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KAHULUI — With celebrity chef Sam Choy leading the applause, about 50 students were honored recently at the Maui Community College Culinary Academy’s “First Six” graduation.

“I think it’s a milestone,” said Chris Speere, explaining that the honorees were being praised for completing the first six core courses needed to obtain an associate degree in culinary arts.

“It’s like our boot camp in many ways,” Speere said.

Choy, one of Hawaii’s best-known chefs and restaurant owners, gave the keynote speech for the second-semester students on Feb. 29 at the MCC campus.

“Education is important; having the plaque on the wall shows you put in the effort, you earned it,” Choy said in his address to the students.

Choy visited the culinary academy students earlier in the day during classes. “Having Chef Sam participate in our program is part of our ongoing plan to showcase local chefs and business people in our community who can share their experiences, insight and enthusiasm,” Speere said.

“In the end, we want our students to gain practical knowledge, understand the various career paths in the culinary world, and have face-to-face, up and close time with the chefs who have set the standards of culinary excellence in Hawaii.”

When the First Six graduation was initiated about 15 years ago, Speere said he had about 12 students complete a year’s worth of studies to show an intention to complete their associate degree requirements.

MCC plans to recruit more students from around the state and possibly offer a specialty program such as a sushi academy, Speere said.

The Maui Culinary Academy is held in the 38,000-square-foot Pa‘ina Culinary Arts Center on the MCC campus.

Instructors integrate classes with commercial operations as part of the learning experience. Students gain hands-on training in nine kitchen facilities, and prepare for their careers by operating seven restaurants.

Speere said instructors are also trying to raise awareness with their students about issues relating to professionalism, green waste, serving healthy foods, and how to responsibly run a restaurant business.

“We really try to provide an optimal learning environment,” he said.

Curriculum emphasizes additional learning through research and development, with projects to provide experiences with local chefs, restaurants, farmers and vendors.

For information on the MCC program, call Speere at 984-3325, or go online to mauiculinary.com/academy/.

• Claudine San Nicolas can be reached at claudine@mauinews.com.

 

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