Award-winning chef teaches UH-MC students

Chef Renee Erickson works with student Amberlin Lee during a workshop for University of Hawaii-Maui College culinary arts students on Feb. 20.

More than two dozen University of Hawaii-Maui College Culinary Arts students attended a workshop by multi-award-winning Seattle chef and cookbook author Renee Erickson, who focused the program on seafood and sustainability.

Fresh Hama Hama oysters from Washington State and pan sauteed halibut were on the menu for the workshop on Feb. 20.

UH-Maui College chef instructors Craig Omori, Tom Lelli, and Peter Pak helped facilitate the workshop, which was sponsored by the Hawaii Culinary Education Foundation and organized by Executive Director Hayley Matson-Mathes.

Joining Erickson was her husband and “oyster shucker extraordinaire” Dan Crookston. He taught the students proper technique while stressing the importance of remembering that the oysters are live animals and must be treated with respect.

Seattle native Erickson is a James Beard awarding-winning chef, author, and co-owner of  multiple  properties in Seattle.


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