been in the works since the summer of 2024 as agriculture professor Lew Nakamura, lab assistant Dustin Chin and their summer interns kept the Panaewa and Pepeekeo farms in full production.
“They had lilikoi growing at both farms over the summer and the harvests were so lush,” Hiro said. “We juiced it and processed the lilikoi right away so we could freeze the juice for future projects.”
A Hilo native with roots in Laupahoehoe and Panaewa, Hiro discovered her culinary passion early on, gaining experience in the family kitchen through classic Filipino dishes she prepared with her grandparents.
Immediately after high school, she stepped into the professional culinary world as a pastry chef at the Four Seasons Hualalai. Hiro moved from the high-pressure kitchen of a luxury resort to establishing herself as an educator at Hawaii CC, where she now teaches patisserie, culinary nutrition and fundamentals of baking.
“Being chosen as the featured chef for ‘A Taste of Hilo’ is an incredible honor for Tori and the college, and represents the importance of our culinary program in the community,” said Hawaii CC Chancellor Susan Kazama.
The partnership between the college’s culinary and agriculture programs will also be showcased in another dish created by Hawaii CC culinary program chef Shawn Sumiki, who will be serving a Korean- inspired lettuce wrap using the agriculture program’s hydroponic lettuce and ‘uala, as well as housemade kim chee and sashimi.
“I would like our community to know that our culinary team here at Hawaii Community College includes all graduates from this program,” said Sumiki, who has been participating in “A Taste of Hilo” for 22 years. “Chef Tori Hiro, chef Philton Velasco and myself are working hard to produce workforce-ready individuals who have a passion for their craft and a strong work ethic.”
As a fundraiser for Hawaii Community College, “A Taste of Hilo” contributes directly to scholarships and program development. Over the last 25 years, The Japanese Chamber of Commerce &Industry of Hawaii has generously donated over $200,000 to the college.
This fall, 17 students in the culinary program will each be awarded a $500 scholarship.
“I am honored to be named the featured chef, but the real ‘featured chefs’ should be our Hawaii Community College Culinary Arts students,” says Hiro. She noted that every year “A Taste of Hilo” gives the college’s culinary students the opportunity to work with community and industry individuals who may one day be their potential future employers.
Some tickets for “A Taste of Hilo” might still be available at the door for $100.
For more information about Hawaii Community College’s Culinary and Agriculture programs, visit www.hawaii.hawaii.edu.
