PUHI — Chef George Mavrothalassitis said it is important that future Hawai‘i chefs appreciate the quality of local ingredients. Chef Mavro, the chef and owner of Chef Mavro Restaurants and a James Beard award winner, was joined by Kevin Chong,
PUHI — Chef George Mavrothalassitis said it is important that future Hawai‘i chefs appreciate the quality of local ingredients.
Chef Mavro, the chef and owner of Chef Mavro Restaurants and a James Beard award winner, was joined by Kevin Chong, Chef du Cuisine Chef Mavro Restaurant, and Brooks Takenaka of the United Fishing Agency in Honolulu in presenting to some 45 culinary arts students an in-depth presentation on local fish, Friday at the Culinary Institute of the Pacific at Kaua‘i Community College.
The hands-on presentation is part of a series of Center-of-the-Plate Master classes sponsored by the culinary nonprofit Hale ‘Aina ‘Ohana.
“These ‘Ohana-funded workshops give culinary students a chance to work with ingredients they may not encounter in school, such as whole lamb and whole fish,” Chef Mavro said.
Chef Mavro unfolded an array of different cutlery he uses to break down and prepare an ahi, one of the local fish discussed by Takenaka in the area of sustainability.
“I didn’t know there were all those differences in fish,” said Pat Watase, operating the KCC video equipment while Chef Mavro conducted the presentation. “I thought ahi was ahi, I didn’t know there were different kinds for different uses.”
As Chef Mavro worked through the different phases of breaking down the big fish and filleting it for cooking, his work was punctuated by gasps of “ooh” and “ah” as students reacted to his deft movements sending pieces to the waste container.
“You supposed to scrape the skin and the bones so you get the most of the fish,” one student said as a piece of skin went into the trash. “This is expensive fish.”
Once prepared, Chong took the prepared fillets and worked on the creation of several dishes — Ahi Tartare and Caviar, Poisson Cru, and Cured and Seared Ahi.
As each of the dishes came out of the pan, samples were distributed to the students eliciting a variety of reactions and questions.
“The response from world-class chefs like Chef Mavro continues to be overwhelmingly positive,” said Tom Mullen, chair of the ‘Ohana. “Our goal is to provide cutting-edge opportunities to culinary instructors and students and the support of master chefs like Mavro makes our mission possible. We recognize the critical role the industry plays in our economy.”
People in the community as well as local businesses and organizations have an opportunity to be part of the Culinary Institute of the Pacific at the Eighth Annual Spring Gourmet Gala at the KCC dining facilities, April 16, starting at 6 p.m.
Tickets for the limited seating event are available by calling Clarice Kali at 245-8238.
Featured during this annual event will be Chef Alan Wong of Alan Wong’s Honolulu, The Pineapple Room and Alan Wong’s Tokyo. He will be joined by Vikram Garg of the Halekulani Hotel as well as a host of local chefs and sommeliers.
