Kauai Expedition with CIP & KCCCS
What a jam packed 48 hours of teaching, cooking, learning and fun! I want to say how much I enjoyed working with the kids at Kauai Community College Culinary School. They were so eager to absorb and so responsive. It was very rewarding and their energy made me feel like I was back in school. Not only did I have the opportunity to do a seminar, a pop-up dinner for Culinary Institute of the Pacific – Diamond Head fundraiser, we toured an organic farm that has an excellent restaurant. They broke down the science of growing pesticide and chemical free products and the lamb couldn’t have been more delicious! One of the other exciting parts of the trip was to go off-road quading in Kauai Ranch, a 4300 acre cattle ranch. Just a pristine spectacular place. We even picked herbs from Chef Guy Higa’s garden. The weekend embodied local, organic and delicious. Lucky to Cook Hawaii is all I can say. The workshop theme was French cuisine and the paté I made with all of these fresh, organic local ingredients was all the better because of it. It was great seeing Conrad Nonaka there, Director of the CIP, and to be part of the effort to fund the building of their new facility at Diamond Head. I’ve included a slideshow, take a look!