All proceeds from the hallmark event will benefit Hawai‘i’s Culinary Institute of the Pacific and support the continued collaboration with the renowned Culinary Institute of America
HONOLULU, HI (June 28, 2024)—This fall, the Hawaii Food and Wine Festival® (HFWF) will celebrate the newly announced initiative between the Culinary Institute of the Pacific (CIP) and Culinary Institute of America (CIA)—the world’s premier culinary college—at the Festival’s signature Halekulani gala dinner on Saturday, November 9, 2024. Global Culinary Finesse: Celebrating the Rise of World-Class Chefs will showcase an impressive lineup of culinary luminaries and distinguished alumni from CIA, alongside award-winning Chef Alan Wong, a graduate of the Kapiolani Community College Culinary Arts program—which laid the foundation for the CIP program.
The participating chefs represent some of the finest culinary minds in the industry. Maneet Chauhan, renowned for her inventive approach to Indian cuisine. Michelle Karr-Ueoka, the celebrated Hawaii pastry chef known for her intricate and delightful desserts. Michael Mina, a culinary icon known for his sophisticated modern American cuisine. David Burke, pioneer of American culinary innovation famous for his whimsical and artistic presentations. Together, the five chefs unite to create a five-course wine-paired dinner that showcases the artistry and innovation that defines modern gastronomy. In addition, guests will be treated to Halekulani Executive Chef Christian Testa’s contemporary delicacies during a cocktail reception prior to the dinner. As chefs who value culinary education, the evening will also provide current culinary students from Hawaii’s community colleges with the opportunity to learn and cook alongside the industry’s finest.
Earlier this week, CIP welcomed CIA leadership to the Diamond Head campus to announce a multi-year collaboration that brings a new workforce development program to Hawaii. The program, which begins this fall, provides highly-skilled training for chefs and hospitality professionals to meet the needs of the tourism industry and enhance Hawaii’s standing as a world-class culinary destination. All proceeds from the gala event in the fall will benefit CIP and support the continued collaboration between these two renowned institutions, underscoring the critical importance of investing in culinary education for Hawaii’s future.
“Supporting culinary education is vital to the growth and sustainability of Hawaii’s tourism and hospitality industry,” shared Denise Yamaguchi, HFWF Chief Executive Officer. “We’ve seen how education can be a magnet transformative economic growth and community development. By investing in training for Hawaii’s workforce, we ensure the preservation and evolution of Hawaii’s rich culinary traditions through a pipeline of skilled culinary professionals.”
Tickets and tables are available for the Global Culinary Finesse: Celebrating the Rise of World-Class Chefs dinner at www.HFWF.me. The full schedule of Hawaii Food & Wine Festival events and participating chef line up is available online at hawaiifoodandwinefestival.com. Stay connected—follow HFWF on Instagram @HIFoodWineFest using #HFWF24 and Facebook at @HawaiiFoodandWineFestival. Since 2011, HFWF has raised nearly $5 million to support local community and aina-based organizations committed to agricultural and culinary education, sustainability and cultural initiatives.
For Press & Media inquiries, please contact:
Kristen Lau-Grover, Director of Marketing & PR | [email protected] or 808-721-1849
ABOUT HAWAII FOOD & WINE FESTIVAL
The Hawaii Food & Wine Festival, a program of the nonprofit organization—Hawaii Ag & Culinary Alliance—is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 150 internationally renowned master chefs, culinary personalities, sommeliers, mixologists, and wine and spirit producers. Co-founded by two of Hawaii’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival showcases culinary experiences, wine tastings, cultural engagement and exclusive dining opportunities with dishes highlighting the State’s bounty of fresh, local produce, seafood, beef, poultry and spices. Since 2011, the Festival has given nearly $5 million to support local beneficiaries committed to culinary and agricultural education, sustainability and cultural programs in Hawaii.