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Noble Chef is sold out, but you may still support Maui Culinary Academy

October 1, 2012 - Carla Tracy

Here’s a “good news” and “bad news” scenario.

The good news for UH Maui College’s Maui Culinary Academy is that Noble Chef, its biggest annual fundraising event, is already sold out — before the invitations went out in the mail.

The bad news for Maui’s foodies and supporters of the program is that you’ll have to wait until next year to taste the culinary delights of top chefs and the MCA students they mentor.

Staged at the Fairmont Kea Lani, Maui in Wailea, this year’s Noble Chef event is themed “Celebrate the Harvest.” It will dazzle diners with with everything from Duck Bao to Seared Scallops to Big Island Mushroom Tortellini, to name a few.

“We are very fortunate to have an outstanding group of highly talented and innovative Noble Chefs in place for our 2012 event,” says MCA’s Chris Speere. “Through the support of our Noble Chefs and our community, the Maui Culinary Academy can continue to provide scholarship opportunities and quality educational experiences for our students. Funding from Noble Chef ensures that we can offer effective ‘real world’ learning in our culinary labs, giving students the skill sets essential for success in the workplace".

"I feel that our Maui community recognizes the quality, effort and educational importance we have invested to make Noble Chef the premier food and wine event on Maui,” adds MCA Program Coordinator Dean Louie. “In the past three years, the MCA Program has raised over $300,000 to meet the needs of disadvantaged and exemplary students in the culinary arts program. These funds also award UHMC scholarships to Maui County High School students entering the program through our annual "Into The Fire" Culinary Competition."

Because of the generous support of committee members and donors in previous years, MCA has eststablished an endowment fund. It will provide scholarships to future culinary students, and much more.

“UH Maui College’s Maui Culinary Academy was recently recognized by the American Culinary Federation Educational Foundation as one of only 71 ‘Exemplary’ Culinary Programs across the nation,” says Louie.

“With more than 38,000 square feet of facilities, the MCA program provides daily dining options as well as customized full-service catering capabilities. MCA is planning to extend International education and food innovation opportunities along with current research and product development.”

If you missed the opportunity to get tickets this year, but would like to support the program, you may still make a donation. Contact Ray Tsuchiyama (of the UH Foundation) at 984-3471 or email


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