PUHI — Five culinary-arts students from Kaua‘i Community College recently returned from the American Culinary Arts Federation (ACF) Hot Food competition with a bronze medal. Although falling short of gold, the five students who are part of the KCC advanced
PUHI — Five culinary-arts students from Kaua‘i Community College recently returned from the American Culinary Arts Federation (ACF) Hot Food competition with a bronze medal.
Although falling short of gold, the five students who are part of the KCC advanced culinary-arts class said the trip was “definitely educational.” Rey Dikilato, one of the five students, said, “It was a learning experience for everyone. But, the best part was everybody had fun.” Laurie Suganuma, another of the students, said she was thrilled that they selected her moi appetizer recipe over other entries. Suganuma authored the recipe, but credited Bryson Arakaki for cooking up the selection.
Suganuma said the competition involved a four-course meal including an appetizer, salad, main entree, and dessert. Suganuma noted that the competition centered around not only cooking, but cutting skills as well. Donovan Williams was the salad chef, while Dikilato’s arena involved the preparation of the entree, and Moises Labuguen created the dessert entry.
The ACF Hot Food competition was a state-level event featuring talent from other culinary- arts schools around the state.
Suganuma and Labuguen were recently featured in the American Heart Association’s Heartwalk event, where the pair demonstrated some healthy dishes, and Saganuma will also be appearing in the upcoming Matsuri event, where she will also be doing food demonstrations.
Billy Gibson, the instructor for the group, said, “They love to do things for the community.”
