Chefs will gather from April 3 to April 5 at the Waikoloa Beach Marriott Resort & Spa for ChefConnect: Hawai’i.
The event is part of the American Culinary Federation’s Signature Series and will host chefs from the Central and Western regions.
Hands-on workshops, culinary demonstrations, and professional development opportunities will take place during the three-day event.
Alan Wong, chef and owner of Honolulu-based Alan Wong’s Restaurants, is scheduled to be a guest speaker at the event.
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Wong is known for marrying elements from various ethnic cooking styles, mixed with island-grown ingredients.
Central and Western region teams will compete in the Baron H. Galand Culinary Knowledge Bowl for a sport in the “Cook. Craft. Create. Convention & Show” in July.
ACF Chef Educator of the Year, Dr. L.J. Minor Chef Professionalism Award, and Achievement of Excellence Awards are all anticipated to be announced at the ChefConnect: Hawai’i event.
ChefConnect: Hawai’i is open to the public but geared toward food service professionals.
1 p.m. to 4 p.m.: Learn how to prepare a porchetta using pig jowls, ears, tongues, and cheeks in Porchetta di Testa. Eric Ernest, CEC, CCA, executive chef, USC Hospitality, Los Angeles, will teach participants how to turn this inexpensive product into rich and flavorful dishes.
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Monday, April 4:
1:30 p.m. to 5 p.m.: Sixteen student teams compete in a jeopardy-style culinary competition in the Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix.
3:15 p.m. to 4:15 p.m.: Join Whendi Grad, owner of Big Island Bees in Captain Cook, for Single-blossom Honey Varietals & Beekeeping in Hawai’i to learn the process of honey production from the flower to the jar, and sample honey from various floral sources.
Tuesday, April 5:
11:15 a.m. to 12:15 p.m.: Learn how an authentic, traditional dish can be transformed into a modern recipe with a sound culinary approach in Aloha ‘Aina. Paul Heerlein, CCE, CCC, associate professor at Hawai‘i Community College, will feature some of Hawaii’s unique produce and fish, like lomi lomi salmon.
3:45 p.m. to 4:45 p.m.: Experience the science of beer tasting, review the history of various beer styles, and learn proper beer serving etiquette during the Kona Brewery Beer & Food Tasting, presented by Kayla Jensen, quality assurance manager at Kona Brewing Company.
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