and the (CIP) are collaborating with (CIA), the world¡¯s premier culinary college, on .
The program, which launches in September 2024, is designed for both professional chefs and people aspiring to join the foodservice and hospitality workforce, will offer in-depth, weeklong courses highlighting the cuisines of the Pacific Rim, Asia, Latin America, along with other global, plant-forward cuisines, contemporary garde manger (preparation of cold foods), and more.
“The collaboration between the Culinary Institute of the Pacific and the Culinary Institute of America marks a pivotal moment aimed at truly creating a world-class culinary institute,” said Roy Yamaguchi, executive director of the Culinary Institute of the Pacific. “By enlisting the support of CIA to introduce specialized classes for industry professionals and workforce development, we’re not just expanding our educational repertoire; but more importantly highlighting the value of culinary education to the greater visitor industry and local community.”
Yamaguchi will collaborate closely with the CIA¡¯s chef instructors to develop a long-term and mutually beneficial relationship between the two organizations.
“We are excited to collaborate with CIP to provide this workforce development program,” said Chef David Kamen, director of client experience at CIA Consulting. “These hands-on programs¡ªset against the beautiful backdrop of Diamond Head¡ªprovide a dynamic learning environment and will help ensure the talent pipeline in the islands remains robust for years to come.”
Participants will receive a certificate of completion from the Culinary Institute of America and the Culinary Institute of the Pacific complete with continuing education hours and a digital badge that can be shared on social media feeds and digital signatures.
Yamaguchi said, “This initiative will uplift the Culinary Institute of the Pacific, signifying a commitment to excellence and a dedication in fostering a community of highly trained, skilled and innovative culinary professionals. It’s a bold step towards realizing our goal of becoming globally competitive in culinary education and enriching the culinary landscape in 51²è¹Ý for generations to come.”
