One Kitchen, Many Pathways
How the CIP x CIA Workforce Development Program is strengthening Hawaii’s culinary industry—one cohort, one career, and one mindset at a time. Inside the kitchens at the Culinary Institute of the Pacific’s Diamond Head campus, the paths that bring people to the...
Opening a Door to Hawaii at DC Central Kitchen
How Hawaii Food & Wine Festival chefs transformed a culinary demonstration into a lesson in culture, connection, and possibility. Some of the most meaningful lessons in a culinary classroom aren’t found in a recipe. They’re found in the stories behind...
Aina to Makeke: Opening Doors for Hawaii’s Food Entrepreneurs
Building a food business in Hawaiʻi is not a small undertaking. The path from a kitchen idea to a product on a store shelf involves permits, production, packaging, pricing, and a hundred decisions most entrepreneurs face alone. The Hawaii Ag & Culinary...
From Hawaii to Washington: HFWF Brings Hawaii to the Hill
Each June, Hawaii on the Hill—an annual showcase of Hawaii’s culture, agriculture, business and culinary industries hosted by Senator Mazie K. Hirono and the Chamber of Commerce Hawaii—brings a taste of the islands to the nation’s capital. The event offers...