PUHI — Despite a slow start because of early morning showers, more than 1,800 meals were served to hungry patrons Sunday during the 26th Annual American Culinary Federation Breakfast at the Kaua‘i Community College campus. “They all started coming after
PUHI — Despite a slow start because of early morning showers, more than 1,800 meals were served to hungry patrons Sunday during the 26th Annual American Culinary Federation Breakfast at the Kaua‘i Community College campus.
“They all started coming after the rain,” said Chef Romel Begonia of the Grand Hyatt Kaua‘i Resort and Spa. “We’re even beginning to sweat a little.”
Diners to the annual event benefiting the KCC culinary arts program were treated to a wide array of breakfast foods prepared by chefs, students and other volunteers from the college and the community.
“We have five students from the Waimea High School culinary academy helping at this event,” said Kui Souza, the academy’s instructor. “They’re spread around. Just look for the white jackets with no logo on them.”
Among the diners, visitors mixed and mingled with residents while enjoying the morning meal punctuated with a variety of entertainment including kachi-kachi and Hawaiian music with hula.
“This is truly a community event,” said Canadian Valerie Swanson, visiting from Calgary, Alberta, and echoing KCC Chancellor Helen Cox’s words. “I never realized how many volunteers come out to help make this event a success.”
Other visitors included a group from the Mokihana of Kaua‘i who recently hosted the Fifth Annual Spam party in Kapa‘a, many commenting on the absence of the “Special Army Meat,” or spiced ham.
Baked ham was on the menu along with a Roast Baron of Beef, joining the long line of omelet chefs creating made-to-order omelets and dispensing pancakes and assorted pastries.
“This is my first time to the event,” said Gini Kapali who works at state Rep. Derek Kawakami’s office in Honolulu. “This is a long weekend, so I told Derek I was coming home.”
Sandra Kato-Klutke of the Hawai‘i Hotel and Lodging Association in Kaua‘i was not there just to enjoy the food. She presented $3,000 in scholarships to culinary arts students who had earlier prepared lunch for the hotel association’s golf tournament.
She was joined by a representative of the Rotary Club of Kapa‘a and KCC culinary instructor Chef Martina Hildorfer in presenting additional scholarships to students who were offered a break to accept their respective awards.
Diners could also indulge in the craft offerings, pottery from KCC students, a used book sale, honey sales from the apiary department and a tour of the Electronics Technology Building.
Chef Mark Oyama of the KCC culinary arts program and Mark’s Place and Contemporary Flavors Catering said the next big culinary event at the college is the annual Gourmet Spring Gala on April 13.
