For Culinary Professionals
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Cal Oshiro of Y. Hata Co. provided a beef costing workshop with the Ohana. Photo: courtesy of the Hale Aina Ohana. |
The Hale Aina Ohana, an organization dedicated to championing culinary education in Hawaii, will be hosting two workshops designed for culinary professionals.
The ‘Ohana conceived of the workshops as a way to increase educational opportunities for culinary students.
These classes are designed for working cooks, chefs, and owner/operators. The Hale Aina Ohana is conducting these workshops to keep our Hawaii culinary professionals ahead of the curve of emerging technology and advances in the food industry.
Theoretical Food Costing
The first of these workshops take place on January 19 from 10 a.m. to 12 p.m. and it features the topic of "Kitchen Financials and Theoretical Food Costing."
Chef Scott McGill of TS Restaurants will host and conduct the workshop at Hula Grill at Outrigger Waikiki on the Beach.
Chef McGill is the Executive Chef of Hula Grill Kaanapali, Maui. He has worked in Hawaii for 17 years with TS Restaurants. Chef McGill’s work experience on the mainland includes opening restaurants in the famous Gas Light District of San Diego. He was formally trained at the California Culinary Academy in San Francisco and is one of forty-six Level III Certified Executive Chefs certified by the American Culinary Federation at the Culinary Institute of American Hyde Park, New York.
This workshop will cover:
- Theoretical food costing and menu mix
- Operational finance from a chef’s view
- Menu engineering
- Cost controlling and accountability
- Menu item costings, yields, and profits
The cost to participate is $25. You must pre-register, via e-mail to hayleymm@hawaii.rr.com. Validated parking provided by the Outrigger, location and additional details will be provided upon registration.
Sous Vide — Beyond the Basics
The second scheduled workshop takes place on Monday, February 15th, 11 a.m. to 4 p.m. and features a guest presenter from the Culinary Institute of America.
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Chef Patrick Clark. Photo: courtesy of the Culinary Institute of America |
Chef Patrick Clark, a chef-instructor at the Culinary Institute of America in Greystone, California will present this special look at sous vide at Kapiolani Community College (Ohia 118).
This workshop will:
- Explore sous vide as a progression of three concepts: storage, cooking, and cuisine
- Identify textural differences in cooked proteins using a variety of different cooking methods
- Demonstrate the potential for increased storage utilizing sous vide
- Discuss the benefits of sous vide cooking as a technique for vegetable cookery
- Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment
- Expand your expertise in safety and sanitation practices critical for sous vide methodology
Before joining the faculty at Greystone, Patrick Clark was the chef at the critically acclaimed Sutro’s at the Cliff House in San Francisco, CA. He previously served as executive chef at a variety of top California establishments, including California Café, Santa Barbara Grill, and the Silver Creek Valley Country Club. A member of the American Culinary Federation, Chef Clark has won numerous medals in competitions around the world, including eight team gold medals at the 1992 Culinary Olympics in Frankfurt, Germany as a member of the Chaîne des Rôtisseurs Culinary Team USA.
The cost to participate is $85 and pre-registration is required. E-mail hayleymm@hawaii.rr.com if you are interested in more information or to register.
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Photo: courtesy of Hale Aina Ohana |
SAVE THE DATE —- The Hale ‘Aina ‘Ohana Golf Tournament
Watch for details and registration information, and save April 19th for a fun day of golf and delicious food, all for a good cause.
The annual golf tournament blends a glorious day of golf at the Kapolei Golf Course with fine spirits and beverages from Better Brands and delectible cuisine from some of Hawaii’s favorite restaurants.
For more information on the Hale Aina Ohana, visit www.haleainaohana.org.
