Selected entrepreneurs join a growing network of alumni who have completed Leeward Community College’s 12-week Aina to Makeke course and are successfully scaling their value-added food products
HONOLULU, HI (February 10, 2025)—Hawaii Ag & Culinary Alliance (HACA) is proud to announce the 15 entrepreneurs selected for Cohort 5 of the Cottage Industry to Commercial Enterprise Scholarship, designed to help Hawaii-based food entrepreneurs scale their businesses from home-based operations to commercial enterprises. Offered in partnership with Leeward Community College (Leeward CC) and the Wahiawa Value-Added Product Development Center (WVAPDC), the program provides Hawaii-based entrepreneurs with the tools and knowledge necessary to scale their value-added food products using locally grown, raised, or caught ingredients.
Representing businesses from Oahu, Hawaii Island, and Lanai, this latest cohort will embark on Leeward CC’s 12-week Aina to Makeke course, which covers essential topics such as licensing and regulations, commercial kitchen operations, branding and marketing, packaging, and sales and distribution. Participants will also gain access to WVAPDC, a state-of-the-art facility designed to help food producers scale production, improve efficiency, and explore new market opportunities. At the end of the program, entrepreneurs will present their value-added products in a showcase event attended by retail and wholesale distributors, buyers, and industry representatives.
“By investing in these food businesses, we’re supporting Hawaii’s agricultural economy and creating opportunities for local value-added entrepreneurs to thrive,” said Denise Yamaguchi, CEO of Hawaii Ag & Culinary Alliance. “Cohort 5 represents a diverse group of innovative food producers, farmers and chefs who are ready to take their businesses to the next level.”
The 15 selected entrepreneurs in Cohort 5 include: Peter Castillo, Huli Huli Chicken LLC; Pierre Daguzan, Daguzan Charcuterie; Caleigh Dillon, Pineapple Road Beverage Co; Kealoha Domingo, Nui Kealoha; Janee Gutierrez, Madres Churros; Sheryl Kahue, uCook LLC; Randy Kuba, Mana-Su LLC; Karli Kurihara, The Doggy Kitchen; Negus Manna, Red Sea Hawaii Connection LLC; Kalisi Mausio, Onomea Farm Hub; Jason Peel, Okazuma; Stephanie Shipton, Morning Dew Farm; Shawn Steiman, Grok Coffee; Lisa Strand, Hapa Hawaiian Salts; and Ashley Uahinui, Bake You A Smile. These businesses represent a broad spectrum of consumer-packaged goods, from salts, seasonings and sauces to specialty beverages like tepache and mamaki tea, as well as frozen products such as poi churros, luau kits and premium dog food.
Since 2023, Hawaii Ag & Culinary Alliance has supported 74 entrepreneurs with scholarships through the program, with many alumni successfully expanding into major retailers like 7-Eleven, ChefZone, Foodland, ABC Stores, Down to Earth. Last year, 23 of the program alumni exhibited at the Made in Hawaii Festival, thanks to the support of the Department of Business, Economic Development & Tourism and Leeward Community College. More recently, seven alumni businesses—including Any Kine SNAX, Hawaiian Krunch Company, Hawaiian Vinegar Co., Hometown BBQ, Island Rayne Gourmet, Island Sausage, and Mauka Meats—represented Hawaii at the Winter Fancy Food Show in Las Vegas. A full list of Cohort 5 participants, program alumni and their products can be found here.
“The growth of our Aina to Makeke alumni has been incredible to witness,” said Chris Bailey, Manager From showcasing their products at the Made in Hawaii Festival to debuting on a national stage at the Winter Fancy Food Show and now scaling production right here at the Wahiawa Value-Added Product Development Center, these entrepreneurs are turning their ideas into thriving businesses. We’re proud to support them with the resources and space they need to bring Hawaii-made products to a global audience.”
A sixth cohort of the program is scheduled to begin in May 2025 with scholarship applications opening in early March. For more information about the Cottage Industry to Commercial Enterprise Scholarship and future cohort schedules, please visit www.hawaiifoodandwinefestival.com/cottageindustry.
Support for the Cottage Industry to Commercial Enterprise Scholarship is provided by the State of Hawaii.
For Press & Media inquiries, please contact:
Kristen Lau-Grover, Director of Marketing & PR | [email protected] or 808-721-1849
ABOUT HAWAII AG & CULINARY ALLIANCE®
The Hawaii Ag & Culinary Alliance (HACA) is dedicated to forging a vibrant link between our world-class culinary events and the advancement of culinary education, from community colleges to four-year universities. Founded in 2011 as a 501c3 nonprofit organization, HACA’s mission is to elevate Hawaii’s culinary and agricultural sectors, enriching both the visitor industry and local community. As the parent organization of the Hawaii Food & Wine Festival (HFWF)—the premier epicurean destination event of the Pacific, HACA has donated $5 million to local community and aina-based organizations that support food sustainability, culinary education and agriculture. For more information, visit www.HFWF.me, follow HFWF on Instagram @HIFoodWineFest and Facebook at @HawaiiFoodandWineFestival.
ABOUT LEEWARD COMMUNITY COLLEGE
As part of the University of Hawaii system, Leeward Community College provides an environment for academic learning and a center of cultural life for neighboring communities. With a main campus in Pearl City and an educational center in Waianae, and the Wahiawa Value-Added product Development Center, Leeward Community College’s proven commitment to affordable, quality education is the foundation of its mission. From professional career studies to liberal arts, the College offers diverse and comprehensive opportunities for all students.
For more information, visit www.leeward.hawaii.edu, follow @Leewardcc on Facebook, Instagram and Twitter, or contact Tad Saiki, Marketing Officer, at [email protected]. For information about the Wahiawa Value-Added Product Development Center, contact Chris Bailey at [email protected].