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Cohort 17-18
The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College is leading a powerful effort to strengthen Hawaiʻi’s school food system focusing on improved health, flavor and the integration of locally sourced ingredients. In March, its Workforce Development Program, created in collaboration with the Culinary Institute of America (CIA), trained 14 school food service professionals with essential culinary skills to prepare appealing meals that meet rigorous nutrition standards.
Sharon Schaefer
Participants represented seven Oʻahu schools, including:
ʻAiea Intermediate School
Alvah Scott Elementary
Helemano Elementary School
Mililani High School
Mililani Mauka Elementary School
Mililani Middle School
Pearl Harbor Kai Elementary School
the Department of Hawaiʻi State Department of Education School Food Services Branch.
The skills learned in “Cooking for Healthy Kids” are designed to be immediately applicable, empowering staff to enhance the taste and nutritional quality of cafeteria meals.
“This wonderful course has gotten me very excited and opened my mind to see the bigger picture on our goal to elevate and revamp Hawaiʻi’s school lunches with a focus on new innovative recipes using locally grown produce and proteins,” said Devie Nakamura, Helemano Elementary School food service manager. “I want to bring this excitement back to my school.”
Collaboration with Culinary Institute of America
Workforce development program cohorts 17 and 18 were led by Oʻahu-based registered dietitian Chef Mari Wills, a Kapiʻolani CC culinary alumna and former high school culinary teacher; Chef Sharon Schaefer, assistant director of school foodservice programming for CIA Consulting; and Corrie Clark, project manager of school foodservice programming for CIA Consulting.
“Real change in our food system starts with people,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific. “This program isn’t just about teaching new recipes—it’s about changing mindsets. When cafeteria professionals see themselves as chefs who have the power to nourish their communities, it transforms how they approach the food they prepare every day. By investing in their skills, knowledge and confidence, we can help ensure that students receive meals that are both healthy and delicious.”
Programs such as “Cooking for Healthy Kids” support the state’s goals of improving student nutrition, expanding farm-to-school partnerships and empowering cafeteria professionals with the tools they need to better serve their communities.
For more information about the CIP and its workforce development programs with the CIA, visit culinaryinstitute.hawaii.edu.
To support this initiative through a charitable gift to the Hawaiʻi Ag and Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.
Far right: Devie Nakamura
